Pandan Coconut Layer Cake

Instructions

1. Blend the pandan leaves with the 550 ml water until finely shredded, then squeeze through a fine cloth and measure out 30 ml of pandan juice for the sponge and 450 ml for the coconut layer.
2. Heat the oven to 325°F (160°C). Line only the base of the springform pan with parchment paper; do not grease the sides.
3. For the sponge, whisk the egg yolks with the 30 g caster sugar, then whisk in the 60 ml coconut milk, the neutral oil and the 30 ml pandan juice. Sift in the cake flour, baking powder and a pinch of salt and whisk until smooth.
4. Beat the egg whites with the cream of tartar until foamy, add the 70 g caster sugar gradually and beat to glossy, firm peaks, 4 to 5 minutes. Fold the meringue into the yolk batter in three additions until no streaks remain, pour into the pan and smooth the top.
5. Bake until golden, the top springs back and a skewer comes out clean, 35 to 40 minutes. Invert the pan onto a rack and cool completely, about 1 hour, then release the sponge and slice it horizontally into three even layers about 1/2 inch (1.3 cm) thick.
6. Wash and dry the springform, line its sides with a 3-inch (8 cm) tall acetate or parchment collar and set the bottom sponge layer in it, cut side up.
7. For the coconut layer, whisk the 450 ml pandan juice, the 450 ml coconut milk, the mung bean flour and the custard powder in a heavy saucepan until no lumps remain, straining if needed.
8. In a second pan, bring the 450 ml water, granulated sugar, 3 g salt and agar powder to a boil, stirring, and simmer until the agar is fully dissolved with no specks, 2 minutes.
9. Pour the hot agar syrup gradually into the pandan mixture, whisking, and cook over medium-low heat, stirring constantly, until it boils and thickens into a smooth, glossy custard, 6 to 8 minutes. Set the pan over a bowl of hot water so it stays pourable.
10. Pour half the hot custard over the sponge in the pan and let it set slightly, about 5 minutes. Lay the second sponge layer on top, press gently, pour over the remaining custard, wait 5 minutes and top with the last sponge layer, cut side down, pressing lightly.
11. Cool at room temperature for 30 minutes, then refrigerate until the custard is completely set, at least 4 hours or overnight.
12. Release the springform, peel away the collar and cut into 12 slices with a hot, wet knife, wiping it between cuts. Serve chilled.