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Pandan Kaya cake(recipe and pic by Bluemoon)
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Mngzara
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Joined: 06 Oct 2004
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Location: Singapore

PostPosted: Sat May 21, 2005 12:38 am    Post subject: Reply with quote



I baked this kaya cake last Friday.

Here is the recipe for the kaya.

500g water
160g - 200g sugar
50g butter (to make the texture more smooth)
150g water
250g coconut milk
80g Hoon Kueh powder
1/2 tbsp instant jelly
green & yellow colouring

1. Boil water(500ml),sugar and butter till boiled.

2. Mix coconut milk with water(150ml), hoon kueh powder, instant jelly and colouring together and add into No.1 and cook till thick. MUST BE BOILED. (If you find that it is not thick enough, you can use abit more hoon hueh to mix with some water and add in)

3. Surround the cake with a cake 9 inch cake ring and put layer of cake in then follow by kaya, then cake, then kaya, depend how many layer u want. Top must be kaya.

If you are using cake tin, then kaya first and then cake then kaya and last layer is cake.

Let the cake cool down then put it in the fridge to set for few hours. Best is over night. Then after u may coat the side with desiccated coconut.

Note: My teacher used a knife to go round the tin to loosen the cake. He said if no instant jelly dont put agar agar powder as it will harden the kaya. Just need longer time to set in the fridge. Do not use gelatin too, as gelatin is for making mousse cake. If no hoon kueh powder can subsitute with corn flour, but hoon kueh smell nicer. (I only can smell coconut but not the hoon kueh)

PS: Actually I did it with agar agar powder, and the result is just as good.

One thing to note is that try making more kaya, bcos the last time I bake this, I found it's not enough to cover the side of the cake.
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alyssa
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PostPosted: Sat May 21, 2005 11:15 pm    Post subject: Reply with quote

Mngzara,
Your kaya cake looks soooo good!

May I ask... when you made the cake using agar agar powder, did you omit both the Hoon Kueh powder and the instant jelly then? Or just omitted the instant jelly.

Also, how much agar-agar powder did you use?

Thanks!
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Mngzara
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PostPosted: Sun May 22, 2005 2:10 am    Post subject: Reply with quote

alyssa wrote:
Mngzara,
Your kaya cake looks soooo good!

May I ask... when you made the cake using agar agar powder, did you omit both the Hoon Kueh powder and the instant jelly then? Or just omitted the instant jelly.

Also, how much agar-agar powder did you use?

Thanks!


Alyssa,

Thanks for the compliment. I followed the recipe except the instant jelly part which I replaced it with agar agar powder, it was becos I did not have instant jelly at home. I used 1/2 tbsp of agar agar powder.
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yangone
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Joined: 22 Nov 2004
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Location: Pasir Ris, Singapore

PostPosted: Thu May 26, 2005 4:44 pm    Post subject: Reply with quote

Quote:
Kaya Topping:
1140 ml water
400ml coconut (packet type)
340 gm sugar
1 pkt Hoon Kueh powder
1 tbsp gelatine powder
2 tsp pandan essence


Hi Bluemoon, I just tried making the cake... somehow the gelatine powder doesn't seemed to set, after boiling and cooling, still is too liquid to be used.

So in the end, I added i pkt of agar agar powder to salvage the kaya.
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Jennifer
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PostPosted: Sat May 28, 2005 10:17 am    Post subject: Reply with quote

Elaine,

Try Mngzara kaya recipe, u will definately get the right kaya. I tried both karen and Mngzara kaya, and i only succeed with Mngzara's recipe.
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Elle De F
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PostPosted: Wed Jun 01, 2005 4:04 am    Post subject: Reply with quote



I took Jennifer's advice to Elaine and I made a pandan kaya cake on Sunday using Mngzara's kaya recipe.

