Name: Pandan Kaya
Yield: Serves 8-10
Cuisine: Singaporean
Ingredients: 6 eggs; 150 g (5½ oz) caster sugar; 2 tsp yellow food colouring; 120 g (4 oz) plain flour, sifted; 2 eggs; a pinch of salt; 110 g (3¾ oz) butter; 120 ml (4 fl oz) water; 110 g (3¾ oz) caster sugar; 12 g (⅓ oz) cornflour; 100 ml (3½ fl oz) evaporated milk; ½ tsp agar agar powder (available from health food shops); 65 ml (2½ fl oz) coconut milk; 100 ml (3½ fl oz) Pandan juice; 25 g (1 oz) cornflour; 60 g (2 oz) butter; ½ tsp green food colouring (optional, add if you aren’t using Pandan juice); 400 ml (13½ fl oz) coconut milk

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

In every Chinatown throughout the world you will find bakeries with windows full of baked goods made with Pandan leaf extract - easily spotted by their exuberant green colour. The Pandan tree is a tropical plant and its leaves are used throughout Southeast Asia to add a sweet taste and aroma to dishes. This cake, popular in Singapore, tastes great and its vibrant green colour is from Pandan juice. If you can’t get the juice, just use food colouring.