Homemade Pandan Kaya Jam & Pandan Chiffon Cake

Homemade Pandan Kaya Jam & Pandan Chiffon Cake


Homemade Pandan Kaya Jam make 3 cups

  • 400ml coconut milk
  • 400ml whole eggs (around 8 pcs)
  • 330g caster sugar ( i used 250g only but still sweet for me )
  • About 10 pandan leaves

Homemade Pandan Chiffon Cake

  • Cake batter
  • 5 egg yolk
  • 20gm sugar
  • 30ml virgin coconut oil
  • 55ml coconut milk
  • 90gm cake flour (shifted)
  • 1tsp baking powder (shifted)
  • 20ml concentrate pandan juice -Beat yolk and sugar till pale colour, add in the rest ingredients, Mix. Meringue
  • 5 egg White
  • 60gm Sugar
  • 5ml lemon juice


  1. For Pandan Kaya Jam.
  2. Cut pandan leaves into small pieces. Blend pandan leaves with 200ml of coconut milk and squeeze through a fine strainer. Mix with the balance 200ml of coconut milk.
  3. Beat eggs and sugar lightly till sugar dissolved. Add into bread machine pan together with the pandan coconut milk. Select “Jam” function.
  4. Once done, let jam cool in bread pan for a while before transferring to a blender to blend till smooth (a few pulses with do, depends on how fine you want it to be).
  5. Store in sterilized glass jars and keep in fridge after completely cool down. The pandan kaya can last for 3-4 weeks.
  6. For Pandan Chiffon Cake.
  7. Beat egg white with little sugar & lemon juice, then gradually add in sugar little by little while beat in high speed till soft speak. **Preheat 170c
  8. FOLD in the meringue to the cake batter.
  9. Pour the batter to Chiffon mold then shake and knock on the table to settle the bubbles
  10. Bake in 170c for 50min
  11. Turn the mold up side down to cool down for 20min (to avoid the cake sink)

Homemade Pandan Kaya Jam & Pandan Chiffon Cake Recipe.