Pandan Custard Layer Cake ( 20cm square pan )

Pandan Sponge Cake 

20x20cm square pan 

A

6 large egg yolks

60g oil

20g sugar

40g coconut cream

1tbsp pandan past

54g pandan water

1/4tsp salt

110g flour

B

6 egg whites

80g sugar

1/4tsp cream of tartar

* Mix A all in a bowl.

* Beat B to stiff peak, fold into A 3 seperate time until all well combined. 

* Line base, side no grease.

* Bake 160°c-170°c 60+20mins. 

* When it done, removed from oven, let it cool. 

* Cut Cake in to 3 layers. 

Pandan Custard 

A

200g coconut cream ( 1box )

300g water

B

95g / 1pkt white hoen kwe flour

125g water

C

170g sugar

4tbsp agar2 powder 

4tbsp=15g=1pkt nutri Jelly powder 

550g water

200ml pandan water

Add pandan paste / green&yellow color

* Mix A set aside. 

* Mix B set aside.

* Mic C set aside.

*  In a pot low fire add in C cook until jelly powder is dissolved. 

* Add in A. Stir to mix well. Sprinkle some salt. 

* Add in B. cook until its not runny turn thick. 

* Off fire immediately keep stirring. 

To Assemble the cake: -

* Prepare 20cm square pan.

* Pour custard for bottom custard layer, layer the 1st cake on top. continue until finish. 

* Balance custard can make any shape for decoration. 

* Place in the fridge chill, best set is over night. 

* Remove cake and flip top to bottom. And there you have it, the top custard layer looks slightly thicker than the bottom layer.