Pandan layer Cake

 Ingredients 蛋糕材料:

4 egg yolks (粒蛋黄) 10g caster sugar (幼糖) 80g corn oil (粟米油) 80ml pandan juice (班兰汁) 120g plain flour (面粉) 1/2 tsp baking powder (小匙发粉) 4 egg whites (粒蛋白) 1/8 tsp cream of tartar (小匙塔塔粉） 30g caster sugar (幼糖) less sweet Filling 班兰咖椰材料: 500ml coconut milk (浓椰浆) 1 pack of hoen kwe flour (85g) (包白色印尼綠豆粉(85g))/ corn flour 1/2 tsp salt (小匙盐) 40g caster sugar (幼糖) less sweet 4 tsp agar - agar powder (小匙燕菜粉) 4 tsp instant jelly powder (小匙即溶遮哩粉) 600ml pandan juice (班兰汁)

Instructions:

1. Slice up 8 pieces of Pandan leaves, then add 250ml of water and blend them
2. Next, filter the juice and add some water until it reaches 680ml
3. In a separate bowl, add in the egg yolks, caster sugar, blended pandan juice and mix them well
4. Then, add in corn oil, plain flour, and baking powder until it has a thick consistency
5. Separately, beat 4 egg whites until they become foamy then add in cream of tartar and caster sugar and whisk to soft peaks
6. Add in the end product of Step 3 into the egg whites mixture and mix well
7. Transfer them into a baking tray and bake at 40 degrees for 50 minutes and 160 degrees for 10 minutes
8. Cut the Pandan Cake into 2-4 layers.
9. In a measuring cup, add in coconut milk and mung bean flour and stir them well before adding salt
10. Separately, in a pot, add in caster sugar, instant jelly powder, agar-agar powder, and the remaining pandan juice (600ml)
11. Then, add in portion by portion of the coconut milk mixture into the pandan juice mixture and mix them well  (it should have a thick consistency)
12. Putting It Together: Spread the pandan filling evenly at the bottom of an 8-inch baking tray and stack a layer of pandan cake
13. Repeat (Step 1) for all 4 layers of the pandan cake(end with pandan filling as a topping) and coat evenly round the cake as well
14. Refrigerate it until solid.