Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, coffee pandan layer cake. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Make This Perfectly Delicious Pandan Layer Cake At Home. Growing up, Pandan Cake is the ideal breakfast, or tea time snack. The soft and fluffy texture alongside the fragrant Pandan aroma makes them truly irresistible.
Coffee Pandan Layer Cake is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Coffee Pandan Layer Cake is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook coffee pandan layer cake using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Coffee Pandan Layer Cake:
- Make ready eggs
- Prepare Pure Butter
- Make ready Hong Kong flour/ Cake flour (sifted)
- Prepare castor sugar
- Take Horlicks /Malted Drink Powder
- Make ready Coconut Jam / Serikaya (easily available from Asian Market or you can make it at home. Recipe for Seri kaya coming soon)
- Prepare Condensed Milk
- Make ready Ovalette
- Make ready Vanilla Essence/Extract
- Take Pandan Paste (available in Asian Grocery)
- Get unsweetened cocoa powder mixed with 1 tbsp of coffee (mixed in some hot water - 2 or 3 tbsp)
Making Pandan Layer Cake is not difficult, it is great to be served as birthday cake too. This recipe uses fresh coconut milk and pandan juice. Pandan Layer Cake made using fresh ingredients will have a nicer colour and better taste as compared to those made with boxed coconut milk and pandan. Pandan Kaya/ Layer Cake 斑斓／香兰咖央层蛋糕 - Fragrant, moist and delicate.
Steps to make Coffee Pandan Layer Cake:
- Whip eggs, castor sugar & Ovalette till foamy.
- Using different bowl, Beat butter & condensed milk till light & fluffy.
- Combine well step 1 & step 2 until well mixed.
- Next, add coconut jam (seri kaya) & Horlicks. Continue mixing.
- Fold in sifted flour. Beat again till well mixed.
- Divide this batter equally into 3 portions. First one : plain. Second : Vanilla Essence/Extract. Third: mixture of cocoa powder & coffee.
- Preheat oven. Use 8’ x 8’ lightly buttered square cake pan.
- First layer - 6 tbsp of coffee cocoa batter. Level the thin batter evenly. Bake using the top / upper heat at 160 for 10mins (check your oven temperature. Adjust accordingly). Your layer should be slightly brown before adding another layer of the same batter. Do the same thing with two other portion of pandan & plain batter.
This is my all times favourite cake since childhood days. Following my first successful attempt in making this cake, I only posted a photo of the finished product in my blog without furthe. Pandan cake is a light, fluffy, green-coloured sponge cake ("kue"; of Indonesian origin) flavoured with the juices of Pandanus amaryllifolius leaves. It is also known as pandan chiffon. Pandan kaya cake is a layered sponge cake combined with kaya kueh.
So that’s going to wrap it up with this special food coffee pandan layer cake recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
