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–+ servings
Pandan Layer Cake

Heavenly Pandan Layer Cake with Coconut Jelly Delight

This vibrant Pandan Layer Cake is a delightful Asian dessert, perfect for celebrations, featuring layers of soft sponge and creamy coconut jelly.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 3 hours
Total Time 3 hours 50 minutes
Servings: 8 slices
Course: Cakes
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Base
  • 10 leaves young pandan leaves to make pandan juice
  • 1 cup water for blending pandan
  • 6 egg yolks for moisture and richness
  • 1/2 cup corn oil or butter for moisture
  • 1 cup all-purpose flour or cake flour for structure
  • 1/4 cup corn starch for tenderness
  • 1 pinch salt to enhance flavor
  • 6 egg whites for meringue
  • 1/2 cup caster sugar to sweeten and stabilize meringue
  • 1 tablespoon lemon juice or white vinegar to stabilize egg whites
Jelly Layers
  • 1/2 cup Indonesia Hoen Kwe flour adds texture to jelly
  • 1 cup coconut milk must be thick for creaminess
  • 1/4 cup pandan juice for flavor
  • 1 tablespoon konnyaku jelly powder for gelatinous texture
  • 1/4 cup sugar to sweeten jelly

Equipment

  • Mixing bowl
  • Electric mixer
  • fine-mesh sieve
  • cake pan
  • Saucepan

Method
 

Preparation
  1. Prepare pandan juice by blending young pandan leaves with water and straining.
  2. Make the sponge cake batter by whisking egg yolks and pandan juice, then folding in oils and flours.
  3. Prepare the meringue by whipping egg whites and caster sugar until stiff peaks form and fold into batter.
  4. Bake or steam the cake for 25-30 minutes until a toothpick comes out clean.
  5. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  6. Create jelly layers by mixing Hoen Kwe flour with coconut milk and pandan juice, heating until thickened.
  7. Layer the cake with alternating sponge and jelly layers, spreading jelly evenly.
  8. Chill the assembled cake for 2-3 hours to set the jelly.
  9. Serve by slicing the cake into pieces to enjoy.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 40mgIron: 1mg

Notes

Use fresh pandan leaves for the best flavor and ensure all utensils are oil-free for meringue.

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