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); 1/2 tsp Lemon Juice/White Vinegar; 300 g Pandan Juice; 200 g Thick Coconut Milk; 1/4 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

mylovelyrecipes.com

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.

View full recipe on mylovelyrecipes.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mylovelyrecipes.com.

Share this recipe:

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)
1/2 tsp Lemon Juice/White Vinegar
300 g Pandan Juice
200 g Thick Coconut Milk
1/4 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