Vegan Cranberry & Raisins Dinner Rolls

Made this batch for my vegan brother and sisters in KL. Gotta freeze it and bring over next weekend. 

Recipe adapted from a book 周老師的美食教室-天然手作面包 listed under 'Food Literature' Album.

This book specialize in recipes on taiwanese soft or sweet bread. And it also comes with a tutorial DVD. I have modified the ingredients to vegan ones and still produce a relatively soft fluffy bread.

Ingredients:-

~ 200g Non dairy soy milk

~ 1 Tbsp Apple Cider Vinegar

~ 5g Instant dry yeast

~ 330g High Protein Flour

~ 70g Low Protein Flour

~ 40g Soft Brown Sugar

~ 40g Castor Sugar

~ 4g Salt

~ 10g Organic Flaxseeds

~ 15g of dried cranberries

~ 15g of golden raisins

~ 20g of corn oil

~ 20g of non dairy margarine / butter

• In a mixer fitted with a dough hook, combine flour, instant yeast, sugar and corn oil into a mixing bowl.

• Gradually add in lukewarm soy milk to form into a slightly sticky soft dough. Add in apple cider vinegar, salt and continue to knead until smooth and elastic (about 10 minutes). I prefer to use vinegar and reduce usage of yeast as I don't really fancy the yeasty smell or after taste of the bread.

• Add in non dairy margarine / butter and continue to knead until fully incorporated.  Lastly, add in organic seeds, cranberries and raisins and continue kneading until the dough is smooth and shiny. It should be able to stretched to form a thin membrane before it breaks.

• Remove dough from the mixer and place it in a greased stainless steel bowl. Cover with a cling film and leave in a warm place until the dough doubled in size. [To test if the dough has risen properly, dip a finger into bread flour and poke into the centre of the dough. When you pull your finger out, the hole should remain. If the dough springs back, then it should be proved further.]

• Punch down the dough to knock the air out. Rest for 10 min

• Divide and cut the dough into 8 portions and roll into smaller balls. 

• Place the buns onto a greased baking tray. Sprinkle a thin layer of water over the buns and leave them to proof (i kept mine in the oven)  until the buns nearly doubled in sizes.

• Preheat oven to 170C degrees for 10 mins.

• Lightly brush the top of the buns with non dairy soya milk.

• Bake the buns at 170C degrees (lower / 2nd lowest rack) or 160C degrees (middle rack) of the oven for 12 mins. Reduce the heat by another 10C degrees and continue baking for another 5-8 mins until golden brown. 

• Remove from oven and immediately brush a thin layer of olive oil over the top of the buns. This process helps to retain the moisture of the bread and keeping it soft.

• You may store the unfinished buns in the freezer for later consumption.

Tri Colour Ogura Cupcake 三色相思蛋糕

三色相思蛋糕

Tri Colour Ogura Cupcake 

Last week I came across this recipe from Sze Min's Blog which pique my interest so I went about trying it out the following day.

The process preparation process is almost similar to that of making chiffon cake. The cake turned out with the same texture and fluffiness of chiffon, or maybe finer I reckon. It is a relatively easy to make cake and I have adapted it to cupcakes version to lessen the baking time. Generally I prefer to bake the cake with smaller muffin / cupcake moulds since I don't fancy doing the preparation and lining of the typical cake mould. The added plus point of making it into cupcake version helps to save baking time and the trouble of slicing the cake later (lazy me!). 

Ingredients (A)

50g Corn Oil

1/8 tsp Salt

60g Milk

5 Grade A Egg Yolks

1 Grade A Egg

70g Cake Flour

• Pour 2-1/2 cups water into baking tray and place baking rack on / over the tray and preheat oven at 160C degrees.

• Combine corn oil, milk, salt, egg yolks and egg into a mixing bowl and beat until frothy.

• Sift in cake flour and mix well. Set aside.

Ingredients (B)

5 Egg Whites (Grade A)

70g Castor Sugar

1 tsp Lemon Juice 

• Using a handheld or stand mixer, beat the egg whites, lemon juice and castor sugar until soft peak is formed. 

• Fold in half of meringue (B) mixture into the egg yolk mixture (A) until well mixed. Fold in the balance of the egg white meringue (B) into the mixture until fully blended.

