4 egg yolks
60 g castor sugar
50 g corn oil
60 ml pandan juice
120 g cake flour
1 tsp baking powder
4 egg whites
60 g castor sugar
1/4 tsp cream of tartar
1) Pre heat oven to 160 (add in a tray of water about 2 cups to increase the humidity, which help cake bake evenly)
2) Beat egg yolks and sugar until thick, add in corn oil, beat until combined, add in pandan juice, mix well.
3) Sift together cake flour and baking powder, then sift again into egg yolk mixture, mix until just combined.
4) In a clean mixing bowl, whisk egg whites over low speed until large bubbles are formed.
5) Add in cream of tartar, whisk until small bubbles are formed. Gradually add in sugar and whisk till stiff peak.
6) Add meringue to egg yolk mixture in 3 batches, mix gently using a plastic spatula. tap mixing bowl on counter top for a few times to burst large bubbles. (Reminder: Do it quick but gentle to avoid deflating the meringue. Scrape the bottom of mixing bowl with spatula and fold over, repeat folding motion until just well mixed.)
7) Pour batter into baking pan (8″ round baking pan greased and lined the bottom with parchment paper).
8) Bake at 160°C/320°F for 25 minutes, then increase to 180°C/355°F and bake for another 10-15 minutes, or until fully cooked (wooden stick inserted in the center of the cake comes out clean).
9) Once remove from oven, drop the baking pan from 1 foot high onto countertop (to minimize shrinkage).
10) Unmould and set aside on wire rack until completely cooled. Sliced into 3 layers.
450 ml pandan juice
450 ml thick coconut milk (fresh one)
450 g plain water
20 g custard powder
95 g green bean flour (hoon kwee powder)
160 g castor sugar
2 tsps agar agar powder
3/4 tsp salt
1) Combine pandan juice, thick coconut milk, mung bean flour and custard powder, strain through a sieve into a deep cooking pot.
2) In a sauce pan, combine plain water, sugar, salt and agar agar powder, bring to a boil, cook till agar agar powder has dissolved completely.
3) Add agar-agar mixture to pandan mixture gradually while stirring. Cook mixture over medium-low heat until thickened. Cover and dip the cooking pot in hot water (to prevent mixture from setting).
4 ) Rinse 8-inch round baking pan with water, drain-off excess water (to help in unmoulding)
5) Pour 300 g of pandan layer mixture into baking pan, swirl to coat the sides. Top with 1 slice of cake, set aside for 3 minutes to allow pandan layer to slightly set. Repeat the same for 2nd and 3rd slice of cake.
6) Pour 300 g of mixture over 3rd slice of cake, set aside for 4-5 minutes. Pour the remaining mixture into the gap between the cake and baking pan, set aside until cooled.
7) Cover the baking pan, refreigerated for 4-5 hours overnight until completely set.
8) Unmould and cut into slice.