Kek Lapis Pandan/Evergreen

Ingredients:

500g margarine

1 tbsp ovalette

400g condensed milk

1 tbsp essence of vanilla

10 eggs (Grade AA) / 12 eggs (Grade A)

100g Horlick

100g Coffeemate creamer

170g Serikaya

100g coconut creamer powder (Kara)

400g Pau flour / Hong Kong flour

200g coconut cream (Kara)

150ml Pandan Paste

Directions/Instructions:

1. Beat the butter, ovalette, and 200g of sweetened condensed milk.  Use high speed (10) for about 7-8 mins.  Beat until the mixture turns white.
2. Add vanilla essence and blend well. Then, slowly add the eggs, one at a time, and beat well.
3. Reduce the speed on low, add Horlick, and continue briefly beat.  Add coffee-mate creamer, serikaya, and coconut milk powder.  Beat to combine.
4. Then, add pau flour/Hong Kong flour, coconut cream, and pandan paste alternately. Beat briefly to ensure the mixture does not lump. Add the green color and blend well.
5. Prepare an 8x8x3 inch square pan, grease only the bottom with butter, then layered with parchment paper.
6. For the first layer, weigh 170g and pour the batter into the pan. Flatten the batter with a spoon until it is evenly distributed.
7. Preheat the oven to 170 degrees C using a top-bottom temperature and bake for about 8 minutes. After it's hot, switch to the top position only.
8. Bake the 1st layer in the oven for 8 mins, and remove from the range.  Press the top layer with the cake pressor, 
9. The second and subsequent layers use the same weight. For the last layer, use a top-bottom oven to bake at 170 degrees C for 15-20 minutes.
10. Remove from the oven and let the cake rest in the tin until it cools down completely.  Before removing the cake from the pan, give a little shake until the edges of the cake do not stick to the pan.