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Sunday, 26 April 2015

Steamed Pandan Kaya Cake 蒸香兰咖椰蛋糕

Steamed spongecake is not only soft and moist, but also uses less energy to bake as compare to oven-bake. The pandan-coconut kaya/pudding surrounding the spongecake give a smooth and aromatic enhancement to the sweet confection.
No artificial coloring and flavour have been added. Only real pandan juice :)

Yield: One 14.5cm round cake
1) one 14.5 cm round cake pan with removable base
2) Powerful food blender 

Pandan paste 香兰浆
70g water 水
25g pandan leaf 香兰叶

Blend the two ingredients in a powerful food processor or blender for about 30 seconds.

Keep the paste in an air-tight container and store in the fridge till needed.
Need not strain the juice if your pulp is very fine.

Pandan Spongecake 香兰蛋糕
Room temperature 室温
2 eggs, separated 蛋,蛋黄蛋白分开
70g fine sugar 细砂糖

40g trim coconut milk 低脂椰浆
15g pandan paste 香兰浆
15g condensed milk 炼乳
10g vegetable oil 植物油

75g top flour 低筋面粉
1/4 tsp baking powder 泡打粉


1. Line a 15cm cake tin with parchment paper. Set aside.

2. Mix flour with baking powder using a hand whisk.

3. Mix trim coconut milk, condensed milk, pandan paste and oil in a small bowl.

4. Beat egg whites in a clean and grease free mixing bowl at high speed using an electric mixer till frothy. This takes about 1/4 of a minute.

5. Reduce the mixer speed to low and add in the sugar in three lots. When the sugar is well incorporated to the batter, adjust the mixer speed to high, and beat the egg white batter for about 1~ 2 minutes, or till soft peaks formed (when lift up the whisks, the tip of the egg white slightly bent). Beat the egg white for another 1/2 minute at low speed.

6. Add in egg yolks, one at a time, to the meringe and mix well.

7. Start to boil a small pot of water for steaming the cake later.

9. Sieve in 1/3 of the flour mixture from (2), and mix briefly into the batter using the whisks. 
Do not over mix. It is okay to leave behind streaks of unmixed flour as the subsequent mixing will remove them.

9. Pour1/2 of the coconut milk mixture from (3), in two additions to the batter and mix using the whisks.
Similarly, try to mix the batter with minimum mixing time.

Repeat step 9 and 10, till you finish the flour and coconut milk mixture.

10. Finally, use a spatula to scrap the side and bottom of the mixing bowl to ensure no unmixed milk and flour is settle below.

11. Pour the batter into the cake tin. Lightly tap the cake tin after each pour to get rid of trapped air.

12. When the water starts to boil, place the cake batter into the pot and heat at medium high temperature for 8 minutes.
Lower the heat to medium low and continue to steam for another 12 minutes, or till an inserted cake tester came out clean.

When the top of the cake became a gentle hump, about 8 minutes into steaming, lower the heat slightly and steam for about 12 minutes.
This is the ensure the cake surface will have a gentle hum, so the pudding layer can fully cover the cake below.

13. Drop the cake with the tin from a height of approximately 15 cm to prevent the cake from shrinking too much.

14. Transfer the cake with the tin to a wire rack to cool for 5 minutes.

15. Remove the tin and allow the cake to cool to room temperature.

16. After the cake has completely cooled down, slice the cake into half across the middle.

17. Trim the parchment paper underneath the cake corresponding to the size of the cake. Set aside.

Start to prepare the pudding after you have prepared the cake, not too early.

Panda Kaya/Pudding 香兰咖椰糊
Ingredient A
50g water 水
1/4 tsp agar agar powder 燕菜粉
25g fine sugar 细砂糖

Ingredient B
60g trim coconut milk 低脂椰浆
18g green bean powder 绿豆粉

Ingredient C
100g water 水
10g unsalted butter 无盐奶油
20g pandan paste 香兰浆
Pinch of salt 盐

1. Mix ingredient A together and let it stands for 30 minutes. 
You can prepare this while waiting for the cake to cool down.

2. Mix ingredient B together and let it stands for 30 minutes.
Similarly, you can prepare this beforehand.

3. Add ingredient C into a heat resistant bowl and heat in low heat.

4. When the mixture is about to boil, pour in ingredient A and stir regularly. Heat till all the agar agar has melted.

5. Pour in ingredient B from step (2). Stir regularly till thicken. The pudding is ready when the mixture can form a coat around the wall of the bowl.

6. Place the lower layer of the cake, together with the parchment paper, into a tin with removable base.

7. Pour in the hot kaya pudding paste till it covers all the gaps and form a thin layer above the cake.

8. Place the top layer of cake on top and pour the remaining kaya pudding in.

9. Allow the pudding to cool down to room temperature before transferring to a fridge.

Refrigerate for about 2 to 3 hours.

10. When the cake is ready, briefly dislodge the pudding from the wall of the cake tin. Then push up from the base to remove from the tin.

11. Cut and serve cold :)

Kaya recipe adapted from 

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