I don't have "hoon kueh powder" and I don't know what it is, but since the recipe said I can replace it with corn flour, so my kaya was made with cornflour and "expired" agar agar powder :lol:

This is my first kaya cake and I'm glad that it turn out well.

Thanks you Mngzara for sharing the recipe and Jennifer for your advice.
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Gina
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PostPosted: Wed Jun 01, 2005 7:25 am    Post subject: Reply with quote

Elle

so pretty your kaya cake. Razz hoon kueh powder is also known as Green pea powder. It comes into a paper wrapped tube. Smells very nice. Its used to make many Asian kueh.
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papercook
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PostPosted: Wed Jun 01, 2005 8:33 am    Post subject: Reply with quote

hi yangone,
Quote:

somehow the gelatine powder doesn't seemed to set, after boiling and cooling, still is too liquid to be used.


think for the gelatine version you are not suppose to boil.... just heat till dissolved.

boiling the gelatine stops it setting i think. maybe you can use the double boiler method to the dissolve the gelatine then add to the other ingredients?
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yangone
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PostPosted: Wed Jun 01, 2005 10:09 am    Post subject: Reply with quote

Quote:
think for the gelatine version you are not suppose to boil.... just heat till dissolved.


I see...
but won't using gelatine makes the kaya melt if the cake stands in room temperature for quite a while ? If I were to do this again, think I'll use back the agar agar powder instead... cuts down my failure rate Embarassed
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papercook
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PostPosted: Wed Jun 01, 2005 10:24 am    Post subject: Reply with quote

gelatine by itself probably will melt...

but the original recipe also uses hoen kwe flour as a binder.

all hoen kwe too chewy. all gelatine too soft .... so a mix is used i think.
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Elle De F
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PostPosted: Thu Jun 02, 2005 6:43 am    Post subject: Reply with quote

Gina wrote:
Elle

so pretty your kaya cake. Razz hoon kueh powder is also known as Green pea powder. It comes into a paper wrapped tube. Smells very nice. Its used to make many Asian kueh.


Thanks Gina, guess I'm not the only one who's sick of my failed muffins, so just thought of giving a try to another taste Wink

I'm not sure if hoon kueh powder is sold here, but I've never seen any powder wrapped in paper tube form. Will have to take a deep look next time I go to Chinatown. May I know if it is written as "hoon kueh powder"? or if there's another name? (I don't even know how hoon kueh is written in mandarine) Embarassed
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Mngzara
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PostPosted: Thu Jun 02, 2005 2:51 pm    Post subject: Reply with quote

Elle,

You cake looks fantastic. I am glad u have succeeded it. I only managed to succeed only dont know how many trial and error. Last time people asked me for a recipe I also dare not to say cos I just add agar agar powder till it was thicken and did not take down the measurement. Coincident, someone asked me what is the recipe and I cant give people a definite answer, luckily my baking teacher taught it few days later. Maybe next time I should try to use cornflour to taste is there any diff then I will tell u if u need to buy Hoon kueh.
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nora
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Joined: 09 Dec 2004
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PostPosted: Sun Jun 19, 2005 10:09 pm    Post subject: Reply with quote

Mngzara

I baked this cake last Friday. The cake turned out well but not the kaya. It was stiff by the time I wanted to assemble the cake. I put the kaya to boil again and added some hot water to soften it. The sight of the kaya wasn't pretty but the taste of the "ugly" cake was nice.

Should I wait until the cake is cooled before I make the kaya? Is it advisable to use a cake ring to assemble the cake? How many layers should I have? How to get an evenly cut cake?

