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Pandan Layer Cake

Pandan Layer Cake: Festive Flavors That Wow Your Guests

Pandan Layer Cake is an exquisite Asian dessert that captivates with vibrant layers and unique flavor, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 55 minutes
Chilling Time 2 hours
Total Time 3 hours 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1 cup Pandan Juice Use young, dark green leaves for best taste.
  • 4 pieces Egg Yolks Provides structure and richness.
  • 1 cup All-Purpose Flour/Cake Flour Use cake flour for lighter texture.
  • ½ cup Corn Starch Can substitute with more cake flour if needed.
  • ½ cup Corn Oil/Butter Adds moisture and flavor.
  • 1 pinch Salt Enhances sweetness.
  • 4 pieces Egg Whites Whipped to soft peaks.
  • ½ cup Caster Sugar Perfect for stable meringue.
  • 1 tablespoon Lemon Juice/White Vinegar Helps stabilize egg whites.
For the Jelly Layer
  • 1 cup Thick Coconut Milk Full-fat enhances richness.
  • ½ cup Indonesia Hoen Kwe Flour Can replace with corn flour plus extra jelly powder.
  • ½ cup Sugar (for jelly) Sweetens the jelly layer.
  • 1 tablespoon Konnyaku Jelly Powder Essential for gelatinous texture.

Equipment

  • Mixing bowl
  • Blender
  • Steamer
  • Cake Mold
  • saucepan

Method
 

Preparation Steps
  1. Prepare Pandan Juice: Wash 10 young pandan leaves, chop them, and blend with 1 cup of water. Strain to extract pandan juice.
  2. Make the Sponge Cake: Combine ½ cup of corn oil or melted butter, ¾ cup pandan juice, and a pinch of salt. Add 4 egg yolks, fold in 1 cup of flour and ½ cup corn starch. Beat 4 egg whites with 1 tablespoon lemon juice, gradually add ½ cup caster sugar to form a meringue. Fold into pandan mixture.
  3. Steam the Cake: Grease a cake mold, pour batter, and steam over medium heat for about 55 minutes. Check for doneness with a toothpick. Avoid lifting the lid during steaming.
  4. Cool the Cake: Remove cake from steamer, cool in mold for 15 minutes, then transfer to wire rack to cool completely.
  5. Prepare the Jelly Layer: Mix ½ cup Hoen Kwe flour, 1 cup pandan juice, 1 cup coconut milk, ½ cup sugar, and 1 tablespoon konnyaku jelly powder in a saucepan. Boil until thickened.
  6. Layering the Cake: Slice the cooled sponge into three layers, pour jelly mixture over each layer as you stack.
  7. Chill the Pandan Layer Cake: Cover assembled cake with plastic wrap and refrigerate for at least 2 hours.
  8. Cut and Serve: Once chilled, remove from mold and slice to serve.

Nutrition

Serving: 1slicesCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 6gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gCalcium: 2mgIron: 4mg

Notes

Ensure bowls for egg whites are oil-free for better peaks. Use fresh pandan leaves for optimal flavor. Allow cooling before layering to prevent sogginess. Jelly should be slightly thick before pouring over cake.

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