Pandan Layered Cake 班兰咖椰蛋糕

Ingredients 蛋糕材料:

4 egg yolks  (粒蛋黄)
40g caster sugar  (幼糖)
80g corn oil (粟米油)
80ml pandan juice (班兰汁)
120g plain flour (面粉)
1/2 tsp baking powder  (小匙发粉)

4 egg whites (粒蛋白)
1/8 tsp cream of tartar (小匙塔塔粉）
80g caster sugar (幼糖)

Filling 班兰咖椰材料:

500ml coconut milk (浓椰浆)
1 pack of hoen kwe flour (85g) (包白色印尼綠豆粉(85g))
1/2 tsp salt (小匙盐)
170g caster sugar (幼糖)
4 tsp agar - agar powder  (小匙燕菜粉)
4 tsp instant jelly powder  (小匙即溶遮哩粉)
600ml pandan juice (班兰汁)