Pandan custard(kaya) cake


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Follow the cake recipe here
Kaya (Custard) recipe largely adapted from Kitchen Tigress’s Recipe
Do visit her blog to watch her video which is really helpful
Note: I have doubled up the amounts which is sufficient for an 8″ round cake.

680 g pandan juice (blend a bunch of pandan leaves with 700g of water, squeeze out the juice and let it sit a couple of hours. Pour away the top clear layer and use the dark residue at the bottom. Add clean water to obtain 680g. This step is to remove the bitterness from the Pandan juice)
2 tsp white agar-agar powder
90 g sugar
50 g unsalted butter
1/4 tsp salt

240 g fresh coconut milk
70 g white hoen kwe flour

2 tsps pandan paste (I used green liquid color)
2 large drops yellow food colour

Utensil:  An 8″ cake ring,  wrapped with foil, placed on a cake board or a 8″round normal cake pan or an 8″ round removable bottom cake pan (do wrap with foil first)

NOTE: 1st cake, I used a cake ring, which I need to wrap with foil to prevent leakage, and also I found that the cake ring was too short.

2nd cake, I used back the same normal 8″ round cake pan that I used to bake the sponge cake. If using this method, do the reverse i.e. pour in the custard layer first, followed by the cake layer. Before pouring in the first layer of custard, just rinse the pan and shake off access water. This will enable the cake to drop out easily once it’s set in the fridge for a few hours.  Do not be tempted to cut it until it is in the fridge overnight.



1. Bake cake using recipe from here.  Allow to cool completely before slicing of the top crust and then slice the cake into 3 layers.

2. Place Pandan juice in a large stainless steel pot and sprinkle agar-agar powder over it.  Then add sugar, butter and salt and using a spatula, stir until sugar has dissolved.  Set aside for at least 30 minutes.

3. In a large bowl place coconut milk and hoen kwe flour and stir to mix into a thick smooth batter. Keep in fridge while you prepare the next step.

4. Once Step 1 is done, heat agar-agar mixture on low heat, stirring constantly until agar-agar powder has dissolved.  Do not allow the mixture to boil. Once dissolved, remove from the heat and add the prepared coconut milk/hoen kwe batter.  Use a spatula to stir until fully incorporated. Add green and yellow colour . Stir again to combine.

5. Return the  pot of batter to the heat and continue to cook on medium-low heat until it is thick enough to coat the back of your spatula. Remove from heat and continue to stir to cool the mixture a bit so that it thickens slightly but when you lift up the spoon, it can still flow down and merge with the batter in the pot evenly.


6. To assemble cake, place a piece of the cake into the prepared cake ring.  Pour 1/3 portion of  the kaya into the pan.  Use a spatula to even out the kaya, making sure it flows into the sides as well.  Place another piece of cake on the top of the kaya and pour another 1/3 portion into the pan. Repeat for the final layer.


7. Leave assembled cake to set before transferring into the fridge to chill until it is firm enough to unmould.