So sad..... Although I follow the recipe given from the website but I think the kaya taste rather light as compared to those from bakery stores outside. Perhaps I should have reduce the water and add in more coconut milk. But overall this is still a PASS!!!
Ingredients On Cake:
250g Sponge Mix Flour
1 Teaspoon Ovalette
50ml Coconut Milk/Water
80g Melted Butter
1.5 Teaspoon Pandan Essence
Methods On Cake:
1.Whisk Flour, ovalette and Eggs till creamy and thick
2.Slowly pour in the coconut milk or water then whip the batter till light and fluffy.
3.Next stir in the melted butter and pour into a 9" round mould.
4.Bake at 180 degree for 30 min (or poke with a skewer to see if it comes out clean)
5.When cake is cooled, slice the cake horizontally into two or three layer and sandwich the kaya jam.
Notes: You can obmit the ovalette if you don't have.
Ingredients For Kaya: (Use for 9” cake tin)
100g Butter (to make the texture more smooth)
500ml Coconut Milk
160g Hoon Kueh/Green Bean powder
1 Tablespoon Agar Agar Powder
1.5 Tablespoon Pandan Essence
Methods:1.Boil water(1000ml),sugar and butter till boiled.
2.Mix coconut milk with water(300ml), hoon kueh powder, instant jelly and colouing together and add into No.1 and cook till thick. MUST BE BOILED.(If you find that it is not thick enough, you can use a bit more hoon hueh to mix with some water and add in)
3.Surround the cake with a cake 9 inch cake ring and put layer of cake in then follow by kaya, then cake, then kaya, depend how many layer u want. Top must be kaya.
4.If you are using cake tin, then kaya first and then cake then kaya and last layer is cake.
5.Used a knife to go round the tin to loosen the cake
6.Chill in fridge for at least an hour or when the kaya is firm before cutting.