Pandan Layer Cake / Jelly Cake - My Lovely Recipes

Name: Pandan Layer Cake / Jelly Cake - My Lovely Recipes
Ingredients: 30 g Pandan Leafs; 350 g Water; 4 Egg Yolks; 70 g All Purpose Flour/Cake Flour; 20 g Corn Starch/Cake Flour; 50 g Pandan Juice; 50 g Corn Oil/Butter/Cooking Oil; A Pinch Of Salt; 4 Egg Whites; 40 g Caster Sugar (80g for bake); 0.5 tsp Lemon Juice/White Vinegar; 300 g Pandan Juice; 200 g Thick Coconut Milk; 0.25 tsp Salt; 70 g Indonesia Hoen Kwe Flour (can replace with corn flour, but need to add more 3-4g Jelly Powder); 400 g Water; 90 g Sugar; 6 g Konnyaku Jelly Powder

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This Pandan layer cake is using the steamed pandan sponge cake shared before, and adding layer after layer of jelly, the appearance and taste are different.

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Ingredients

30 g Pandan Leafs
350 g Water
4 Egg Yolks
70 g All Purpose Flour/Cake Flour
20 g Corn Starch/Cake Flour
50 g Pandan Juice
50 g Corn Oil/Butter/Cooking Oil
A Pinch Of Salt
4 Egg Whites
40 g Caster Sugar (80g for bake)
0.5 tsp Lemon Juice/White Vinegar
300 g Pandan Juice
200 g Thick Coconut Milk
0.25 tsp Salt
70 g Indonesia Hoen Kwe Flour (can replace with corn flour, but need to add more 3-4g Jelly Powder)
400 g Water
90 g Sugar
6 g Konnyaku Jelly Powder