Pandan Layer Cake

  • 80g Hoen Kuih flour
  • 70g instant jelly
  • 240g sugar
  • 4 drops green colouring
  • 500g ready sponge mix, prepared as per instruction on the packet
  • Some desiccated coconut
  • 750ml M&S Coconut Milk
  • 1500ml water
  • 165g egg, lightly whisked (mixed and strained)
  • 12 screw pine leaves
  • 180g water
  • 60gm sugar
  • A pinch of salt (blend together for juice)
  • Bake sponge mix in a 24cm round baking tin. Leave to cool.
  • To prepare custard, combine ingredients A and ingredients B together into a non-stick saucepan. Whisk in flour, instant jelly, sugar and green colouring until smooth.
  • Cook over medium fire and stir till it thickens. Leave to cool slightly.
  • Slice sponge into two layers; sandwich with custard. Then cover cake with screw pine custard and chill.
  • Sprinkle some desiccated coconut over cake before serving.

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