Foodie

Friday, November 07, 2008

Pandan Kaya Fudge Cake

















This Pandan Kaya Fudge Cake was a rave in Malaysia in 90's and i don't know if it is still a star attraction in the bakeries. This tropical harmony of coconut and agar agar makes this a sweet treat that tastes like jello but cuts like a cake. This cake will cause oohs and aahs the minute it is presented and will immediately bring smiles on the first bite.


Ingredients:

For Pandan Chiffon Cake:

A:
4 egg yolks
90g castor sugar
160g all-purpose flour, sifted
1/2 tsp baking powder, sift with flour
1/2 tsp baking soda, sift with flour
100 ml water
1 tsp pandan essence
50g corn oil

B:
4 egg whites
60g sugar
1/4 tsp cream of tartar

Pandan Kaya:
900 ml. Coconut milk (i use Savoy Coconut Cream)
9 Tbsp. Hoen kwee flour / green pea flour
1 Tbsp. agar agar powder
1/2 tsp. salt
a little green colouring
a little pandan paste
180 gm. sugar
60 gm. Dessicated coconut for covering cake

Method:

To prepare pandan chiffon cake:

Add all ingredients in (A) and mix well until the mixture is smooth and consistent.

Whip egg whites and cream of tartar of Ingredients B at medium speed until the egg whites are bubbly. Add sugar and whip at high speed until stiff form but not dry.

Fold 1/3 of whipped egg whites into mixture of Step 1. Then, pour this mixture to the remaining egg whites in the other mixing bowl. Fold lightly to combine both mixtures.

Pour this combined mixture into a ungreased 9-inch round cake pan(i lined the cake tin with aluminium foil).
Bake at a preheated over at 350 deg F for 40-45 minutes.

As soon as the cake is removed from oven, quickly invert the pan and let it cool. (i invert cake on to a cake rack and place cake rack on top of a colander)

When the cake is completely cool, run a knife around the sides of pan to remove the cake(i remove the foil and tear it carefully).
Slice cake into 3 layers.(Remove the brown layer from the top of cake - that was what i forgot to do)

Method for pandan Kaya:
(1) Put all the ingredients into a pot and stir till evenly mixed.
(2) Cook over medium heat till mixture thickens and smooth. Cool slightly before using. Make sure it is still in pouring consistency.
(3) Place a slice of sponge cake into a cake ring, pour in some kaya and continue the same process till the last layer is covered with pandan kaya. Press slightly after layering the cake onto the kaya and make sure that the kaya fills the sides on the last layer.
(4) Leave aside to cool and set before chilling in the fridge.
(5) Remove cake from cake ring and cover the whole cake with dessicated coconut. If you are using an ordinary cake pan, line the cake tin before putting in the first layer of cake and when removing cake, introduce air in by folding 3 or 4 strips of paper and slipped them to the side of cake. Cake will then dislodged easily.
(6) Serve chilled.


35 comments:

Florence said...

Lily,
The way you described it makes me drool. I have not bake this cake before, will certainly bake one soon.

Little Corner of Mine said...

Aww, I simply adore this cake! I haven't had it since the first time we met years ago (Jeremy's birthday). Next time bring to a potluck when I'm going to be there okay? ;P

Christy said...

Oh my, I also recently stumbled upon this cake! It seems like an extinct artifact from museum..rather rare these days huh?

Sally said...

hello Lily,

wow...tats my favourite cake....thx for uploading the recepies.

Anyway...i would like to ask is castor sugar means granulated sugar or powdered sugar????

lilyng said...

sally

you can use fine granulated sugar as the sugar grains are quite similar

Anonymous said...

Hi Lily

can i replace agar agar powder with gelatin powder?

lilyng said...

anonymous

i have used gelatine powder before and it worked well too = use a little more gelatine as the texture tend to be softer than agar agar

ring-a-ding-a-ling said...

ooooh i missed this cake, last yr birthday, my colleagues bought the exact cake from Bangawan Solo for me. maybe i shld try baking it for my own birthday next week. haha thanks for the recipe!

ring-a-ding-a-ling said...

haha too excited, forgot to ask my question, I think I am unable to find green pea powder, any substitute I can use? Many thanks!

lilyng said...

ring-a-ding-a-ling

perhaps you can sub with a combination of rice flour and cornstarch/cornflour

Viv said...

Hi Lily

I'm justwondering how is your cake texture. Mine seems to be a bit "rough". I expect sponge cake should be a softer? Am I doing something wrong? I'm folding the egg white into the cake REALLY gently.

It's also a bit sweet with 180g of sugar. think i should cut down a bit. but it was a success for me overall. thanks Lily.

Anonymous said...

Hi Aunty Lily,

I baked the cake...I was so excited to see that it turn out alright except that the cake couldnt be cut 3 layers though....

I used plain flour instead of all purpose flour. Is it the same?

Yivonne

lilyng said...

viv

usually i will be the first to complain about sweetness but i found that in this case it is no so, well, sweetness is to each it's own.

when you said a bit 'rough', does it mean hard - it could be overbaked.

lilyng said...

yivonne

if you had used a 9 inch cake pan and the eggwhites are whipped to correct consistency, you should have a cake with the height of at least 3 inches.

plain flour is all purpose flour

Anonymous said...

Hi,

Where to buy agar-agar powder? I'm living in Pittsburgh, PA. If I use the gelatin powder, how much should I use?

Also, how to make pandan paste? pandan leaves blend with water?

Thanks,
Serena

lilyng said...

serena

you can get the agar agar powder in the asian stores.

use the same amount for gelatine but the texture will not be as crunchy as agar agar.