Ingredients (C)

1 Tbsp Espresso / Any instant coffee powder (Mix with 1-2 Tbsp hot water and set aside)

1-2 Drops of Pandan Extract (I use the store bought ones with rich color)

• Divide the cake batter into 3 equal portions. 1st portion to be left as it is. 2nd portion to be mixed with Pandan extract and the last portion to be mixed with 10ml of the coffee mixture.

• Pour the batter alternately by different color into the cupcake mould. Place the mould directly onto of the baking rack.

• Steam bake at 160C degrees for 25 mins (depending on the size of the cupcake mould).

• Invert the cupcake after baking and let cool before serving. 

Steam Chocolate Cake ......my sweet indulgence

I love chocolates! But.....not chocolate flavored food nor desserts. Hence, I hardly incorporate chocolate into my baking and seldom would I opt to bake anything chocolaty. My only interest is to pop the chocolate into my mouth to savor the rich, creamy and melting sensation, plus the sweet aromatic after taste, which I don't get from cakes or pastries. The closest I recall doing was to scoop spoonfuls of milo powder and consume it directly.


After living in Jakarta for some time, I have confirmed through observation that the most widely preferred flavored cakes or dessert are either chocolate or cheese based. Should you want to buy or make a cake for someone here, I strongly suggest to consider chocolate or cheese cake since it will be well accepted.

Today I found a huge block of cooking chocolate while rummaging through my baking supplies. Seeing the product expiry looming near, I decided to use it for baking a cake.  To my surprise, the steam cake turns out moist and fluffy, unlike most of the chocolate cakes I baked

Steam Chocolate Cake

Ingredients (A)
180g butter
120g Castor sugar
200g Evaporated milk
1/2 tsp vanilla extract
1 tbsp Grand Marnier Cognac (optional)

Ingredients (B)
2 Eggs, Slightly Beaten

Ingredients (C)
100g Cake Flour
50g Cocoa Powder
1 tsp Baking Powder
1/2 tsp baking soda


Directions 

• Heat up steamer. Lined a 7 inch round baking pan with baking paper.

• Combine (A) in a saucepan and cook over low heat until sugar is dissolved and butter melted.  Remove saucepan from stove and set aside to cool.

• With a hand whisk, add (B) into the above mixture and mix well.

•  Sift (C) into a mixing bowl, pour the (A) & (B) mixture over the flour and stir until combined. (Note : The batter should be runny)

• Pour the batter into the baking pan. Lightly cover the top with aluminum foil. Transfer the pan into the steamer and set over medium heat for 45 mins.

• Cool the cake completely before turning out

For the Glaze / Finishing

221g cooking chocolate

143g butter, coarsely chopped

1-1/4 tsp corn syrup

40g white cooking chocolate (for marbling)

Directions :  

• Double boil the chocolate, butter and corn syrup in a  heatproof bowl until almost melted. Remove the glaze from the heat and set aside to allow to melt completely. Stir once or twice until smooth. Leave aside to cool until it reached spreadable consistency.

• Transfer 1/4 of the above glaze to another bowl. Use an icing spatula to spread the glaze over the cake. Crumb coat a thin layer over the cake. Refrigerate the crumb coated cake for 5-8 mins.

• In another heat proof bowl, heat the white chocolate over double boiler. Stir until smooth. Remove from heat and set aside for later use.

• Reheat the remaining cooking chocolate from earlier until 32 degrees C. Pour / Sieve the warm chocolate through a fine strainer.

• Place the cake on a turntable ( I opted direct method to save time). Pour all the glaze over the cake. Work quickly while turning the turntable and using several strokes, spread the glaze over the cake so that it runs down the sides.

• Drizzle the white chocolate over the top of the cake. Drag through the glaze with a  toothpick or fine art brush to create patterns / designs. I didn't do well on this part as the chocolate glaze dried up to soon before I could complete the pattern.

• Allow the glaze of the cake to set at room temperature. Store at room temperature.                

