Pandan Layer Cake

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)

材料：
9“ 蛋糕一粒（戚风或是海绵蛋糕）

馅料：
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

做法：
1.先把蛋糕切边，然后切成3片。

2.把绿豆粉和即溶遮里粉用班兰水拌匀（不要一下倒太多水，慢慢加至到全部溶解）

3.拌好的绿豆粉和即溶遮里加入其余的材料里，煮至浓，把它分为三份（一份350g)
4.倒入9”模子（把模子用水冲一下，弄干。不要用布抹-这样可以让蛋糕容易脱模）

5. 放一片蛋糕上去，用手轻轻按下，从覆做法。

6.把剩下的班兰kaya慢慢的把蛋糕边填美。

7.待冷后放入冰箱让它凝固，取出蛋糕把它倒扣出来。

8.洒上适量的干椰丝就可以享用了。

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..........