So sorry to have so many questions. I just want to try to make this again for my aunty's birthday. Embarassed


Last edited by nora on Mon Jun 20, 2005 9:15 pm; edited 1 time in total
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Gina
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PostPosted: Mon Jun 20, 2005 6:51 am    Post subject: Reply with quote

Nora

Agnes Chang Cakes baking VCD teaches you step by step on how to make this kaya cake. the VCD is available at Popular Bookstore.
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Jennifer
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PostPosted: Mon Jun 20, 2005 7:42 am    Post subject: Reply with quote

Nora,

Mngzara taught me to assemble the kaya and cake when the kaya is hot, that means ur cake have to be completely cooled then u boil ur kaya.
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nora
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PostPosted: Mon Jun 20, 2005 1:10 pm    Post subject: Reply with quote

Jennifer

Did you use a cake ring? How do you get an evenly cut cake? :roll:
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Jennifer
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PostPosted: Mon Jun 20, 2005 5:17 pm    Post subject: Reply with quote

Nora,

I use a layer cake cutter to cut the cake evenly. Manage to get a picture of it. I bot it at Phoon Huat.

http://www.kaiserbakeware.com/products/Layered-Cake-Cutter-plu660233.html

This is Mngzara's method of getting a smooth suface.
1)Use a cake tin, wash it put dun dry it, it should be wet with water droplets,
2)Pour some kaya into the cake tin, spread it evenly.
3)Then put in a layer of sponge cake, press down the cake a little in order for the cake to stick to the kaya
4)Then pour some kaya on top of the sponge cake, and spread it evenly.
5)Same as step 3
6)same as step 4
7)put the last layer of cake

Its up to individual how many layer u want to make ur cake.
Then chill the cake.
The rest is written in Mngzara recipe.
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nora
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PostPosted: Mon Jun 20, 2005 10:06 pm    Post subject: Reply with quote

Jennifer

Thanks for your advice. I'm more aware of what I should do the next time I bake this cake.

I'll make a trip down to Phoon Huat one of these days to take a look at the layered acke cutter and also a cake ring.

One last question: If I bake a cake using a 9" baking pan, should I use a 9" cake ring or a 10" ake ring?

So sorry for asking too many questions. Embarassed
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Jennifer
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PostPosted: Tue Jun 21, 2005 7:25 am    Post subject: Reply with quote

Nora,

Actually I should thank Mngzara for sharing her recipe and the technique in making the cake.

Sorry I can't answer ur question as I yet to make a 9" cake, the last time I made was a 20cm cake, I do not have a cake ring that time so I use make the 20cm cake tin to assemble the cake and i have to trim the cake smaller in order to get some kaya around the side of the tin. Will try to make it with a 9" cake tin next time.
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Minizza
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PostPosted: Mon Jul 04, 2005 7:16 am    Post subject: Reply with quote

[quote:2f0d99a529="Elle De F
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Elle De F
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PostPosted: Mon Jul 04, 2005 10:02 pm    Post subject: Reply with quote

Hey Fonia,

Thanks for the info, ah, so it is actually green bean powder. Saw one here which is called Mung bean powder, guess it should be the one then. The packing here is of no brand and in plastic bag, just written mung bean powder, so I had doubts. But now I know, Thanks again Fonia. Wink
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nora
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PostPosted: Mon Aug 01, 2005 7:34 pm    Post subject: Reply with quote



Mngzara & Jennifer

A very big THANK YOU for your advices and help. Wink

I managed to bake one last weekend. Looked very pretty & tasted nice too.

No more Bengawan Solo for me... woohoo!!! :twisted:
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Gina
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PostPosted: Mon Aug 01, 2005 8:16 pm    Post subject: Reply with quote

nora

can make the photo bigger?
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Gina

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nora
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PostPosted: Wed Aug 03, 2005 1:05 pm    Post subject: Reply with quote

Gina

I don't know how to enlarge it coz I use my handphone to take the photo. Embarassed

Can you help me? Wink
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Gina
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PostPosted: Wed Aug 03, 2005 1:17 pm    Post subject: Reply with quote

nora

ai ya like that..cannot already. the image in HP is good for MMS only. cannot really resize it bigger.

Feel injustice for you..having done such a pretty cake and the camera cannot take a bigger picture. island
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