Dragon Fruit Cream Cheese Bread

Perhaps you might wonder why am I still into baking food I couldn't eat right?  Well,  I guess its probably because a big part of me is still attach to reminisce the taste of it.  The other reason could be due to the availability of getting vegan ingredients here in Jakarta. It is hard enough to find vegan food here, and so far those I managed to locate are either far away in traffic congested areas. I searched throughout the internet for vegetarian restaurants in Jakarta and upon arriving the place, it would either be a disappointed "Shut Down / No longer in business" sign, or, if lucky we landed up in a vegetarian indian restaurant (more like a shabby kopitiam style). There is another vegetarian restaurant chain by the name Dharma kitchen found in many parts of Jakarta with relatively good selection of fusion style vegetarian food. The set back is not all their outlets are restaurants. In Senayan City (the equivalent of Pavilion in KL) they only have a tiny stall on the food court level. Imagine when one go shopping in such premium shopping place, its only natural for my husband to want to enjoy better eating experience being served by waiters rather than having to carry our own tray to queue up to buy 什菜齋饭 from their display of limited choices of precooked vegetarian food. May be not I guess. Recently we located another vegetarian restaurant which we agreed to be fairly decent among those we visited. The food are healthier with minimum oil fried and processed mock meat. The setting is like selling canteen food in a old style kopitiam, no frills, no extras.

Ah yes, the last vegetarian restaurant we visited is by far the most cozy one with ambience  of a decorated Mcdonald's outlet. The main food menu is centered around indian pancakes of various types ranging from roti canai, tossei, friend rice, sizzling fried noodles, vegan burgers, pasta etc. For some food, you have an option to omit garlic, onion, milk, eggs etc etc.  Our verdict, good roti but pricey for 2 piece costing from USD 5-8 (excl tax). Still, I must say its cosy and has the most diners, compared to the numerous we tried. At times, it would only be me and hubby (excluding staff) occupying the entire restaurant.

Now.. back to baking talk.  

From one of my posting last month on Dragon Fruit Chiffon cake? Yup, I have had some leftovers from that batch and instead of making cakes again, I opted to use it on creating bread.

I made these batch of bread with the '汤种' Scalded method.

Dragon Fruit Cream Cheese Bread 

( Recipe enough for 15 - 18 nos of 50g buns)

(A) 汤种 Scalded Dough / Water Roux

• Mix flour and water in a saucepan and stir well with a whisk. Heat up the mixture in the saucepan gradually until temperature reaches 65 C , stirring all the time. Remove the mixture from heat and continue stirring until water roux thicken. Stirring lines should be visible in the water roux.

• Cover the mixture with a layer of cling wrap until it cools down. Store the dough mixture into the fridge for at least overnight. The leftover dough mixture could be kept in the fridge for several days.

(B) Custard / Cream Cheese Fillings
300g Cream Cheese (softened at room temperature) 
90g Castor Sugar
2 regular eggs (lightly beaten , 50g each)
45g Low Protein Flour
30g Butter
240g UHT Strawberry Flavor Fresh Milk

• Combine cream cheese and castor sugar thoroughly with a whisk. 
• Gradually mix in the beaten eggs over few additions.
• Mix in the low protein flour and follow by the milk until combined.
• Transfer the mixture onto a heat proof pan and cook until the mixture thicken. Keep stirring to prevent the mixture from getting burned. Once the mixture start to thicken (not runny) and leave a trail while stirring, remove from heat.
• Stir in the butter until combine. Cover the custard / cream cheese filling with cling wrap and store it in the fridge until it is ready for use later.

(B) Bread

336g High Protein Flour
96g Low Protein Flour
32g Milk Powder
48g Castor Sugar
1 tsp salt
8g Instant Yeast
1 tbsp Apple Cider Vinegar
1 Large Egg (slightly beaten Grade A about 60-70g)
80 Water
50g Dragon Fruit (diced)
100g 汤种 Scalded Dough
40g Unsalted Butter 

Directions: 

• In a mixing bowl, combine flour, milk powder, sugar, yeast, vinegar, egg, water and dragon fruit. Mix  with a dough hook until the dough gathers to form a ball.

• Add Water Roux / Scaled Dough and continue mixing until dough gathers together. 

• Add butter and continue kneading for 15-20 mins on medium speed until the dough no longer stick onto the wall of the mixing bowl, or, when performing the window pane test, the stretch dough forms a thin pane without breaking.

• Gather the dough and roll it into a ball and let it proof in a lightly oiled bowl. Cover the bowl with a damp cloth and leave for 60mins or until doubled in size  at room temperature.

• Remove the dough from bowl and punch down the air. Divide the dough into 50g - 60g portions (up to you). Roll each portion into a small ball, cover and let it proof for 10mins. 

