This cake used to be so popular at one time. All the cake shops will be selling it. I remember this was one of the very first fancy decorated cakes I learned to make from my baking teacher. It is pandan sponge cake layered with pandan kaya/custard jelly. It has been many years since I last had this cake. So I decided to make this and I layered it with regular butter cake rather than making a sponge cake. I usually make two of the dessert with same amount of ingredients in the jelly moulds but one will usually comes out bigger than the other one. Weird isn't it :)
A few slices of readymade cake (sponge or butter)
Some dried coconut
Jelly Kaya Layer:
450 ml coconut milk
5 tbsp of Hoen Kwee Flour/green pea flour
2 tsp agar agar powder
80 gram sugar
¼ tsp salt
A few drop pandan paste
1. Line the Jelly Mould with parchment paper. Put all the jelly kaya ingredients into a saucepan and stir till evenly mixed. Cook over medium heat till mixture thickens and smooth.
2. Cut the cake into few round circles using round cookie cutters – from small to big according to the size of the mould.
3. Put a few tablespoon of the custard into the mould. Top it with the smallest round cake, top it with some custard again (give the mould a few taps on the table)
4. Do the same until the layering is complete to the top (end with the custard)
5. Leave aside to cool and set completely in the fridge. Unmold the cake from the mould. Cover the top of the cake with some dried coconut.
6. Serve chilled.
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