Want to make this cake long time ago, last weekend had some free time,
so try to ask my husband go to the Pasar Besar to buy santan (coconut milk),
he was sending my kids to Arithmetic (心算) class, on his way back he will pass by the pasar.
And to my surprise, he agreed to go, feel happy for that.
So I ask him to buy 1KG - RM2.50, I like this stall in the pasar, their santan is
fresh and thick.
And since I only need 600gm for this Pandan Layer Cake, so the balance I decided to make another plate of Jelly.
The Pandan Jelly Cake follow the recipe from Angie Ng (my mum's cake house)
椰浆 - 600ml
班兰水 - 500ml
糖 - 120g
盐 - 1/2tsp
绿豆粉- 85g（用Hoen Kwe的煮出来会比较滑）
即溶遮里粉 - 1tbsp
班兰香精 - 1/2tsp
Since this recipe is using 9 inch mould, but I only have 8 inch, so ended up with 2 plates of pandan cake & 1 plate of pandan jelly.
The result - the jelly in the pandan jelly cake is a bit too soft, easy to break,
but tasted good.
Don't know is there a different in Instant Jelly Powder and Agar-agar powder?
Thats all for this week posting, I'm going to Bangkok tonight, long time didn't go for vacation, hope I will enjoy myself during this trip - a small honeymoon, ha ha..........