• Flatten each dough and scoop about 25-35g of cream cheese filling and seal the dough to form a round bun.
• Place the buns on a lined baking pan and place another baking sheet and another layer of baking pan directly over it. Proof the dough for 40mins.

• Bake the buns / bread together with baking sheet and pan on top at 170C (Lower tray of the oven) for 20mins or 160C (middle and upper tray of oven) for 15-18 mins. Cool down.

Usually I would store half of the newly bake batch of bread in the freezer while the other half of the bakes for immediate consumption. This is to stop the aging of the dough / bread. The frozen breads can be taken out from the freezer and leave to thaw overnight. Once the bread has thawed or softened, you may toast it or lightly bake it for 5 mins at 120-150C. The bread will still taste as good as a freshly bake one.

Enjoy!

酥碎水蜜桃芝士蛋糕 Crumble Peach Cheesecake....... My distant love

I started baking several years ago with only a couple of baking books as my baking bible. Today I have collected more than 40 books on bread, cakes, pastries, cook books bought through various places and some from a dear old buddy friend Junie from Singapore who went around places to get me the requested books. All thanks to this old time buddy of mine whom I got acquainted while working in Singapore more than 20 decades ago. Although she is a proclaimed non supporter of sweet food nor cakes, cheesecake is something she couldn't add to her 'Dislike' list.

Cheesecake, for some people, is an acquired taste food. You either love or hate it.  I grew up in a pretty traditional environment and my exposure to cakes were mainly birthday sponge cakes dressed with thick layers of cream, chiffon cakes, 发糕, 马来糕, roulette cakes. During then, the most 'happening' cake was Black Forest cake.  Ever since I had my first bite of what cheesecake was like, I never stopped eating them whenever I patronize places or eateries which also serves such wonder. After converting to a full vegan, my love for the taste of cheesecake has slowly ebbed away like a distant memory. Even so, I still got to brace myself to avoid reliving back the old memories whenever I had to bake one. It's one of the very few type of cakes which would ever get neglected when I made one. So far, no one has turned down when I offer them cheesecake.

Yesterday while going through my book shelf, I randomly leaf through some of my older cake book collections and this cake recipe caught my attention. Mainly because I still have a new 500g block of cream cheese bought from my last trip back from KL and with Chinese New Year holiday looming around the corner, I decided to make good use of this cream cheese and turn it into another photography project for my new blog.

Unlike most cheesecake recipe, this recipe called for the making and baking it own biscuit base layer instead of crushing store bought ones. Doing everything from scratch allow you to create your preferred flavor / taste biscuits. Eg. You may add cinnamons, ginger, lemon, chocolate, green tea etc etc while doing your own biscuit layer.

Be prepared to slough an hour or two doing the preparation works. Lots of washing up of measuring cups, equipments to do after that. And when the cake came out well, then you will realize all the hard work paid off.  Go ahead and try it and you will know what I meant.


酥碎水蜜桃互芝士蛋糕
Crumble Peach Cheesecake
(Recipe adapted from Alex Goh's 'In Love With Cakes'

Ingredients 

Biscuit Base (A)
200g Plain Flour
138g Butter (softened, I used salted due to preference)
50g Light Brown Sugar

Cheese Filling (B)
500g Cream Cheese (softened)
100g Icing Sugar (sifted)
20g Corn Flour

(C)
3 Grade B Eggs ( I used Grade A weighing between 65-70g each)
100g Top Whipping Cream 
1 Tbsp Lemon Juice ( I replaced with 1 tsp  Vanilla extract & 1 tbsp orange juice)

(D)
1  Can of canned Peach (drain and cut quartered) 

Crumble Topping (E)
120g Plain Flour
60g Walnut (chopped)
60g Almond (chopped)
78g Butter (softened, I used salted ones)
60g Castor Sugar

Method

Cut out 2 pieces of 9" x 17" aluminum paper and line the sides of the 9" Square baking pan by overlapping each other horizontally and vertically.  This is applicable if you do not own or do not wish to bake using the springform type of baking pan, the extra lengths from the sides will allow easier removal of the cake later on.

Biscuit Base : Preheat oven to 180C. Mix (A) into a smooth dough and press it onto the 9"    baking pan. Press evenly. Poke with fork and bake in the middle rack for 20 minutes.

Cheese Filling : Whisk (B) till fluffy, add (C) and combine well. Pour batter onto the baked biscuit base and arrange the canned peaches (D) onto it.

