Kaya Pandan Layered Cake

Once all the batter is used up, turn off the grill and turn the oven on at 180 degrees. Bake the entire cake for about 5 minutes, to make sure it’s cooked through. Remove from tray, let cool, slice into small pieces and serve. Enjoy!

I love Kaya (Coconut Jam), but I’ve been afraid to open up the bottle I bought as I know I’d finish it all in one sitting. Well, I did in the end finish the entire bottle at one go – by baking a Kaya Pandan Layered Cake!

It’s inspired by Kueh Lapis, a layered five-spice cake usually served during festivals back in Singapore. I used this recipe but changed it to suit.

The layers aren’t even because I was trying for the abstract art look (i.e. I got plain lazy and couldn’t be bothered measuring out the batter for the layers).

It’s a little time consuming, but the end result is sure to impress.

For the Batter you’ll need:
450 grams unsalted butter – room temperature
320 grams  brown sugar
10 large eggs
400 grams of kaya
4 tablespoons milk powder
240 grams self-raising flour
1/4 teaspoon pandan extract

Method:

Beat sugar and butter until light and fluffy. Add in eggs one by one. Beating well after each addition. Mix in kaya and milk powder. Sift flour over batter and mix well. Split batter into 2 portions; add pandan extract to one portion.

Preheat Oven-grill until very hot. Line the base of a baking pan and grease the sides. I used a disposable aluminium tray as I didn’t have a large enough baking tin. Place one ladle of batter(pandan) in the pan. Stick the pan under the grill for a few minutes, keep an eye out. Once the top browns, remove from oven. Using a spatula, press down gently to remove air. If batter oozes out, stick it under the grill for a minute more. Use a fork and poke into the cake layer. This will ensure that the next layer adheres to the bottom layer. Pour a ladle of batter (plain) and repeat steps above. Keep doing this by alternating the batters. Ensure you press and poke between layers.

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