Pandan Kaya Cake

Ingredients: 10g castor sugar, 45g egg yolks, 105g egg wgite, 45g full cream milk, 50g corn oil, 1/4 tsp baking powder, 50g cake flour, green paste, 1/6 tsp salt, 120g coconut milk, 35g kun kwee flour, bunch of pandan leave.

Method: Cake
1) 10g castor sugar, 45g egg yolks mix well until sugar dissolved. Add 50g corn oil and mix until combined. Add 45g full cream milk, 8 drops pandan paste and mix. Add 1/4 tsp baking powder and 50g cake flour (sieved). Add 1/6 tsp salt and mix until no powder drop.
2) Beat 105g egg white for 2minutes. Add 1/8 tsp cream of tartar and whisk. Add 40g castor sugar (divided 3 times) and whisk until peak. Divided 3 times mix with (1).
3) Place 2 layers paper and greased. Pour mixture into pan and shake (make sure bubble left in mixture). Bake 160'c for 40-45minutes, bottom shelf. (different oven different temperature and time, adjust according to the surface color). Let it cool till 30'c and unmould then cut 3 layers.


Kaya
1) Bunch of pandan leave (50g) + 30g water. Blend and take 40g pandan juice.
2) 120g coconut milk + 35g kun kwee flour - mix. Set aside
3) 300ml water + 1/2 tsp agar powder + 25g butter, 40g sugar + (1) + 1/8tsp salt - heat until all dissolved. Off heat, and add (2). Stir well. Add drops of green paste (desired color intensity). Turn heat on to medium and cook till thick (when mixture coats on pot wall). Off heat and stir continuously until cool. (Kaya not too thick, it will affect caking resemble)

Cake resemble
1) Put the top layer of cake as bottom base. Pour kaya onto cake and swirl evenly. Rest for 1 minute.
2) Put another layer of cake and pour 140g kaya. Continue until all finishes.
3) Put in freeze for hours.