Crumble Topping : Use fingers to mix (E) till it turn into crumbles. Sprinkle the crumbles on top of the cake. Bake the cake at 150C in oven for 60mins.  I baked for another 5mins as my cake was on the moist side. Remove from oven and allow to the cake to cool down before storing it in the fridge (min 6 hours) or preferably overnight before consuming. 

Note : I did not remove the cake from the pan to  

          help it stay in shape. You may cover the 

         top pan with aluminum wrap to prevent 

         the cake from hardening.

                    

Dragon Fruit Chiffon Cake......another of my random baking experiment

I eat practically most vegetables and fruit, however, dragon fruit somehow didn't get to catch my attention, particularly the red ones. This is also my first time buying the fruit hoping to develop the liking for it. Sadly, after keeping the neglected fruit for several days, I decided to use to for baking rather than allowing the poor fruit to waste away in vain.




Most recipes I searched usually use it for cheesecake, desserts or cake frosting, I was not prepared to spend too much time on making a cheesecake today. Neither do I intend to turn it into cake frosting or dessert when my maid is no longer my lab rat as she has been diligently dieting for the past few months. I can totally understand her reasons since I was the culprit who put her in the inflated state ever since I started baking fervently.

Luckily I still have a group of regular fans from my husband's workplace who used to place order for my previous baking projects. Why projects and not products? Because, I only offer to make them whatever pastries or bakes I never tried making and menu was totally up to me to decide. I am grateful towards their support when they periodically place weekly order and pay with no questions ask. I miss those times :(

Looking back, those were wonderful times. They still ask me when I am reverting back to my mass baking projects every time I visit my husband's office. I politely turn their offer down by occasionally dropping my impromptu cakes or kuihs to the office for their light sampling, I just don't have the time as I did before. 

Nevertheless, bread baking and cooking is still taking place at home, I just don't share my bread recipes nor pictures as regularly as I did on Facebook a year ago. In my opinion, its less time consuming to post and share recipes on Facebook than through a blog, and now after starting updating my blog I couldn't agree more on that. Indeed it is taking much more pictures and time writing and sharing one posting.

Anyway, enough of my lengthy talk. Here is the recipe of my never attempted before cake. The cake is moist and fluffy. Worth a try!

Dragon Fruit Chiffon Cake

( Recipe enough for 2x 20cm Chiffon Mould)

(A)

100g Corn Oil

120g UHT Fresh Milk

20g Castor Sugar

1/4 tsp Salt

160g Red Dragon Fruit (Cut and blend into paste)

180g Cake Flour 

1 tsp Red yeast rice powder

144g Egg Yolks (Lightly beaten)

(B)

280g Egg Whites

100g Castor Sugar

1 tsp Cream of Tartar

70g Dragon Fruit, Diced (Was 90g, I suggest to cut 

         down to 70g as I had to extend the baking time longer 

         as the fruit the ripen towards soft and mushy)

Directions: 

• Using a hand held whisk,  mix (A) corn oil, fresh milk, castor sugar, salt and dragon fruit paste together until thoroughly blended. Fold in the sifted cake flour, red yeast rice powder followed by the egg yolks until evenly mixed. Set aside.

• In a separate mixing bowl, (B) beat the egg whites until frothy. Add sugar and cream of tartar and continue beating until soft peaks (ribbon stage).

• Fold 1/3 of the egg whites into (A) batter until well combined. Fold in the balance egg whites, using light and quick strokes fold mixture until fully incorporated. Drop in the dragon fruit cubes.

• Pour the batter onto the prepared mould, give it a lightly drop to release the air bubbles. Transfer the mould into a preheated oven of 155C degrees and bake in the second lowest layer of the oven for 35-40 mins (depending on your oven temperature and size of mould). Move the cake to the middle rack and continue to bake for another 5 minutes or until the tester comes out clean.

• Remove cake from oven. Invert the cake pan. Remove the pan once the cake has cooled.

Pandan Kaya Layer Cake

Following my first successful attempt in making this cake, I only posted a photo of the finished product in my blog without further elaborating upon the process of the making the cake.  Last weekend my god sister from KL came over to visit us and she specifically requested for the recipe for this cake.

Instead of baking her the cake,  we decided to jointly bake the cake together. A great way for her to practice and good company for me when there are too many ingredients to prepare and cleaning works hereafter.

