(From left) Squeeze the blended pandan leaves through a muslin cloth or tea sock to filter out the juice.
PANDAN layer cake is a confectionery that merges the western tradition of cake baking with Asian kueh-making into a unique dish that combines the best of both worlds.
We often buy it from cake shops because we think it’s finicky and difficult to achieve.
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(From left) Squeeze the blended pandan leaves through a muslin cloth or tea sock to filter out the juice.
While whisking, bring the kueh batter to a boil, then simmer until it thickens and turns slightly translucent.
Assemble the confectionery in layers, alternating between cake and kueh.
Cut the cake down the middle into two halves, then slice it across its height to make four slices of cake.
This confectionery is a fusion of Western baked cake and Asian traditional kueh rolled into one. — Photos: YAP CHEE HONG/The Star
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