Tuesday, August 15, 2006
Pandan Kaya Butter cake
250 gm. Butter
3 Tbsp. corn flour
300 gm. Cake Flour
1 tsp. Baking Powder
1/4 tsp. salt
230 gm. fine sugar (can cut down to 200gm. if you don't want too sweet)
200 ml. Coconut cream (box type)
3 Tbsp. Milk Powder
25 gm. ovalette
1 tsp. Pandan Paste (optional if your pandan juice is green enough)
30 gm. pandan juice
1 Tbsp. Kaya
(1) Cream the butter and salt until slightly white and creamy. Add in Kaya.
(2) Sift the cake flour and baking powder together. Mix in milk powder.
(3) Whisk the eggs, sugar, ovalette and corn flour until fluffy. Add in coconut cream and mix until thoroughly mixed.
(4) Fold in butter mixture into the egg mixture and stir lightly until well mixed.
(5) Add in pandan paste and pandan juice.
(6) Fold in flour mixture into butter mixture and mix well.
(7) Pour the cake batter into a 9" square tray , lined with greaseproof paper.
(8) Bake at 175C for about 50 - 60 mins.
Note: If you want a moist cake, omit the ovalette but do the creaming method which means butter and sugar beat first, add in liquid ingredients and then the dry ingredients. This recipe is without the ovalette. I will retype below:
Pandan Kaya Butter cake without ovalette:
250 gm. butter
200 gm. sugar
1 Tbsp. Kaya
6 nos. eggs
300 gm. cake flour
1 tsp. baking powder
200 gm. coconut milk
1/4 tsp. salt
3 Tbsp. milk powder
1 tsp. pandan paste
a drop of green colouring
(1) Cream butter and sugar till creamy. Add in Kaya.
(2) Add in egg one at a time and make sure it's properly mixed before adding in another egg. Pour in coconut milk and salt slowly and if it cuddles, put in some flour. Add in pandan paste and some green colouring.
(3) Fold in cake flour, milk powder and baking powder and then pour into a 7" sq. tray and bake at 175C for about 60 mins.
Posted by Aunty Yochana at 6:52 pm
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lucy: this is my favourite!! i can almost eat from my screen! :)
Looks so Yummy! Thanks for posting the recipe! :D
Thanks for your yummy delicious pandan kaya butter cake, I've tried it and my family love it too.
Glad you like the recipe. Just want to find out from you whether you did the cake with ovalette or without ovalette
Yochana, I tried this cake with ovalette. It tasted good and smell heavenly (the aroma of kaya coupled with coconut milk)but it was a bit dense. In fact an apparent line of darker shade of green appeared near the bottom of the cake. Any idea why? Could it be that I have left the butter out a bit too long and that the butter is too soft?
You probably could have overmixed it.
Hi, is cake flour the same as normal plain flour?
cake flour / Hong Kong flour is a low gluten flour and plain flour is more to medium. Plain flour will be fine for making this cake.
Hi, where can I buy pandan juice and pandan paste? Is there a typo error in the tray size? The amount of ingredients for the recipes with and without ovelatte is about the same but one requires a 7 inch tray and the other requires a 9 inch tray. Thanks
the one that requires a 9" sq tray has ovalette in it and so the volume will be bigger than the one without ovalette.
Pandan juice - take about 5 pieces of pandan leaves and blend with some water and then squeeze out the juice.
For pandan paste...buy from supermarket or bakery mart..
Sun Lik at 33, Seah Street.
May i know what is ovalette and where can i purchase them? I am really very determined to bake this cake 'with ovalette' style but has no idea what it is...hehe!
Hi anxious Baker,
Ovalette is a cake stablilizer. You can buy it from most supermarkets or shops that sells baking ingredients like sun lik and phoon huat.
I tried your Pandan Kaya Butter and also the chocolate lembab cake and find that the texture for pandan kaya butter was not as smooth as chocolate lembab. Slightly to the dry side. However the flavor was heavenly. Was thinking is there any way to improve it? I tried the recipe without ovalette. Anyway, thank you very much so another fantastic recipe. A great recipe for my fondant cake project :)
Dear Aunty yochana,,
Just want to let you know that i love to look at your blog! and always wonder who gets to eat the yummy things u make everyday!
I just made the cake without ovalette.. it curdled a lot after the coconut milk, but okay once i put in the flour.. will let u know how it turns out!
Have a nice day =)
Hi again Aunty...
just want to let u know how much non-ovalette cake went! It turn out really moist, and tasty.. except it quite flat, almost the same height as the uncooked batter, and there is a darker green layer along the bottom? Perhaps its because i made the batter last night, refrigerate, and only bake this morning (due to my oven having problem last nighte)? ANyway thank you for a yummy recipe and lovely blog!
Oh no...you can't keep overnight for this cake. The baking agent has reacted and died off. Moreover the eggs lost it's aeration and goes flat. Try it again but this time do bake immediately.
I live in Houston, Texas..in the US...Do you have any web site that I can order OVALETTE and HONG KONG flour or PAU flour. Thank you very much.