We used the same recipe as per my previous from Kitchen tigress with adaptations in pan size, ingredients quantity and process.

Pandan Kaya Layer Cake

(Recipe for one 22x22cm Cake)

Cake

30g Castor Sugar

135g Egg Yolks

150g Corn Oil

135g Full Fat Milk

24 drops Pandan Paste

150g Cake Flour

3/4 Tsp Baking Powder

1/4 Tsp Salt

315g Egg Whites

1/2 Tsp Cream of Tartar

40g Castor Sugar

(To Make Cake)

• Line bottom and sides of a 22x22cm square baking mould with parchment paper.

• Preheat oven to 160C degrees.

• In a mixing bowl filled with 30g castor sugar and egg yolks, whisk (using hand whisk) the mixture until dissolved.

• Add corn oil. Whisk till evenly combined. Add milk and continue whisking in circular motion till just thoroughly mixed. 

• Add pandan paste ( I used Larome' brand), between 20-24 drops until the mixture's color look like emerald colored mangoes. Mix thoroughly.

• Sift cake flour and baking powder into mixture. Add salt and gently whisk till just thoroughly mixed.

• In a separate clean and oil free bowl, whisk egg whites with a electric mixer till frothy. Add cream of tartar and continue whisking till thick foam forms. 

• Gradually add 40g castor sugar whilst still whisking and continue whisking till firm peak stage.

• Transfer the beaten egg whites to the egg yolks batter in 3 batches. Mix with hand whisk till almost even after each addition. Scrape down and fold with spatula till just evenly mixed, while occasionally banging bowl against work top 2-3 times.

• Slowly pour batter from a height of 30cm into a 22x22x8cm baking pan. Jiggle pan to level the batter. Tap pan against worktop 2-3 times to release the air air bubbles.

• Bake in bottom 2nd or 3rd level of oven till middle of cake doesn't squish when pressed gently, 45-50mins.

• Remove pan from oven. Drop pan from 30cm high onto the table top, once.

• Invert pan onto wire rack. Leave for 5 mins before unmoulding the cake and parchment paper. Allow cake to cool before slicing.

Kaya

900g Water

3/4 Tsp Agar Agar Powder

120g Sugar

75g Unsalted Butter

8-12 Drops Pandan Paste

1/4 Tsp Salt

360g Coconut Milk ( 1 Box 200g concentrated coconut milk + 160g Water)

105g White Hun Kwee Flour

10-15 Drops Pandan Paste

3 Drops Egg Yellow Food Colour

(To Make Kaya)

Wash and dry the earlier 22x22x8cm cake pan. Line pan with 2 layers of aluminum foil with 4 sides overhang.

Slice cake horizontally with serrated knife into 3 layers.

Place water in a pot and sprinkle agar-agar powder into it. Add sugar, unsalted butter, pandan paste and salt. Set aside for 30 mins or longer.

In a separate bowl, stir in hun kwee flour into the coconut milk mixture until thoroughly mixed. Refrigerate until ready to use. 

Heat and stir agar agar mixture till dissolves. Remove from heat. Add coconut milk mixture and continue stirring till combined. Add pandan paste and yellow food color. Stir thoroughly.

Transfer the pot back to stove and heat up the mixture on medium low heat. Cook and stir until the mixture is thick enough to coat the sides of the pot thinly. Turn off heat.  Continue stirring the mixture to dissipate the heat.  

(To Assemble The Cake)

Arrange the first layer (the cut side facing up) of the slice cake into the 22x22x8cm pan. Pour 1/3 of the kaya into the pan and over the 1st layer. Tilt pan from side to side for even distribution of the layer. Allow the kaya layer to thicken for a minute or more. While waiting to apply the 2nd layer of kaya, soak the pot in hot water and continue stirring the mixture.

Once the kaya layer thickens, place the 2nd layer of the sliced cake over the slightly set kaya layer. Pour another 1/3 of the kaya over the cake layer.  Tilt the pan from side to side for even distribution of the layer. Allow the kaya layer to thicken for 3 secs to 1 minute. Repeat the entire process as per the first layer until the 3 layers of cake and kaya been used. 

Leave assembled cake pan on wire cake to cool down.  Cover and refrigerate till kaya is firm.

To serve, unmould cake and trim 1 cm from all edges. Transfer to serving plate. Cut and serve.