Friday, 13 March 2009

Haw Flakes Layered Cake

Copyright of Y Three K Publisher. All rights reserved.

(Y3K Cookbooks - My Secret Recipes Series Vol. no.5 – Fancy Cakes & Jellies - August 2005)

10 eggs
110g caster sugar

1 can sweetened condensed milk (388g)
500g butter

200g cream crackers biscuits (milled fine)

20-30 packets of haw flakes/ red coloured san char (best to get the rectangular shaped flakes)

1 tsp pandan paste


1. Beat ingredient (A) for approximately 15 minutes till creamy.
2. In another mixing bowl, beat ingredient (B) till smooth.
3. Fold no.(1) into no.(2) and mix in ingredient (C). Stir till well-combined.
4. Add ingredient (E) into batter, give it a good stir and divide into seven equal portions.
5. Grease and line a 10 inches square cake tin with greaseproof paper. Pour in a portion of cake batter to steam till cooked. Cover the layer with haw flakes. Pour the next portion of cake atter on top of haw flakes. Steam till cooked through and repeat process till batter and haw flakes are used up. Cool cake well before slicing.

Tips: Batter total seven layers and haw flakes six layers as the last layer ends with a batter layer. If rectangular shaped haw flakes are hard to come by, use the normal round shaped type.


Ava said...


Y3K food & travel said...

There must be something during the process.

Please e-mail the author Vickie Chieng at She will reply you, and guide you if necessary.

Kah Yee Leong said...

Hi Ava, did you melt the butter? The butter has to be leave in room temperature, you can't heat to melt butter. Otherwise, your cake is not edible. I learnt from my mistake.