IMG_9563 recipe adapted with modifications/原食谱经调整取自于:Aunty Yochana

ingredients (7 inch square pan, greased and lined)

250g butter
180g sugar
1 tbsp kaya
120g egg yolk (c. 6 large egg yolk)
240g eggs (c. 4 large eggs)
300g cake flour
1 tsp baking powder
1/4 tsp salt
20g coconut cream powder
200g coconut milk
4 tbsp homemade pandan paste
25g desiccated coconut


黄油 250克
糖 180克
咖椰 1大匙
蛋黄 120克(约 6颗大蛋黄)
蛋液 240克(约4颗 大鸡蛋)
蛋糕粉 300克
泡打粉 1小匙
盐 1/4小匙
椰浆 200克
浓缩椰浆粉 20克
自制班兰糊 4大匙
干椰丝 25克

IMG_9566– sift flour with baking powder, coconut cream powder and salt

– whisk eggs and egg yolk and blend in pandan paste. set aside

– cream butter, kaya and sugar till pale and creamy

– add in egg mixture in few additions. do not worry if mixture curdles

– alternate in flour and coconut milk, beginning and ending with flour. blend well. if batter still look “curdly”, give it a few hard whisk (if using mixer, bring it to high speed for a few seconds)

– finally, fold in desiccated coconut. pour batter into pan and level out surface

– bake in preheated oven of 180 degrees for 75 ~80mins or till inserted skewer comes out clean
送入预热至 180摄氏度烤箱烤 75 至 80分钟或至到插入的竹签不带面糊即可

Personal notes/温馨小贴士:
IMG_9565 – if you are using store bought pandan paste, add only 1 – 1.5 tsp as the batter colours easily
如班兰糊是采购回来的,因存在色素,只需加入1 至 1.5 小匙即成

– homemade pandan paste does not give the cake too much of a green hue. feel free to add green colouring.. but… (in my humble opinion… why would you wanna do that)

– feel free to replace egg yolks with 2 large eggs. weight of eggs + egg yolk should be around 360g (c. 6 large eggs). however, the usage of more egg yolk gives the cake a better texture
蛋黄可用 2颗大鸡蛋替代。鸡蛋+蛋黄的重量约 360克(约 6颗大鸡蛋)。但使用多些蛋黄的蛋糕,烤出来口感更佳哈




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