• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • For the sponge cake:
  • (A):
  • 375g Optima flour
  • 7 eggs
  • 60ml water
  • (B):
  • 2 tbsp pandan juice
  • A few drops of green colouring
  • (C):
  • 90g butter, melted
  • For the pandan kaya:
  • 700g pati santan
  • 100g fresh cream
  • 1 packet Hoen Kwe flour (85g)
  • 1 1/2 tsp instant jelly
  • 1/2 tsp sa1t
  • 1/4 tsp pandan essence
  • 2 tbsp pandan juice
  • 1 tsp green colouring


  1. To make the sponge cake: Whisk up ingredients (A) until almost stiff, add in (B) and continue to beat. When mixture is stiff, add in (C) on low speed. Lastly, use a spatula to stir well.
  2. Pour mixture into a 23cm loose-bottomed square tin. Grease and line the tin. Bake the sponge at 150 degrees C for 45 minutes.
  3. Cut the skin or top off the sponge cake, then slice the cake into three layers of equal thickness.
  4. To make the pandan kaya: Put all ingredients into a heavy saucepan and cook over medium heat. Stir constantly using a hand whisk to prevent sticking. Do not overcook. Turn off the flame when mixture thickens.
  5. Assembling the layers: Pour one big ladle of pandan kaya mixture into a cake tin, level out evenly. Place first layer of sponge cake on it. Pour in another pandan kaya layer and level off.
  6. Do the same for all layers and cover up with more pandan kaya mixture. Keep aside for 30 minutes before chilling the whole cake in the refrigerator.
  7. Sprinkle the sides of the cake with desiccated coconut. Cut cake into slices and serve.

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