IMG_0002 Ingredients (makes a 7 inch round cake)

180g cream cheese
72g whipping cream
64g butter
72g pandan coconut milk (see personal notes below)

40g pandan coconut milk
20g potato starch

120g egg white
slightly lesser than 1 tsp of lemon juice
70g sugar
8g potato starch

110g egg yolk
1 tsp homemade pandan paste
1 tsp vanilla paste

IMG_9999食材 (可做一个7寸圆形蛋糕)

奶油奶酪 180克
淡奶油 72 克
班兰椰奶 72克(见温馨小贴士)
黄油 64克

班兰椰奶 40克
土豆淀粉 20克

蛋白 120克
柠檬汁稍微少于 1小勺
糖 70克
土豆淀粉 8克

蛋黄 110克
自制班兰糊 1小匙
香草糊 1小匙


IMG_9996– whisk all of D ingredients together and set aside
将所有 D食材打散、拌匀。待用

– place all A ingredients into a bowl over a pot of simmering water and stir till mixture is no longer lumpy. remove bowl from heat

– mix B ingredients together and stir gently into the above

– add D into cream cheese mixture in few additions, blending well after each addition

– sift the above mixture twice and cover with cling wrap. allow to cool slightly

– preheat oven to 180 degrees and grease 7 inch round baking pan (both bottom and sides). line bottom with baking paper, and flour the sides of the pan (if you are using a removable base pan ~ which is not preferred, ensure you wrap the bottom of the pan with 2 layers of foil)

– add lemon juice into egg white and beat till frothy. add sugar and cornstarch in 3 additions to egg white and continue to beat till stiff slightly stiff and shiny peaks

– fold egg meringue into cream cheese mixture in 3 additions

– fill another deep roasting pan with water to reach 3/4 levels of your baking pan. bake for 180 degrees C for 30 mins, and another 60-65 mins at 150 degrees C on second lowest rack of oven (baking time and temperature is for reference only)
烤箱倒数第二层置深盘,加水至模具3/4处,180度烤30分钟上色,转150度烤60 – 65分钟(烘焙时间和温度仅供参考)

– allow cake to cool slightly after removing from oven. then shake the pan slightly to release the cake from the sides. invert cake on a piece of baking paper, and revert back up immediately on serving plate * i waited for 5 mins before unmoulding
出炉晾凉,轻轻晃动模具使四周脱模,倒扣在一张油纸上,再扣到盘中 *出炉后,我等了5分钟才脱模

– to make neat cuts, chill cake for one hour before slicing. heat up a serrated knife over fire and slice through cake. ensure you wipe your knife clean before every cut, and then repeat by heating knife and slicing again

Personal notes/温馨小贴士:

IMG_9997– i had some concentrated coconut milk left over from making kueh, so diluted it with water and blended pandan leaves with it (used 170ml diluted coconut milk + 55g pandan leaves)
做糕点剩下来的浓椰浆,用水开稀后加入班兰叶搅拌。约用了 170毫升椰浆水+55克班兰叶

– please refer to this post for embosser information

original flavour is very yum as well… this cake taste really good after chilling

I am submitting this post to Little Thumbs Up~ October 2015 : Coconut organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious
little thumbs up


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