I have been aiming to create this for ages! With the successful Pandan Kaya Swiss Roll, I mustered some courage to challenge this. It took me two attempts to sort of get it right.
- 400ml of Pandan juice extracted from Pandan leaves and water
- 3 eggs
- 1/4 tsp cream of tartar
- 60 g fine sugar
- 30g of shaved Gula Melaka
- 1/8 tsp fine salt
- 3 tbsp of corn oil
- 2 tbsp Pandan juice
- 2 tbsp coconut cream
- 65 g cake flour
- 350ml Pandan juice
- 150g coconut cream
- 45g hung kwee (green bean) flour
- 1 1/4 tsp agar agar powder
- 40g sugar
- 25g unsalted butter
- 1/8 tsp salt
- 2 drops of Pandan paste (optional)
- Place a tray of water into the oven (below the baking tray where the cake mixture will be sitting later). Preheat oven at 200deg C.
- Mix egg yolks, Gula Melaka and salt with balloon whisk. Then, add the corn oil, pandan juice and coconut cream. Mix well.
- Add the sifted flour into the batter and mix until combined. Set aside.
- Whisk egg whites over low speed till it becomes opaque and bubbly. Add cream of tartar and 1tbsp of sugar. Whisk at higher speed and add sugar incrementally. Stop once stiff peak is formed.
- Add the meringue into the batter gradually and fold with a spatula.
- Pour the batter onto a rectangular baking tray lined with baking paper. Drop the tray on the kitchen top a few times to remove air bubble and use a scrapper to even out the surface of the batter.
- Bake at 180deg C at 10 minutes, then shift to 160deg C for 35 minutes.
- Drop the baking pan on the kitchen top when you take it out from the oven. Then leave it to cool completely.
- Once the cake is cooled, slice them into two slices and set aside.
- Place Pandan juice in a large stainless steel pot and sprinkle agar-agar powder over it. Then add sugar, butter and salt and using a spatula to stir. Place the pot over medium low heat (Setting 5 or 6). Allow the agar agar powder to dissolve (About 1-2 minutes after the mixture start boiling)
- In a large bowl place coconut milk and green bean flour and stir to mix into a thick smooth batter. Keep in fridge while you prepare the next step.
- Once agar agar powder is dissolved/mixture is boiling, remove from the heat and add the prepared coconut milk/hoen kwe batter. Use a spatula to stir until fully incorporated. Add green and yellow colour . Stir again to combine.
- Return the mixture and heat it over lower heat (setting 3/4). Stir continuously till the mixture is thick and lines the spatula.
- To assemble cake, line the cake mound with a thin layer of kaya mixture. Wait for 1-2 minutes before adding more mixture into the mobile. Wait for 2 minutes before placing a slice of the cake on top of the kaya layer. Repeat for the final layer.
- Leave assembled cake to set before transferring into the fridge to chill until it is firm enough to unmould.