Pandan Layer Cake Recipe 斑斓分层蛋糕，斑斓咖椰果冻蛋糕食谱|Pandan Kaya Jelly Cake

#斑斓分层蛋糕 #斑斓千层蛋糕 #斑斓咖椰果冻蛋糕 #斑斓燕菜蛋糕
#班兰
#PandanLayerCake #PandanKayaJellyCake #PandanAgarAgarCake #Pandan

♦ 椰奶斑斓戚风蛋糕食谱Coconut Milk Pandan Chiffon Cake Recipe: https://youtu.be/znoyJ7AYcOE
♦ Pandan Recipe斑斓食谱： https://youtube.com/playlist?list=PL-z50Pxpx9Q1gdM5iVcNJai5VCtcL6Khi 　
♦ Facebook Page: https://www.facebook.com/iwen777
♦ Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven https://c.lazada.com.my/t/c.Y5Zedw?url=https%3A%2F%2Fwww.lazada.com.my%2Fproducts%2Fdelivery-by-seller-only-klang-valley-electrolux-built-in-oven-eob3434box-eob3434-72l-built-in-plussteam-oven-i571584136-s1142652149.html&

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
　
做了小时常吃的斑斓咖椰果冻蛋糕。这食谱才用椰奶斑斓戚风蛋糕为体，中间穿插了斑斓咖椰果冻。清新自然颜色，一点色素都没有哦，蛋糕绿色全取自纯天然斑斓叶~ 蛋糕被果冻包围保持非常蓬松有弹性~QQ湿润口感，好香。果冻按时做得到位，切开来层次分明，表面光滑像镜面，垂直顺滑蛋糕边，加上简约椰丝斑斓果冻花布置，整齐。香斑斓口味，清新甜而不腻。
注意：
=斑斓叶分量不能过多，也不要用老叶哦，用嫩斑斓叶才不苦涩。
=煮斑斓果冻不能太大火也会导致苦涩味哦。
=可以用鲜椰奶，更新鲜

收藏方式：做好收普通冰箱冷藏2-3天内吃完，冷冻可以收较久，吃前放回普通冰箱隔夜解冻。

Made Pandan Layer Cake/Pandan Kaya Jelly Cake that I often eat since childhood. This recipe uses coconut milk pandan chiffon cake as the base, interspersed with pandan kaya jelly. Fresh and natural color, no food coloring at all, the green color of the cake is all taken from pure natural pandan leaves~ The cake is surrounded by jelly, which keep it very fluffy and elastic~QQ has a moist taste and good fragrance. The jelly is added on right time, can see distinct layers when cut open, the surface is smooth like mirror glaze, the sides of the cake are smooth vertically, plus the simple grated coconut and pandan jelly flower arrangement, neat. The fragrant taste, refreshing and sweet but not greasy.

Note:
=Pandan leaves can't be too much, and don't use old leaves. Use young pandan leaves to avoid bitterness.
=Pandan jelly can't be cooked too hot, or else will also cause bitterness.
=can use fresh santan coconut milk, even fresher

Storage Method: Chill in the normal fridge eat within 2-3 days, and freeze it to store longer. Before eating, place it in normal fridge to thaw overnight.

♦食谱=7’英寸圆蛋糕模=
一个6英寸椰奶斑斓戚风蛋糕（食谱影片链接在上方）

=斑斓咖椰果冻=
570克斑斓汁 （50克 嫩斑斓叶+580克水）
120克 印尼绿豆粉（白色）
26克 玉米淀粉
570克 椰奶
225克 细砂糖
5克 盐
10克 燕菜粉
5克 速溶果冻粉
570克 水

(蛋糕室温冷却1.5小时，普通冰箱隔夜冷却)

=布置=
26克 鲜椰丝
小搓 盐

♦Recipe =7’inch Round Cake Tin=
One 6-inch Coconut Milk Pandan Chiffon Cake (video recipe link above)

=Pandan Kaya Jelly=
570g Pandan Juice (50g Young Pandan Leaves + 580g water)
120g Hoen Kwe Flour/Indonesian mung bean flour (white)
26g Cornstarch
570g Coconut Milk
225g Caster Sugar
5g Salt
10g Agar-agar Powder
5g Instant Jelly Powder
570g Water

(Cool cake at room temperature for 1.5 hours, and chill in normal fridge overnight)

=Decoration=
26g Fresh Grated Coconut
Tiny Pinch of Salt

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love

Видео Pandan Layer Cake Recipe 斑斓分层蛋糕，斑斓咖椰果冻蛋糕食谱|Pandan Kaya Jelly Cake канала iwen baking