kaya on a slice of Buco-Pandan Chiffon Cake
I was going to make a round
pandan chiffon layer cake with coconut milk-egg filling (kaya) but I and my Fil-grocer both ran out of pandan essence. I made a buco-pandan chiffon cake that I baked in a loaf pan, sliced the cake like bread, and smothered the slices with
kaya. I have read about kaya at Anton of Our Awesome Planet and Lori of Dessert Comes First blogs. I looked for it online but couldn't find anyone that sells it. Our Asian groceries also don't have many Malaysian or Singaporean stuff. Come to think of it, I have not seen any Malaysian or Singaporean in my area, not that I am an expert in recognizing them. What I'm saying is there are few Asians where I live. I have one Vietnamese and one Indian neighbors but not one Filipino or any other Asian. *I wonder where they're at* That could be a reason why there are very few Malaysian/Singaporean food products available here, or maybe I'm not looking hard enough.
homemade kaya
I made the kaya last night which I thought at first was a total waste of time. The mixture curdled regardless of cooking on very low heat and with constant stirring, the result is a yellowish ugly lump, not the caramel colored jam. I advise you NOT to follow the recipe on the link, it's meant for professional kaya makers or people who have the patience to stir it for maybe 5 hours in a double boiler. Anyway, I saved the curdled jam by blending it with a little pandan water. I caramelized 2 T of sugar until it's really brown, added that to the mixture and voila! kaya that's so smooth and caramel colored and so delicious. Now I understand the appeal of this jam, it is practically a spreadable leche flan (eggs, coconut milk, caramelized sugar). And it is the perfect spread to go with the buco-pandan slices. I also had it on toast this morning for breakfast, with a sunny side up egg to complete the Malaysian/Singaporean treat, so yummy and may be addicting. The next time I make kaya I will temper the eggs first. If successful I'll post the complete recipe.
I love the light mint green color and subtle flavor of this Buco-Pandan Chiffon Cake
Buco-Pandan Chiffon Loaf Cake
1 cup flour
¾ cup sugar
1½ teaspoon baking powder
4 egg yolks
1/3 cup pandan water*
¼ cup vegetable oil
¼ teaspoon buco-pandan essence
4 egg whites
¼ teaspoon cream of tartar
¼ teaspoon salt
- Sift dry ingredients in a medium bowl. Add the next 4 ingredients and mix very well, set aside.
- In a large clean bowl beat the egg whites, cream of tartar and salt until stiff but not dry. Mix ¼ of the egg whites into the flour mixture to lighten. Add the flour mixture into the rest of the egg whites and fold gently. Spoon into a bottom-lined 9 x 5 x 3-inch loaf pan. Smooth top. Tap gently on the counter to remove large air bubbles.
- Bake in a preheated 350°F oven for 45 minutes to 1 hour or until cake test done. Cool for 30 minutes before removing from pan.
*To make pandan water, blend 12 well washed and dried pandan leaves with 2 cups water. Strain using coffee filter on a sieve. Refrigerate until ready to use.
