Pandan Kaya Cake (Pandan Fudge Cake)

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Mum’s birthday was just over, yesterday in fact. However we celebrated on Saturday which was the 3rd day of Chinese New Year. Though Mum was telling me not to bake her any cakes as I would be tied up with the visitations etc, I know she might secretly be expecting one since I have been baking her the birthday cakes for these past years. I would also feel guilty if I’m not going to bake her one. It is not difficult to decide on what cake to bake for her. She has only two favorites, pandan kaya (pandan fudge) cake and durian mousse cake, both of which I have been baking for her birthdays. In the end, I went for the pandan kaya cake (again) cos recently she has been asking for it.

Pandan kaya cake has been a “hereditary” favourite in our family. I remember the times I would go with my parents to collect the customized pandan kaya cake (and always a gigantic one!) we would order from a homebaker for my late grandma’s birthdays. Now, I’m missing my ah ma (><)

Since I know that this cake is so well-liked by mum and ah ma, I went to take up a lesson just to learn this cake. I learnt it from Richard Goh (a very popular baking teachers who conducts classes at community clubs) and that was like 18 years ago? I love his recipe, however I always fail to achieve a taller cake. Hence I continued to search for other recipes to try. I have tried Aunty Yochana’s recipe and the cake was yummy! Recently, I have been using the recipe from Bake King recipe book as it works well for me (^-^) Aunty Yochana uses hoen kwee flour and Bake King uses custard powder. Both use instant jelly powder as well for the pandan fudge. Hmm…. maybe I should try using the sponge cake recipe from Bake King and the fudge recipe from Aunty Yochana the next time I bake this? Onz!

Below are some of the pandan fudge cakes I have done in the past ^^ Actually I don’t bake this just for occasions, mum can be asking for this cake anytime of the year ^^

Baked this cake simply because mum missed it. My first try with the recipe from Bake King book.

Baked this cake simply because mum missed it. My first try with the recipe from Bake King book.

Baked this for FIL's birthday 2 years ago. Had fun doing the little longevity peach fondant.

Baked this for FIL’s birthday 2 years ago. Had fun doing the little longevity peach fondant.

For my friend's girl who was graduating from St Nicks last year. Friends commented that the St NIcks gal looks like me ^^ Wow! That would be the me many years back!

For my friend’s girl who was graduating from St Nicks last year. Friends commented that the St NIcks gal looks like me ^^ Wow! That would be the me many years back!

For mum’s birthday cake this year, I did with the below recipe (which I have also shared in Culinary Kitchenette blog) but using the sponge cake recipe from my Pandan Ombre Cake with Gula Melaka Swiss Meringue Buttercream, as I really had no time to go and buy Optima flour. The cake was a bit dense but again, if we have a cake that is too light, the layers might float above the custard! I had this experience once (><) So maybe next time, I should really try the combination I mentioned earlier. Will keep everyone updated on my findings then (^-^) As for the piping, I used the SMB recipe from the Pandan Ombre Cake as well but omitted the gula melaka. Loves this SMB recipe. It has never failed me (^-^)

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 {RECIPE}

*Below recipe yields a very large cake. You may want to halve the recipe for an 8-inch.

Ingredients:

A
Egg yolks 7
Hong Kong Flour 250g
Optima Flour 250g
Olive Oil 150ml
Fresh Milk 150ml
Pandan Water (water bolied with pandan leaves) 50ml (I blended the leaves with water for the juice instead)
Bicarbonate of Soda 1/2 tsp
Green Food Colouring 2 tsp

B
Egg Whites 7
Sugar 150g (I reduced to 125g. Can further reduce, I think, to 100g)
Cream of Tartar 1/2 tsp

Method:

1. Preheat oven to 180 deg cel.
2. Place ingredients A in a bowl and stir well, using a hand whisk (I use mixer)
3. Place ingredients B in a mixer and beat at high speed for 2-3 minutes.
4. Pour mixture A into bowl of mixture B. Fold in well.
5. Pour mixture into 2 baking trays 11″ x 11″ x 2″ and bake at 180 deg cel for 30-35min. (I don’t have such big trays, so I baked in one 9″ tin as I also wanted a high cake to slice into 3 layers.)

Fudge Topping:

A
Coconut milk (from 3 fresh coconuts) 800ml (I used package coconut milk)
Pandan Water (water bolied with pandan leaves) 400ml
Sugar 225g (I reduced to 200g but would further reduce for next baking)
Instant jelly 1 tbsp

B
Custard powder 75g
Water 400ml
Green food colouring 1 tsp
Lemon Yellow Food Colouring 1 tsp
Salt 1/4tsp

Method:

1. Mix ingredients B together and stir well.
2. Mix ingredients A in a pot and place over the stive. Stir till it boils.
3. Pour in the mixed ingredients B and cook till it thickens.
4. Pour the topping on top of the cooled cake and decorate as desired. (I made into a 3-layer cake and used dessicated coconut to decorate the sides of the cake.)

Source: Bake King Recipe Book

This pandan kaya cake is a classic cake that is well-received by the elderly too. Makes a good birthday cake for them (^-^) You can also change to other flavours such as Yam Layer Cake as what Cynthia (The Baking Biatch) has done. I am thinking of a Durian Fudge Cake next! That would kill two birds with one stone since remember? My mum likes only pandan kaya cake and durian mousse cake (^-^)

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5 comments

  1. sandra lum says:

    Hi Christy,
    My family love the pandan fudge cake. Thks for sharing.
    Pls advise my mother like durian fudge cake can i follow your receipe add durian puree?
    Again thks
    Sandra

    • bakinglanguage says:

      Hi Sandra, thanks for dropping by my blog =) I’m not called Christy by the way =P
      I would love to try out durian fudge too but has not gotten to try. I think it should work by adding the puree but as the texture and density would be different, we might need to adjust the ingredients used accordingly. I might try out soon and will update here my attempt =)

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