Ingredients
| PANDAN SPONGE | |
| 125g plain flour | |
| ¼ teaspoon baking powder | |
| 1 teaspoon pandan extract (I use Koepoe Koepoe brand which can be found in Asian supermarkets) | |
| 25g butter, melted | |
| 25ml sunflower oil, or any flavourless oil | |
| 5 eggs | |
| 135g sugar | |
| COCONUT JELLY | |
| 1 pandan leaf (can be found frozen in Asian supermarkets) | |
| 50g sugar | |
| 2g agar agar | |
| 250ml coconut milk | |
| TO ASSEMBLE | |
| 300ml coconut cream, chilled (see Baker’s Note) | |
| 300g kaya (pandan and coconut jam, available from most Asian supermarkets) | |
| 300g fine desiccated coconut, toasted and cooled | |
| pandan leaf, to garnish |
A signature bake at Folds and perfect for someone who doesn’t love too much cream.
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Instructions
| 1. | PANDAN SPONGE |
| 2. | Heat the oven to 160°C fan bake. Grease and line a 21cm square tin. |
| 3. | Sieve the flour and baking powder together. |
| 4. | In a separate bowl, mix the pandan extract, butter and oil together. |
| 5. | Whip the eggs and sugar together until light and fluffy. |
| 6. | When you stop the mixer, the mixture should hold its shape. |
| 7. | Continue mixing on a low speed and slowly add the flour to the eggs and sugar. |
| 8. | Once all the flour has been added, pour in the butter/oil mix in a steady stream. |
| 9. | Stop the mixer once everything has been added. Check it is mixed by gently folding the mixture with a spatula – there should be no streaks of butter or lumps of flour. |
| 10. | Pour into the baking tin and shake the tin slightly to make sure the batter is spread out evenly. |
| 11. | If you see a streak of butter or oil, gently use a knife or chopstick to swirl it around into the mix. |
| 12. | Tap the tin onto the table to pop any large air bubbles. |
| 13. | Bake for 15 minutes, or until a knife poked in the centre comes out clean. |
| 14. | Flip out from the tin onto a cooling rack, remove the tin and baking paper and leave to cool. |
| 15. | Once cool, cut in half horizontally. |
| 16. | COCONUT JELLY |
| 17. | Line a 21cm square tin with baking paper and place onto a tray. |
| 18. | Put the pandan leaf, sugar and agar agar in a pan with 250ml water and bring to the boil. |
| 19. | Once boiling, add the coconut milk and continue to stir until the mix reaches a gentle boil. |
| 20. | Do not let the mix boil too much as it can overflow and cause the layers to split once set. |
| 21. | Place a sieve over the baking tin and pour the jelly in. |
| 22. | Leave the jelly to cool down and set slightly, for 5-10 minutes. |
| 23. | Place one half of the sponge over the jelly and leave to set completely. |
| 24. | TO ASSEMBLE |
| 25. | Whip the coconut cream to stiff peaks. |
| 26. | Add the kaya and mix until fully combined. Keep in the fridge until ready to use. |
| 27. | Once the sponge and jelly have set, gently flip the cake so that the jelly sits on top. |
| 28. | Remove the baking paper and spread a thin layer of kaya cream onto the jelly. |
| 29. | Place the other half of the sponge on top of the jelly so that the jelly is sandwiched between the pandan sponges. |
| 30. | Trim the edges and cut into six rectangles. |
| 31. | Put the toasted coconut onto a tray and take the kaya cream out of the fridge. |
| 32. | Reserve some kaya cream for piping on top, then spread the remaining kaya cream on all sides of each cake and roll in toasted coconut. |
| 33. | Gently shake or tap the cake to remove any excess coconut and put onto a plate. |
| 34. | Put the remaining kaya cream into a piping bag with the piping tip cut on a 45-degree angle. |
| 35. | Pipe along the top of the slice. Garnish with a cut pandan leaf. |
Recipes & food styling Wendy Lau / Photography Tony Nyberg