Two heavenly dessert, available locally. I got these photos and they look so green and good so I decide to post them up. I have made ketayap before but it doesn’t taste as good as the one I bought so I never bother to do again. As for the pandan layer cake, I have no idea how to do it.
This is ketayap, a Malay kueh which is sort of like a crepe. The skin is made of flour, coconut milk and pandan juice which makes it green. One has to fry the skin individually and then, later, fill it with desicated coconut cooked with palm sugar.
The sweet, brown sugar coconut combines with the fragrant soft skin is truly Malaysian speciality. The best ketayap is from this one stall of this travelling pasar malam.
The above picture is the pandan kaya layer cake. Another to-die-for dessert. It is pandan chiffon cake layered with pandan jelly and kaya. Only certain cake shops produce good ones. Usually the really good ones will cost you between RM8-RM10. If you see a cheaper one, then, it probably ain’t that great.
It is amazing, isn’t it? Just using pandan, flour, coconut, eggs and sugar, we get these delicacies that is almost similar and yet, taste different but good.