Pandan Kaya Cake
班兰咖椰蛋糕
@alicevictor748
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One of my childhood old favorite cakes. Soft and fluffy pandan chiffon cake paired with rich and soft kaya custard to make this beautiful layered cake.
A very old recipe from the Malaysian magazine, I modified some of it but keeping the beautiful taste of the custard kaya.
Hope everyone will enjoy it.
Pandan Kaya Cake
CAKE:-
3 yolks
35g oil
40g pandan juice
50g cake flour
3 egg white
60g sugar
5g corn flour
320F/160C 40mins
Pandan Kaya:-
（A ingredients)
120g coconut milk
180g water
30g pandan juice
1/2tsp agar powder
80g sugar
25g butter
1/8tsp salt
(B ingredients )
100g water
20g pandan juice
35g Hoen Kwe flour
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小时候最喜欢的蛋糕之一。 柔软蓬松的香兰戚风蛋糕配上浓郁柔软的咖椰卡仕达，打造出这款美丽的千层蛋糕。
这是来自马来西亚杂志的一个非常古老的食谱。我修改了其中的一些內容，但保留了咖椰卡仕达的美妙味道。 希望大家都会喜欢它。
班兰咖椰蛋糕
蛋糕：-
3个蛋黄
35克油
40克班兰汁
50克低筋面粉
3个蛋清
60克糖
5克玉米粉
320F/160C 40分钟
班兰咖椰：-
（A 材料）
120克椰奶
180克水
30克班兰汁
1/2茶匙燕菜粉
80克糖
25克牛油
1/8茶匙盐
(B 材料）
100克水
20克班兰汁
35克綠豆粉
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16 окт 2024
