steam pandan kaya pearl lapis ~ highly recommended 蒸班兰咖椰珍珠千层蛋糕 ～ 强推

made this in chocolate flavour earlier.. it was really good
so, who says we can’t have Chinese New Year goodies during christmas?
don’t they look so pretty, like christmas trees?
较早前做过巧克力版滴。。超好吃。。
谁说千层蛋糕是春节的小吃？
觉不觉得这一块儿块儿看似挂上灯饰的圣诞树？可爱呗
҉*( ‘ω’ )/*҉

ingredients (6 inch square pan, greased & lined)

A
280g butter
100g sugar

B
157g egg yolk + 263g egg (or use 420g egg c. 7 large eggs)
* whisk briefly

C
1.5 tbsp homemade pandan paste
130g kaya

D
125g cake flour
70g horlicks
1/2 tsp baking powder
* mix and sift together

350g finger biscuits

食材（6寸方形烤盘、抹油铺上烘焙纸张）

A
黄油 280克
糖 100克

B
蛋黄液 157克＋全蛋液 263克（或用 420克全蛋液～约 7颗大鸡蛋）
＊略打散

C
自制班兰糊 1.5 大匙
咖椰 130克

D
蛋糕粉 125克
好力克 70克
泡打粉 1/2小匙
＊混合、过筛

手指饼干 350克

Directions/做法

cream butter and sugar till light and fluffy
黄油和糖打发至奶白色、蓬松状态

scrap bowl down and add in B in a few additions. mix well before adding in next portion
将容器边缘的黄油刮下、分次加入 B。每加入一份，拌匀后再加入另一份

add in C, blend well
(don’t worry if your batter look a little curdled at this point)
加入 C。拌匀
（如果蛋糊看似有些“豆花”，无需担心）

fold in D in 3 additions
the batter should not be curdled after adding in flour
if it still is, whisk it on high speed for 1-2 mins till batter is smooth
then reduce speed and blend for a minute to remove trapped bubbles
D 分3次拌入
加入粉类物后的蛋糊应该不在似 “豆花“
如果还是“豆花”状，厨师器转高速将面糊搅拌 1-2分钟至顺滑
后转低速，拌一分钟以去除大气泡

bring water in steamer to a boil over high heat
put in greased & lined pan. cover lid and preheat for 2 minutes
蒸锅以大火将水烧开
摆入抹了油、并铺上烘焙纸的烤盘。加盖儿、预热烤盘 2分钟

remove pan and turn heat down to medium heat
取出烤盘，转中火

spread 80g of batter into pan whilst it is still hot and line finger biscuits
leave a 1cm gap in between each biscuit
tap pan on tabletop to remove bubbles
趁烤盘还热着时，倒入 80克面糊，铺平
码上手指饼干～每只饼干之间预留 1厘米缝隙
烤盘在案板上轻拍数次、去除气泡

cover pan with foil (and cover steamer with lid of course) and steam for 7-8 mins till surface of batter no longer feels sticky
烤盘盖上锡纸（当然蒸锅也加盖儿），蒸 7-8分钟直到面糊表面不粘手

spread in second layer of batter (80g)
line biscuits, avoiding the earlier alignment
(you will be able to see vaguely, where your previous line of biscuits are after spreading batter)
repeat steaming process till all batter is used up
倒入第二层面糊（也是 80克），再次码上饼干
铺上面糊后，您影影约约看得出之前饼干的位置
尽量避开之前码上饼干的部位
送入蒸锅，蒸至熟
此步骤重复直到面糊用完为止

invert cake immediately once it is done onto a cooling rack and unmould
cool completely before slicing
蒸熟后的蛋糕立马倒扣在冷却架上、脱模
待完全冷却后，在切片享用

Personal notes/温馨小贴士:

– i used more egg yolk this time. the reason for the weird weight is just ‘cos they are leftovers. also, by using more egg yolk, i hoped to give the cake a darker tint of green since i am not using store bought pandan paste/green food colouring. store bought pandan paste tend to have colouring in it, so a little drop colours the batter very easily. i am very happy i made the choice of using more egg yolk
这次用的蛋黄较多。其一原因，它们是（用了蛋白）预留下来滴，所以那奇怪的数字其实没啥典故。其二，因我用的是自制班兰糊（又不另加绿色素）。自制的和采购回来滴，颜色差别挺大。采购的往往都注入色素，所以用一小滴，面糊就很容易上色。运用大量蛋黄的决定是正确达

– i like to use homemade pandan paste that is at least 4 days old in the fridge. the colour is much denser and concentrated
我喜欢用冷藏了自少 4天的自制班兰糊。因沉淀时间够长，它的色质也特别浓缩

feeling festive?
有气氛吧。。有气氛吧！
｡ﾟ✶ฺ.ヽ(*´∀`*)ﾉ.✶ฺﾟ｡