Mar 26, 2009

Kaya Butter Cake

I came home to bake this Kaya Cake after dinner. I just feel like baking something and decided on this, another recipe from Richard Goh's baking class. This cake was quite rich as a lot of butter and coconut cream were used. I did not do it well, the cake was a bit compact due overmixing and again I did not unmould properly which causes the top to peel off. The cake was not sweet enough even for me who don't really like sweet stuff. I think I should adjust the recipe by increasing the sugar by 30g and reduce the coconut by 50g. Too much butter and coconut cream make the cake very heavy and not fluffy. Maybe I will try it again some other time.

Kaya Butter Cake









Recipe adapted from Richard Goh Baking Class:Ingredients (A):
125g Thick coconut milk
2-3pcs Pandan leaves + few drops of green colour
(subsitute with 1 tsp pandan paste)

Ingredients (B):
5 Egg whites
50g Sugar
1/4 tsp Cream of tartar
5 Egg yolks

Ingredients (C):
200g Butter (Chilled)
50g Sugar
175g Plain flour (Top flour)
25g Milk powder (skimmed milk powder)
1 tsp Baking powder
Optional: a pinch of salt if uses unsalted butter

Method:
Preheat oven to 160 degrees C
Grease and line a 9 inches round tin with paper
1. Sieve the flour, milk powder & powder together. Set aside.
2. If using pandan leave, then you need to heat it with the coconut cream & coloring till just hot and let it cool. Remove the leaves when it's cooled.
3. Cream butter & sugar at medium until fluffy. (Kenwood Chef speed 3 - 15mins), add in coconut milk. Turn to slow speed, add in flour till incorporated.
4. Whisk egg whites, sugar & cream of tartar untill stiff. Turn to slow speed and add in egg yolks, whisk for 1-2 mins to mix well.
5. Fold meringue into the butter mixture and mix well.
6. Pour batter into baking tin and bake for 40-45mins.

5 comments:

  1. AnonymousMarch 27, 2009 at 7:50 PM

    Hi Wen

    This is a beautiful cake. My friend always recommended me to Richard Goh's class. She kept singing good praises about him. I believe he must be good. Will try to find time to attend his workshop.

    Cheers
    Olivia

    ReplyDelete
  2. devanMarch 31, 2009 at 4:56 PM

    Hi,

    Does this cake have the "kaya" taste cause i dont see any "kaya" being used.

    rgds

    ReplyDelete
  3. WenMarch 31, 2009 at 8:54 PM

    Hi devan,

    I think it's named kaya cake because quite a lot of eggs, coconut milk and pandan leaves are used. All these are the basic ingredients of kaya. The cake has a mild kaya taste as quite a lot of eggs used and is rather heavy. Please increas the sugar if u are interested in baking.

    ReplyDelete
  4. wensdelightJuly 19, 2011 at 8:17 AM

    Hi Evelyn,

    I' m not very sure... but i think for me if i don't wish to put so much coconut milk i would substitute with some evaporated milk and not increase the sugar. Happy baking!

    ReplyDelete
  5. evelynJuly 19, 2011 at 8:17 AM

    Hi Wendy,

    Would like to try this recipe, just to comfirm  - :
    Increasing the sugar by 30g and reduce the coconut by 50g. = Which mean
    125g Thick coconut milk - 50 =  75g
    50g Sugar + 30 = 80g
    Is it do it this way? Thanks in advance..

    Rgds  
     

    ReplyDelete