Having enjoyed such a wonderful time baking together, here is the recipe for the Pandan Kaya Butter Cake we baked yesterday. This cake was baked without the use of any coloring or Pandan essence. The vibrant green color you see in the picture above is derived solely from Pandan juice, by blending and squeezing Pandan leaves.
- 250 g Butter
- 6 Eggs
- 3 Tbsp corn flour
- 300 g Cake Flour
- 1 tsp Baking Powder
- 1/4 tsp salt
- 200 g fine (caster) sugar
- 200 ml Coconut cream (box type)
- 3 Tbsp Milk Powder
- 25 g ovalette
- 80 ml pandan juice
- 2 Tbsp Kaya
- Snip Pandan leaves into very small pieces, forsaking the light green parts. Blend 1 cup of snipped leaves with a little bit of water. Place mixture into cheese cloth and squeeze out the Pandan juice. Set aside.
- Cream the butter and salt until slightly white and creamy. Add in Kaya.
- Sift the cake flour and baking powder together. Mix in milk powder.
- Whisk the eggs, sugar, ovalette and corn flour until fluffy. Add in coconut cream and mix thoroughly.
- Fold the butter mixture into the egg mixture and stir lightly until well mixed.
- Add in pandan juice.
- Fold in flour mixture into combined mixture and mix thoroughly.
- Pour the cake batter into a non-stick 13″ x 9″ x 2″ dark baking sheet.
- Bake at 175°C for about 50 – 60 mins.
- The cake is done when a thin skewer inserted into the center of the cake comes out clean.
We wish you success!!