Anonymous said...

Hi.

I have tried this cake twice and had the same problem....
Whenever I cooked the pandan kaya mixture over medium heat, the mixture will become lumpy and big lumps started to form. So i removed it from the heat immediately and keep stirring until the lumps dissolved. But the mixture started to become paste form rather then in pouring consistency, therefore i can only spread the paste on the cake. Do u know what will be the problem??

Oh, btw this cake tasted good.
Thanks for the recipe.

adeline said...

HI

May i know wad size cake ring do u use? Im new to baking. And may i check when we pour the kaya on the sponge cake layer we shldn fill the sides first? we shld only fill the sides when the last layer is done? how do we go abt pouring kaya at the sides.

lilyng said...

adeline

i used the 9 inch cake pan to bake and assemble the cake. A springform helps but if you do not have one, you can still use the ordinary one which will be quite tricky when you turn the cake out.

Just pour the fudge over the cake and using a small offset spatula, spread the fudge to the sides, it will flow down the sides. repeat for the other layers.

Anonymous said...

hi Lily,

I am unable to find green pea powder here. As mention earlier you say we can substitute with combination of rice flour and corn flour. Do you know how much of each flour to use??

lilyng said...

anonymous

i said perhaps you could. i have not tried using rice flour and corn flour but if you must, use the same amount 5 tbsp rice and 4 tbsp corn flour

Anonymous said...

Hi Lily,

I found Green bean flour, does green bean flour same as green pea flour?

tks Lily

lilyng said...

anonymous

green bean flour is the same as green pea flour but again not the same. i should have stated it as green bean/pea starch. green bean flour is yellowish in color and the starch green bean/pea should be white

Simonne said...

Lily,
I try making this but FAIL uhuhhuh
Coz i didn't cook the kaya until thicken n i didn't let it cool slightly b4 assemble into cake hahaha...
Maybe I should dig out my breadmaker to cook the kaya :P

lilyng said...

simonne

you don't need the breadmaker to make this kaya fudge, just patience. Cook until the fudge gets thickened and cooked. you can assemble the cake when the fudge is still hot.

Teresa said...

Hi Lily,
I am your new blog fan.

I tried making the sponge cake using sponge cake flour and it works. I had trouble making chiffon cake before in a normal cake tin. I thought chiffon cake needs to be baked with a tube pan?

Also, you mentioned that you have used savoy coconut cream. Is it better to use coconut cream or coconut milk?

My main problem is the pandan kaya. I had the same problem as "anonymous" above where the mixture forms lumps when cooked over medium heat. And I can only spread instead of pour. It still taste good though, just looks awful. Do you know what is the problem? Why do we need to mix all the ingredients first before boiling? (as the mixture formed lumps even before boiling) Can we just boil the coconut cream first and then add the flour and other ingredients later. Thanks.

Teresa

lilyng said...

teresa

mixture turned lumpy cos you have cooked it in slightly higher heat, cook it on low heat and it has to be stirred constantly. Since your mixture has gone lumpy, then it is difficult to get it pouring. Try again cos if it goes well, it will be cooked faster and dehydration will be less and it will be pouring.

Teresa said...

Thanks Lily for your reply.
Do you think it is better to use coconut cream or coconut milk for this recipe?

Teresa

lilyng said...

Teresa

it does not matter what it says on the can - coconut cream or milk, look at the nutritional facts, use the one that has the highest saturated fat. I like to use the brand - SAVOY

fireheart said...

Hi Aunty Lily,
I've tried making this cake twice but both times, my cake sank. I followed all your measurements, methods and oven temperature correctly. I used a spring form cake tin - is this the problem?

My cake somehow rises very well in the oven when baking, but after taking it out of the oven, it sinks and becomes half the size that it was.

How do I fix this?

Thank you

lilyng said...

fireheart

making a sponge using this chiffon method is easy but very sensitive.

The cake will sink if it is underbaked. Every oven is different and you need to know the temperament of your oven. I have a couple of friends experienced the same thing as you. After using an oven thermometer to check, the oven's temperature is much lower than indicated. Thus you may have to prolong the baking time.

Egg whites left standing before folding into the egg yolk batter or not beaten to stiff peak.

The egg white is deflated during folding. The above reasons will result in a cake which is of a higher water content as the whites separated and turned into water and protein. Thus the cake will sink.

Also, do not use a non stick pan to bake a chiffon cake or grease the pan. I find that aluminium pans are by far the better ones to use.

Hope this helps

Evie said...

Dear Lily,

Just bump into your blog and found this recipe. May i know what is "pandan paste"?

lilyng said...

evie

here is a picture of pandan paste http://importfood.com/spco1105.html

soh said...

Hi Lily, I encounter some problem when I bake Pandan kaya fudge cake.
1.Texture of Pandan Kaya a bit soft and sandy, may I know where to buy Hoen Kwee flour, what is the brand? I bought from Phoon Huat "Tepon Hoon Kueh" is this the correct item?
2.When I pour the fudge over the cake, mine cake float up, I did cool slightly before pouring, I try to press down a bit but dose not help, end up I remove the top layer, I worry the fudge will set too fast, what must I do?
Thank you for your advice.

lilyng said...

soh

yes, tepung hoon kueh is right but the there are so many brands of which the quality differs greatly. If this brand that you used produced a softer fudge, then use one or two tbsp more the next time you make this cake. Even the agar agar powder has different quality.

The first piece of cake will float slightly, press it down a little and by the time all the fudge is poured in, it will adher well.

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