Pandan Layer Cake (Kek Lapis Pandan): A Delicious Malaysian/Indonesian Delight

Pandan layer cake, known as Kek Lapis Pandan in Malaysia and Indonesia, is a vibrant and flavorful dessert that showcases the unique taste of pandan leaves. This multi-layered cake is not only visually stunning but also offers a delightful combination of textures and flavors. Let’s dive into how to make this traditional treat step by step!

Why You’ll Love Pandan Layer Cake

• Unique Flavor: The natural sweetness and fragrance of pandan make this cake stand out.
• Beautiful Presentation: The colorful layers create an impressive visual appeal that’s perfect for celebrations.
• Versatile: Enjoy it as a dessert, snack, or as part of a festive spread.

Ingredients You’ll Need

For the Cake:

• 300g pandan juice (made from fresh pandan leaves)
• 200g thick coconut milk
• 70g Hoen Kwe flour (or corn flour with additional jelly powder)
• 4 large egg yolks
• 70g all-purpose flour
• 20g corn starch
• 50g corn oil or melted butter
• 1/4 teaspoon salt

For the Meringue:

• 4 large egg whites
• 40g caster sugar (for meringue)
• 1/2 teaspoon lemon juice or white vinegar

For the Jelly Layer:

• 300g pandan juice
• 200g thick coconut milk
• 0.25 teaspoon salt
• 70g Hoen Kwe flour
• 400g water
• 90g sugar
• 6g konnyaku jelly powder

Step-by-Step Instructions

1. Prepare the Pandan Juice

Start by making fresh pandan juice. Blend about 30g of pandan leaves with 350ml of water until smooth. Strain the mixture through a fine mesh sieve to extract the juice.

2. Make the Cake Batter

In a mixing bowl, whisk together the egg yolks and sugar until well combined. Gradually add in the corn oil, followed by the thick coconut milk and pandan juice. Mix until smooth.Next, sift in the all-purpose flour, corn starch, and salt. Stir until fully incorporated and there are no lumps.

3. Prepare the Meringue

In a separate bowl, beat the egg whites with lemon juice until foamy. Gradually add caster sugar while continuing to beat until stiff peaks form.Gently fold the meringue into the cake batter in three additions, being careful not to deflate the mixture.

4. Steam the Layers

Prepare a steamer by bringing water to a boil. Grease a square or round cake pan and pour in a thin layer of batter (about 1/2 inch thick). Steam for about 10 minutes or until set.Repeat this process for each layer, alternating between batter and jelly layers if desired. For jelly layers, mix together the ingredients for the jelly layer and pour over set cake layers before steaming again.

5. Cool and Slice

Once all layers are cooked, remove from heat and allow to cool completely in the pan. Once cooled, carefully remove from the pan and slice into squares or rectangles for serving.

Serve and Enjoy!

Pandan layer cake can be enjoyed at room temperature or chilled. It makes for a beautiful addition to any dessert table or celebration! With its unique flavor profile and stunning appearance, Pandan Layer Cake is sure to impress your family and friends. Easy to make with simple ingredients, this traditional Malaysian and Indonesian dessert is perfect for any occasion. Enjoy your baking adventure!