Pandan Kaya Layered Cake

Pandan is one of our favourite flavour of cakes.

I have baked a vanilla sponge cake using my favourite sponge cake recipe shared by Sonia

Recipe for Sponge Cake as below (Makes one 6" round cake)

3 yolks
15 gm sugar
55 gm vanilla water
40 gm corn oil
80 gm cake flour

3 Whites
55 gm sugar
1/2 tsp tartar

Steps :-
Prepare a 6" round cake tin with a removable base.
No need to line the cake tin
Add Sugar into yolks , mix till fluffy
Add in corn oil, mix well.
Then add in vanilla water, stir well to combine
Sieve in flour, stir well to combine.
Whisk egg whites and cream of tartar till foamy, gradually add in sugar and continue beat till near stiff peak.
Take 1/2 of meringue and use hand whisk to mix well with the yolks  mixture
Fold in the balance .
Pour into the baking tin and baked at preheated oven at 140 deg for 25 mins, 160 deg for 30 mins or till cake is done.
Once baked , turn tin upside down and cool completely before remove from tin.

Kaya Layer recipe :-
Ingredients A
600 gm water
80 gm sugar
1 tsp agar agar powder
50 gm unsalted butter
80 gm pandan juice

Ingredients B
240 gm coconut milk
70 gm white hun kwee flour

Mix Ingredients A in a pot. Let rest for 30 mins
Mix Ingredients B in a Bowl, till lump free
Heat up ingredients A will near boiling , off fire then add in Ingredients B, Mix well
On fire to medium low heat, keep stirring . Cook till mixture able to coat the back of your spoon and not taste floury. Off fire , keep stirring for 1 min to slightly cool the kaya mixture

Get ready a cake ring, put one piece of the sponge cake , pour in 300 gm of the kaya
let cool for 1 min. Repeat.

Cool the cake in fridge for 4 hours (min) or overnite.

Cake is not sweet at all, Enjoy!

Magic Cake

This is really a magically cake. When i spotted this cake from Bakingtaitai, i got curious ...how a cake can separate into 3 layers of sponge cake, pudding/custard layer and a kueh like layer ?

I am very glad that i try out this recipe. No cracks as i baked on low temperature 150C

See the below picture for the cut out of the cake ... amazing !!

 Top Layer is fluffy sponge cake, middle layer is pudding like layer and the bottom layer is the kueh like layer.

Recipe from baking tai tai

Ingredients ( Makes a 7" x 7" square pan)

113 gm Butter unsalted
480gm fresh milk
1 T water
4 eggs, separated
115gm Plain Flour
145gm icing sugar ( I used 100gm brown sugar)
28 gm caster sugar ( 1 used 25gm brown sugar)
1tsp vanilla paste ( i used homemade vanilla essence)


1) Lightly grease and lined baking pan
2) Preheat oven 150 C
3) Melt the butter, set aside
4) Warm milk, set aside
5) Sieved plain flour , set aside
6) Beat 4 whites with caster sugar till stiff peak
7) Beat 4 yolks with icing sugar till pale and fluffy, then add in melted butter & 1 T water
8) Mix well
9) Add the sieved flour, mix well
10) add in fresh milk with vanilla paste , mix using a whisk till well combined
11) Add in stiff whites and mix with a spatula (the batter will appear curdy, just fold in till no big curds are seen)
12) Pour batter into pan and bake at 150 C for 50-55 mins or till top is golden, test with a skewer which comes out clean, then the cake is done
13) Remove from mould and cool completely before cutting


This cake is delicious and save time, cos we do not need to do extra steps to make the pudding layer!

Sarawak Steamed Coffee Layer Cake

This was a MUST cake for Chinese New Year when we go back to Sibu , Sarawak for Chinese New Year

Recipe from my Mother in Law :-


10 eggs
14 ounce Butter
4 Oz Icing Sugar
6 Oz plain Flour
340gm Kaya
1 small tin Condensed milk
4T Coffee (nescafe)
2 T cocoa Powder
1tsp Baking Powder

~ Beat Butter with icing sugar till pale & fluffy
~ Beat in egg one at a time
~ Add in flour, Baking Powder ,  kaya & condensed milk
~ Mix till smooth
~ Separate into 2 portion with one portion plain , the other portion add in nescafe & cocoa Powder
~@@ we making 4 layers of coffee & 3 layers of plain
~Prepare steamer , when water is boiling, put in the first coffee layer, covered & steamed at low heat for 6-7 mins
~Repeat with the next layer till finished up to 7th layer
~ steamed extra 20 mins

Our chinese New year Decoration at Sibu

Kue Lapis Legit Indonesia

                               


Kue Lapis is a must for New Year Celebrations, be it Malays or Chinese.

This year i decided to make this lapis and the recipe i chose was with lesser egg yolks (for health conscious!! LOL!)

Recipe adapted from Bisausatoi


The recipe is cocoa mocha flavoured , but i did not add it. Instead i add only 2tsp vanilla essence.


                          

This time i managed to get more even layers.

This Lapis is a bit too dry for my likings....will try another recipe if i am going to make Kue Lapis again

I am submitting this post  to Chinese New Year Delights 2013 hosted by Sonia of Nasi Lemak Lover

Prune Kue Lapis Indonesia (Without the Spice!)

Yesterday managed to squeeze in some time to make this Indonesia Kueh Lapis.
Recipe taken from Agnes Chang Book

Butter 340 gm
Icing Sugar 200gm
Sweeten Condensed Milk 1 T

(B)
Egg Yolks 12nos
Homemade Vanilla Essence 1 t

(C)
Egg Whites  4 nos

(D)
Cake Flour   100 gm
Some Prunes - cut into half and flatten

Preheated oven to 200C on grill mode. Greased and line a 9" Square Pan
Beat A till fluffy (about 10 mins with a handheld mixer)
Beat B will fluffy.
Add B into A. Mix in sifted D.
Beat C till stiff peak. Then fold into the above mixture
Divide cake batter into equal weight . Mine is 150gm per layer .
Spread out the first layer and grill for 7 mins or till golden brown. Take out the cake and lightly press with a cake presser to get even layer. Spread 2nd Layer and continue to bake till all finish.
Final layer , turn oven to 180 C (with upper and lower fire)  bake for 15 mins

Cake was moist and full of butter flavour!
May bake this cake again for chirstmas and chinese new year !