Pandan Fudge Cake

Recipe by tunasushi
READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • For Cake
  • 1
    egg yolk
  • 100
  • 100
    g plain flour, sifted
  • 100
    g oil
  • 12
    teaspoon pandan spice essence
  • green food coloring
  • For Filling
  • 12
    liter water
  • 180
  • 50
  • 2
    teaspoons agar, powder
  • 150
    ml water
  • 80
    g green bean flour or 80 g mung bean flour
  • 2
    teaspoons pandan spice essence
  • 12
    teaspoon coconut essence
  • green food coloring
  • desiccated coconut
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DIRECTIONS

  • For Cake:
  • Preheat oven to 320 farenheit. Grease and line a 8inch cake tin.
  • With electric mixer on high, whisk eggs, yolk, sugar and pandan paste for about 15 minutes till tripled in volume and silky in texture.
  • Fold in sifted flour VERY VERY gently! After its incorporated, fold in oil. Make sure the oil has been mixed thoroughly, and that it hasn't sunk to the bottom.
  • Pour batter into cake tin very gently.
  • Bake for 35 minutes. Remove from oven, cool in tin for 15 minutes, and turn over onto a cake rack to cool thoroughly.
  • For Filling:
  • While cake is cooling, make filling.
  • Combine the 1/2 litre water, sugar, agar powder and butter in a pan. Bring to a rolling boil. Reduce heat to low.
  • Meanwhile, in another bowl, combine 150ml water, coconut milk, mung bean flour, pandan paste and coconut essence. Mix well and then add this mix into the heated mix on the stove top.
  • With a whisk, stir NON STOP until it thickens (make sure its well thickened or it wont set!). It should be a bit thicker than pastry cream. Remove from heat and cool for 5- 10 minutes but dont let it set!
  • Assembly:
  • Cut cake into 3 layers. Place one layer in a 9 INCH cake ring or 9 INCH springform pan (WITHOUT THE BASE!.
  • Top it with 1/2 of the filling, making sure the filling goes into the 1 inch space around the cake.
  • Continue stacking until all 3 cake layers are used. With the remaining 1/3 of the filling, pour it on the cake, letting it flow into the 1 inch space at the side. Refrigerate for 2 hours.
  • Lift cake ring slowly, and dust the whole cake with dessicated coconut.
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