Pandan Kaya Cake


This cake mainly adapted from Jeannie Tay and Kitchen Tigress,  yields a very soft fragrant custard. It’s not a firm jelly texture, I like it a lot.


My adaptation is to  use some of the coconut milk to extract the Pandan, and got a vibrant colour, so I decided there was no need to add artificial colour in the end.

Some of my mistakes – I poured the first layer too quickly, got a very thick layer, as you can see. My cake layers are also rather uneven.



Below recipe is for the Kaya custard, prepare the cake ahead using recipe from here. Bake the exact recipe in a 8″ round tin at 160 deg C for 45 min and slice into 2 layers after it has cooled completely. Slice away the brown top layer if that bothers you.



  • 350g of pandan coconut mixture (from 12 blades of leaves, blended with 80g of water, and 270g coconut milk. See steps below.)
  • 80g of mung bean or Hun Kwee powder as shown (green coloured ones are also available)


  • 660g water
  • 1.5 tsp agar agar powder
  • 55g butter
  • 125g sugar
  • 1/4 tsp salt
  • Some dessicated coconut and cream or chocolate ganache for deco


1. Blend 80g water and Pandan leaves into a paste. Mix in about half the coconut milk into paste and stir with whisk or fork till evenly mixed.

2. Squeeze pandan paste with hands over a sieve, placed over a bowl to extract the Pandan mixture. Finally add in rest of coconut and mix. Measure out a total of 350g pandan coconut mixture.

(If you find using leaves too troublesome, then add 80g water to 270g of coconut milk. Add 1 tsp of green pandan extract/ paste and few drops of yellow colouring.)


3. To this pandan coconut mixture, add the mung bean powder and stir to dissolve. Set this bowl aside.


4. In a heavy pot, add water, sugar, butter, salt and agar agar and set aside for 20 min, so agar agar can dissolve better. Then, heat with gentle flames till agar agar has dissolved. Do not allow to boil for long.

5. This is a crucial step, the agar agar must dissolve completely. I use a spoon to scoop out the mixture to check many times with my fingers. There were often particles of agar agar still not dissolved that cannot be easily seen with the eye. If not fully dissolved, the custard witll not set and the whole cake will fail.


6. Take pot off the stove. Add in Pandan mixture. Stir to combine.


7. Return to stove on low heat, stir constantly with handwhisk till the mixture thickens which is just a few minutes. It should be able to coat the spatula and sides of the pot. Let it cool for a few minutes, but check that texture is still liquidy and able to flow.


8. Take a clean 8″ cake tin. Rinse with water and shake off excess.


9. Put cake tin on an ice pack. Pour in 1/3 of Pandan kaya, follow by placing cake layer. Press gently with fingers to prevent cake from floating and wait about 30 sec.


10.Pour in another 1/3 Pandan kaya and repeat above step. Remember to press cake layer gently for 30 seconds to prevent floating. Pour in rest of Pandan kaya.


10. Allow the cake to cool, then fridge over night in chiller.

11. The next morning, overturn the cake onto a cake board. I placed a metal plate of hot water on top of cake tin and the cake took some time to finally slide out. You can also wrap the sides with a hot towel. On another attempt, the cake already separated as below and slid out on its own.



12. Decorate as you like.




4 Comments Add yours

  1. Annie Tan says:


    Liked by 1 person

  2. Rachel says:

    If I’m using a 6.5″ round tin, how much should I reduce the quantities?


    1. oladybakes says:

      Usually, i just divide the area (pi x radius x radius) of the 2 tins. Then use the number to multiply all ingredients.


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