Bengawan Solo Pandan Kaya Cake Recipe

June 10, 2023 Post a Comment

Pandan Kaya Cake 15 Baker's Brew Studio Pte. Ltd. from www.bakersbrew.com

Introduction

Have you ever heard of the Bengawan Solo Pandan Kaya Cake? This is a popular dessert cake that originated in Singapore and Malaysia. It is a rich and creamy cake made with pandan and kaya, a coconut jam. It is often served during special occasions such as birthdays and weddings. The cake is soft and moist, yet it is not too sweet. It is the perfect way to end a meal or to enjoy as a snack.

This recipe is not only simple to make, but it is also a great way to show off your baking skills. It will take you around 1 hour to make this recipe, but the end result is worth it. This recipe will make about 10-12 slices of cake, enough to share with family and friends. So, let’s get baking!

Ingredients

For the cake batter, you will need:

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
6 egg whites
3/4 cup oil
1 1/2 cups sugar
2 tsp vanilla extract
1/2 cup pandan juice

For the pandan kaya filling, you will need:

2 cups coconut milk
1/2 cup kaya
1/2 cup pandan leaves, chopped

Instructions

Making the Cake Batter

Start by preheating your oven to 350°F (176°C). Grease a 9-inch round baking pan with oil and line the bottom with parchment paper. Set aside.

In a medium bowl, whisk together the all-purpose flour, baking powder and salt. Set aside.

In a separate large bowl, beat the egg whites until stiff peaks form. Slowly add in the oil, sugar and vanilla extract. Continue beating until everything is combined.

Add in the dry ingredients and pandan juice. Use a rubber spatula to fold everything together until just combined. Do not overmix.

Pour the batter into the prepared pan and bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean. Allow the cake to cool before adding the pandan kaya filling.

Making the Pandan Kaya Filling

In a medium saucepan, heat the coconut milk over medium heat. Once it starts to simmer, add in the kaya and pandan leaves. Stir everything together until the kaya has melted. Reduce the heat to low and let the mixture simmer for 10-15 minutes. The filling should be thick and creamy. Remove from heat and let cool.

Assembling the Cake

Once the cake and filling have cooled, it is time to assemble the cake. Slice the cake into two even layers. Place one layer on a cake stand or plate. Spread the pandan kaya filling over the top of the cake. Place the other layer of cake on top.

To finish the cake, spread a thin layer of the remaining pandan kaya filling over the top and sides of the cake. Decorate the top of the cake with fresh fruit or edible flowers. Refrigerate the cake for at least one hour before serving.

Nutrition

One slice of Bengawan Solo Pandan Kaya Cake contains approximately 225 calories, 10 grams of fat, 33 grams of carbohydrates and 4 grams of protein.

It is also a good source of fiber, vitamins and minerals. The pandan leaves are especially high in dietary fiber, vitamin C, magnesium and iron.

Although this cake is delicious, it is also high in sugar and fat. Therefore, it is best to enjoy it in moderation.

Conclusion

The Bengawan Solo Pandan Kaya Cake is a delicious and decadent dessert that is sure to impress. With its rich and creamy pandan and kaya filling, this cake is perfect for special occasions. Plus, it is surprisingly simple to make. So, why not give this recipe a try?