BANGKOK KAYA CAKE

This is amazing !!! look at this equation :-

Coffee Jelly + Custard Pudding + Sponge Cake = Bangkok Kaya Cake

Why Bangkok ?? - I don't know

Where is the Kaya ?? - I'm still searching.

In fact no one can provide me with the answer. However this was a popular dessert in the 70"s and is scrumptious. A 3-1 things, jelly, pudding and cake. This cake is a reminiscent of the Nyonya Pandan Kaya Cake. Try this you sure love this cake.

Bangkok Kaya Cake

source: PATYSKITCHEN

Sponge Cake Layer

5 eggs large and cold / 5 biji telur yang besar dan sejuk (saya guna telur dari fridge)

125 g caster sugar / 125 g gula halus

85 g plain flour / 85 g tepung gandum

40 g corn flour / 40 g tepung jagung

1 1/2 tsp baking powder / 1 1/2 sdt baking powder

20 g ovelette / 20 g ovelette

3 tbsp cold water / 3 sdb air sejuk

100 ml melted butter / 100 ml mentega cair

1 tsp vanilla essence / 1 sdt esen vanilla

To make the sponge cake, line and lightly grease a 9 x 9 baking tin. Preheat oven to 190 ºC. / Panaskan ketuhar pada 190 C. Alas kertas minyak dan sapu mentega pada acuan.
Whisk all ingredients except melted butter until thick and fluffy. Mix in melted butter and colouring. Pour batter into prepared tin. / Satukan semua kecuali mentega cair dan pukul sehingga kental dan gebu.


Bake in preheated oven till golden brown and cooked. Leave cake in the tin to cool slightly before turning out onto a wire rack to cool completely. Wash tin for later use. / Bakar sehingga masak, keluarkan dan sejukkan.


For Coffee jelly Layer
1 packet jelly powder (10 g) / 1 packet agar-agar
1/2 cup sugar / 1/2 cawan gula
5 cups water / 5 cawan air
1 tsp coffee emulco / 1 sdt  kopi emulco
1 tsp instant coffee / 1 sdt serbuk kopi instant (I used nescafe)


Combine all the ingredients together and bring to a boil until the sugar and agar-agar are completely dissolved. Pour mixture into the baking tin and set aside./ Campurkan semua bahandan masak atas api sehingga agar-agar dan gula hancur. Masukkan kedalam acuan 9 x 9 dan sejukkan


Kaya/Custard Layer
550 ml thin coconut milk / 550 ml santan cair
150 ml thick coconut milk / 150 ml santan pekat
150 g sugar / 150 gula
1 1/2 tbsp agar-agar powder / 1 1/2 sdb serbuk agar-agar
50 g hong kue flour / 50 g tepung hong kue
80 ml UHT milk / 80 ml susu UHT

To make the kaya layer, mix the ingredients together in a saucepan and bring to a low boil until mixture thickens. / Satukan semua bahan dan masak diatas api kecil sehingga adunan pekat.

To assemble cake

Pour custard  over the semi-set coffee layer.  / Curahkan adunan custard ke atas agar-agr yang separuh keras.

Top up with the cooled sponge layer. / Letakkan kek spon di atas dan perlahan-lahan tekankan kek

Press down the cake slightly. Chill before cutting into neat slices to serve./ Sejukkan sebelum dipotong

Resipi ini cukup unik...nama glamournya Bangkok Kaya Cake....di mana datangnya Bangkok, jangan tanya saya...dimana kayanya...sehingga hari ini saya masih tercari-cari..tetapi kek ini memang popular sekitar tahun 70's. Sekali pandang macam Kek Custard Lapis Pandan tetapi kenapa dipanggil Bankok Kaya Cake masih menjadi tanda tanya. Kek ini merangkumi 3 jenis dalam 1, 3-1 kek.

Agar-agar Kopi + Pudding Custard + Kek Span = Bangkok Kaya Cake.

Itulah dia istimewanya kek ini. Sekali 3 jenis dalam 1 resipi untuk menunaikan keinginan selera. Mudah membuatnya dan boleh jugalah kalau malas nak ising kek, jadikanya sebagai kek hari  jadi.

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