No I don't know any online shops that sells ovalette. Perhaps i can help to send it over to you if you want.
Thank you very much for your quick reply....wow!!! that is wonderfulfor your help. I cry for joy. Please let me know your address, name...I will send to you a cahier check.
Thank you very much a gain...
firstly you must let me know how much you need and what's your address so that we can calculate the total.
email me your address. My email address is : email@example.com
Please read your email. I just send to you. Thank you very much.
Thanks for the recipe Aunty. I have tried the recipes but have not got any good result as the cake seemed like uncooked - wet. Would it be reason without Ovalette? or without the blender???
This cake looks like the one i love from subway...I wld like to try baking it but i have 2 qns : is ovalette the same as sponge cake stabilizer? Is there anything i can use in place of the milk powder? Thank you!
yeah..ovalette is the same as cake stablilizer.
I don't how how the subway's pandan kaya cake taste like, so can't give any comments on it.
tk u 4 the prompt reply. May i ask if there's anything i can use to substitute the milk powder in this recipe pls? have a nice day! :-)
just omit it if you don't take milk.
tk u aunty. i do love milk actually, but i don't have milk powder at hm. can i use fresh milk or evaporated milk instead? how much shd i use? sorry to keep bothering u wif qns.....
just use 3 tbsp. also.
tk u aunty, u r a very patient teacher!
I've tried baking the pandan kaya butter cake wif ovalette. When i added the butter mixture to the egg mixture, i can still see and feel tiny lumps of butter in the mixture no matter how i stirred it. The cake turn out quite dense, wif a darker green layer at the bottom. Any idea what had gone wrong? Tk u.
sounds like your butter is too cold. How come your butter are in small specks??
Yeah, butter was cold and hard from the fridge. When i added the beaten butter to the egg mixture, the mixture became lumpy, so i continued stirring with a egg whisk to try to break up the lump. That's how i got small lumps of butter in the mixture :-(
gosh...I've guessed right. Next time, better to thaw your butter to room temp. before you embark on it.
tks u 4 the very prompt reply! Hope i'll get better result next time :)
Is the picture u posted with or without ovalette? i bake mine with ovalette but don't think the result is of the correct texture. The cake is very heavy and dense. The egg mixture seems quite wet and when i add in the butter, it curdled alot. (my ingredients all @ room temp) After folding in the floor, i could still see tiny lumps of flour. Pls give me your comments. thank you.
I've made both and it turns out well.
The cake with ovalette, what's the texture of the cake supposed to be like? Is the egg mixture suppose to be quite wet? I find it quite difficult to mix the beaten butter into the egg mixture,it is like the butter is too "solid" for the egg mixture. am i supposed to beat the butter until very creamy and soft? Sorry to bombard you with so many qns! i like the taste of the cake and hope to bake a proper one to share with my family. Hv a nice day!
Oh...then your butter is too cold. Use room temp. butter.
i have baked ur recipe of Pandan Kaya Butter Cake with ovalette, it is very soft n yummy.
Tq for sharing this recipe..
i will keep trying to bake ur recipe as they all looks delicious.
Tq Aunty Yochana....
I would like to know if this Pandan Kaya Butter Cake recipe
same as the one Anna Phua going to teach on this coming 22th Dec ???
Thank you Aunty :)
I don't know Anna Phua's recipe but this is certainly not hers.
I noticed that your recipe without ovalette did not include cornflour - do i still need to use cornflour and if yes, when should i add it? Thanks :-)
no need cornflour.
Baked the Pandan Kaya Butter Cake today. The taste is great but the cake is quite dense at the bottom (looks undercook). I have tried not to overmix it. I want to ask when you say add some flour to the mixture when it curled, do you mean use part of the 300g flour or additional cake flour? Should the mixture looks smooth or still liquidy before adding the cake flour and baking powder?
thank you for the recipe.
you should take part of the flour.
The batter should look light n fluffy not liquidy. If it's liquidly, then it's going to be dense at the bottom. You need to stir lightly but it must be well mixed also.
I made this cake w/o ovalette and it's yummy.
Thanks a lot!!
Hi Aunty Yochana
I baked this cake and love it a lot, truely yummilicous. thank u so much for sharing :).
Hi Aunt Yochana,
Can I leave out the ovalette in this recipe?
Hi Aunty Yochana
I made this pandan kaya butter cake without ovalette. It was very moist and buttery, very nice. I made some minor adjustments such as using 180g coconut milk + 50ml fresh pandan juice instead of just 200ml coconut milk, and I omitted the 1 tsp pandan paste since I was already using pandan juice. I found it strange that my cake didnt turn out green at all, but the taste was very good.
Here is how it looks like
Thanks v much for sharing. :)
Hi, I tried this cake today. Same as almost everyone here, it's dense at the bottom with a layer of darker green "uncooked" at the bottom. My butter is room temperature n I fold in the flour lightly. What could have gone wrong?
There are those who did it successfully. So baking cakes is very subjective, it depends on your stir or mix the batter. Perhaps you would like to experiment a few more times to get it right. Rgds
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