Pandan Layer Cake

Pandan Layer Cake

Pandan Layer Cake

This is my second attempt at Pandan Layer Cake. I relied mostly on the recipe I found at this blog. (Although the recipe says a ‘cake ring’, it is clearly a square cake tin that was used! Maybe there is a definition of ‘cake ring’ that I am not aware of.)


A. Cake

  • 4 egg yolks
  • 1/4 cup castor sugar
  • 1/2 tbsp. pandan paste mixed with 150 ml of water – Divide into two parts: 100ml and 50ml
  • 1/2 cup cooking oil
  • 1 1/2 cups plain flour, sifted
  • 1/2 tsp baking powder, sift with flour
  • 1/2 tsp baking soda, sift with flour


  1. Beat eggs with castor sugar until creamy.
  2. Pour in 100ml of the pandan juice and cooking oil and mix until well-combined.
  3. Sift in the dry ingredients: flour, baking powder and baking soda and mix until well-combined.

B. Meringue

  • 4 egg whites
  • 3 tbsp. castor sugar
  • 1/4 tsp cream of tartar


  1. Place all (B) ingredients in a bowl and beat until stiff peaks.
  2.  Immediately stir in roughly 1/3 of the meringue into the flour batter. With a flexible rubber or silicon spatula, fold in the meringue gently and mix well. Once a roughly homogenous mixture is achieved, add the rest of the meringue and repeat the gentle, light-handed folding process till the cake batter is well combined. Scoop from the bottom of the bowl to ensure no meringue or flour batter is left unmixed. Do not beat or overwork the batter as this will knock out the air you’ve put into the meringue.
  3. Pour batter into a 20-cm (8-in) square cake tin. Bake in moderate oven 180C for 40-45 minutes. While baking, the cake will rise considerably in the middle.
  4. When done, remove cake from oven to cool. The cake will shrink and flatten a bit. This is okay.
  5. When cool, remove from cake tin and slice cake into three layers. If necessary, trim the edges in preparation for the next part (may not be necessary).

C. Pandan Filling

  • 6 tbsp Hoen Kwee Powder
  • 50ml pandan juice (from Part A)
  • 10 drops of green food colouring
  • 700g thick coconut milk
  • 1/3 cup castor sugar
  • 3 tsp agar-agar powder
  • 1 tsp pandan essence


  1. Dissolve Hoen Kwee flour into the pandan juice. Add green food colouring. Make sure the flour is fully dissolved and not lumpy. It will be thick and ‘sticky’.
  2. Add coconut milk, castor sugar, agar-agar powder and pandan essence into a pot. Heat with a low fire.
  3. When milk is just about to boil, turn off the fire. Pour in the Hoen Kwee flour/pandan juice solution. Stir well.
  4. Allow the pandan kaya filling to cool down slightly and thicken. Stir (with a whisk) while cooling.
  5. Place a layer of cake in a 20-cm (8-in) cake tin (I just re-use the one I baked the cake in earlier). Spread some filling on top and sides of the cake. Top with the second layer of cake. Repeat until you have 3 layers of cake and two layers of filling. Chill in fridge to set.
  6. Remove cake from cake tin.  Run a knife around the sides of the cake tin and turn it over onto a cake rack or plate. Then, turn the plate over onto another plate so the cake is right-side up again.
  7. Sprinkle/lightly press desiccated coconut on top and around sides of cake.
Inside view of Pandan Layer Cake.

Inside view of Pandan Layer Cake.




About yewnique

I am a Malaysian-born woman who is married to an Australian and now live in Melbourne, Australia. I am a mother to four children. I home school. I like reading, writing, and cooking -- not necessarily in that order. I care about grammar and spelling, but am nonchalant about the Oxford Comma. I try to follow Christ's teachings.

Posted on Sunday, June 8th, 2014, in Cooking, Food and tagged , , , . Bookmark the permalink. 1 Comment.

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