C04 : PANDAN LAYER CAKE

To make pandan layer cake, start by mixing the ingredients in group A, which includes coconut milk, sugar, and instant jelly powder. In another bowl, combine the ingredients in group B, which consists of additional coconut milk, custard powder, and hoen kwe flour. Bring mixture A to a boil, then add mixture B and cook until it becomes sticky. Finally, pour the hot mixture between layers of pandan sponge cake to create a delicious sandwich effect.

Yes, you can make a gluten-free pandan layer cake by substituting the hoen kwe flour with a gluten-free flour blend. Additionally, ensure that the instant jelly powder and custard powder you use are also gluten-free. This way, you can enjoy a delicious dessert that accommodates gluten sensitivities.

To store leftover pandan layer cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to store it for a longer period, consider freezing individual slices. Just make sure to wrap them well to prevent freezer burn.

Pandan layer cake pairs wonderfully with a side of fresh fruit, such as mango or berries, which can add a refreshing contrast. You could also serve it with a scoop of coconut ice cream or a drizzle of coconut cream for added richness. A cup of tea or coffee complements the flavors beautifully as well.

If you don't have pandan paste, you can use pandan extract or even matcha powder for a different flavor profile. For coconut milk, you can substitute with almond milk or soy milk, but keep in mind that this will alter the flavor. If you need a lower sugar option, consider using a sugar substitute that measures cup-for-cup like erythritol or stevia.