This recipe is best with
Recipe Ingredient
- Pandan Cake Layer:
- 450g Anchor Unsalted Butter
- 150g Sugar
- 5g Salt
- 500g Eggs
- 20g Pandan Essence
- 200g Cereal Flakes
- 200g Malt Powder
- 125g All Purpose Flour
- Cheese Cake Layer:
- 500g Anchor Cream Cheese
- 200g Sugar
- 100g Eggs
- 20g All Purpose Flour
Instructions
- Prepare a steamer.
- Cream the Anchor unsalted butter, sugar, and salt together in a mixing bowl until light and fluffy.
- Add in the eggs and pandan essence one by one and mix well.
- Mix in the cereal flakes, malt powder and all-purpose flour into the egg mixture and mix well.
- Prepare a 9" square baking tin with a removable base, and pour half the pandan cake batter into the cake tin.
- Steam on high heat for 1 hr and 30 minutes.
- Set the half aside and start on the cheesecake batter.
- Cream the Anchor Cream Cheese and sugar until light and fluffy.
- Add in the eggs one by one, and mix well.
- Stir in the flour and mix well.
- Once the bottom layer of pandan cake is ready, remove it from the steamer and pour the cheesecake layer—steam for 1 hour.
- When the cheesecake layer is done, add the final layer of pandan cake and steam for another 1hr and 30 minutes.
- When the cake is done, set it aside to cool before unmoulding.
- Cut into small pieces and serve.
