Many years ago, Jusco's bakery had this pudding cake that I really adore. I will never fail to get at least one box each time. But it's not cheap, I think it's RM4.99 for a few bites, say about 4X4 only. I always feel unsatisfied with just one box.
Soft sponge, with a custard/pudding like jelly filling and a slightly bitterish coffee top. I'm in heaven.
Blessed Homemaker once asked me, whether I know of Bangkok Kaya Cake. I have never heard of it. She asked me because it seemed to come from Malaysia. I totally had no idea what it was, but she showed me a picture and it resembled the pudding cake I once ate, except the colour is different in Bangkok Kaya Cake.
The thought of replicating has been put aside for many years, simply because it needed custard powder and I don't have it. Until one day, I had an extra piece of sponge and have nothing in mind. So, I better go get my pack of custard powder and make this, while I'm still wanting to do so.
Coffee Pudding Cake
Recipe source: Wendyywy
Tasted and recreated
1 tsp agar powder
1.5 tsp instant coffee (I used Nescafe Gold)
2 Tbsp custard powder
3 tsp agar powder
200gm evaporated milk
1 tsp vanilla extract
One piece 1 inch tall 8x8inch sponge cake.
(bake a 9 inch sponge cake, after cooling it will shrink to slightly bigger than 8 inch, trim the sponge cake to fit)
1. Prepare a 8 inch square pan. Wet it and drip dry. Place sponge cake slice into freezer.
2. Prepare coffee layer. Mix water, sugar and agar powder together. Bring to a boil, lower to a simmer for 2 minutes. Turn off the heat. Mix in instant coffee. Pour into prepared pan.
3. Prepare custard pudding layer. Bring 500ml water to a boil. Meanwhile mix custard powder, sugar and agar powder together. Put 50ml water into the dry mixture and combine together. When water has come to a boil, put the mixture into the pot and stir well. Using the container that prepared the custard powder mixture, weigh the evaporated milk (sort of like rinsing the ingredients off the bowl). When the mixture has come to a boil again, pour the milk into the pot. Mix in vanilla extract and let it simmer for 1 minute. Pour this gently over the coffee layer (of which should be slightly set by now)
4. Let the pudding layer cool down. When a skin has formed over the pudding, very very gently place the sponge cake over. Very very gently press so that the sponge layer touches the pudding layer (if it doesn’t fall into place).
5. Chill for 4-5 hours before unmoulding. To unmould, with a plastic spatula, make a slight incision on the side. Then bring the cake to an almost vertical position gently. The sides will detach from the pan due the pull of gravity. Repeat with the balance of 3 sides. Place serving plate over cake (still in pan), then flip the cake over. The cake should fall on to the plate (wait for a while for gravity to work, but if it doesn’t fall, gently pry it on one side and the cake should fall out)
Everybody in the house loved this cake. I had guests over that day, Jerry, Jenny and kids all took piece after piece. It's very Asian in taste... so sorry if it's not rich enough for you.