Pandan Layer Cake

Pandan layer cake is a very time consuming cake to make.To make the filling,you need alot of patient.It needs 30 minutes to cook the filling till thicken.Pandan Leaf comes from the Screwpine tree and is a must in our Kuih-muih dessert.I can't find any pandan leaf here so I omit using it and just add the coconut milk.I think the taste would be better if I could add some pandan juice in it.

Recipe

Ingredients

Basic Pandan sponge cake/chiffon cake

Filling

A)

120gm Sugar
1/2Salt

60gm Hoen kwee flour

B)

2 Large eggs(slightly whisk)

1tsp green coloring

C)

100ml Pandan Juice(optional)

300ml Coconut Milk(Add another 100ml if not using pandan juice)

800ml Water

Method

1)Mix ingredients(A) and add in ingredients(B)and whisk till well mixed.

2)Add in ingredients(C) and continue whisk till well blended.

3)Put the mixture into a nonstick pan in low heat.

4)Keep stirring the mixture and cook for 30-40 min or till thicken.

6)Place a cake layer into a cake ring.

7)Pour in 1/3 fillings on top.Repeat the rest.

8)Cool the cake in the fridge.

9)Leave until the pandan layer is cool.Then decorate the coconut flakes on top.