班兰风味千层蛋糕 Pandan Layer Cake

[海绵蛋糕材料] 海绵蛋糕混合粉250克、A蛋4粒、班兰汁65毫升、粟米油65毫升

[班兰层材料] 班兰汁730毫升（15片班兰叶与800毫升水放入Faber Blender内打成汁）、幼糖180克、遮哩粉2大匙、绿豆澄粉85克、椰浆400毫升、盐1/2小匙、班兰香精数滴

[装饰] 椰丝50克

[海绵蛋糕做法] 1.将Faber内锅均匀涂上牛油。
2.将海绵蛋糕混合粉、鸡蛋和班兰汁放入Faber搅拌机内，以高速搅拌至混匀发起，再加入粟米油，然后搅拌一会至均匀即确。
3.将打好的面糊全部倒入Faber锅内，选择至“蛋糕”功能烘烤45分钟（已设定）即可。
4.取出蛋糕放凉，然后横切成3片，备用。

[班兰千层蛋糕做法] 1.将绿豆澄粉与椰浆、盐和班兰香精一起混溶，筛入汤锅内。
2.在另一个汤锅内煮沸班兰汁、糖和遮哩粉至糖溶化。
3.将做法（1）和（2）混匀，煮沸并搅拌至浓稠，即成班兰面糊。
4.使用9″蛋糕模型或模圈，将其中一片蛋糕放入。
5.舀适量班兰面糊铺在蛋糕片上，再铺上另一层蛋糕片，重复此步骤至每一片蛋糕已铺上班兰面糊。
6.放置一旁待凉，然后放入冰箱冷藏至少4小时或过夜。
7.以椰丝装饰蛋糕边，即可享用。

[Ingredients for Sponge Cake] 250g Sponge cake mix, 4 A eggs, 65ml pandan juice, 65ml corn oil

[Ingredients for Pandan Custard] 730ml pandan juice(blend 15 pieces pandan leaves in Faber Blender with 800 water), 180g castor sugar, 2 tbsp instant jelly powder, 85g Hoen Kwe flour, 400l coconut milk, 1/2 tsb salt, a few drops pandan essence

[Decoration] Desiccated Coconut

[Method of Sponge Cake] 1.In the Faber non-stick rice bowl, grease butter.
2.Mix sponge cake mix, eggs and pandan juice inot mixer, using high heat to mix for until creamy, add in corn oil to mix for a while.
3.Pour the batter into the Faber rice cooker, select “cake”function to bake for 45 minutes.
4.Remove the cake and leave to cool. Slice the cake horizontally into 3 slices.

[Method of Pandan Layer Cake] 1.Dilute Hoen Kwe flour with coconut milk, salt and pandan essence. Sieve into Multi Cooker pot.
2.Boil pandan juice, sugar and instant jelly powder in another casserole till sugar dissolve.
3.Pour(1)hdr (2)together and continue to boil and keep on stirring till mixture thickening.
4.Use a 9” removable cake tin or adjustable ring to put 1 slice of cake into the cake tin.
5.Scopp some pandan custard to cover the cake and slices. Repeat the same way till the last layer is covered with pandan custard.
6.Leave aside to cool and set before chilling in the fridge for at least 4 hours, better fridge over-night before removing the cake tin.
7.Decorate the sides of cake with desiccated coconuts.