Application: Hoen Kwe Layer Cake, Pandan Layer Cake, Layer Cake
Advantages: Consistency, easy to prepare, great texture and taste
Storage: Keep in cool and dry place, away from direct sunlight, free from odour
Seal tightly after use
Shelf Life: 12 months from production date
Carton: 12 packs(500g) per carton
Shelf Life: 90 carton per pallet
Recipe for: Pandan Layer Cake
| Part A | Water(600g), Fresh Milk(200g), Salt(3g), Sugar(300g), Instant Jelly(20g), Santan Powder(50g) |
| Part B | How Kwe Powder Green(100g), Water (200g) |
Recipe for: Yam Layer Cake
| Part A | Water(600g), Fresh Milk(200g), Salt(3g), Sugar(300g), Instant Jelly/Agar-Agar Powder(15g), Coconut Powder(50g) |
| Part B | Yam Mix Powder Purple(100g), Water(200g), Yam Flavour(1g) |
Recipe for: Sweet Corn Layer Cake
| Part A | Water(500g), Fresh Milk(200g), Salt(2g), Sugar(220g), Agar-agar Powder(20g), Santan Powder(30g), Sweet Corn Creamy(200g) |
| Part B | How Kwe Powder White(100g), Water (200g) |
Recipe for: Cendol Layer Cake
| Part A | Water(250g), Fresh Milk(200g), Salt(2g), Brown Sugar(200g), Gula Melaka(100g), Agar-agar Powder(20g), Coconut Powder(50g) |
| Part B | How Kwe Powder White(100g), Water (200g) |
Step 1 – Mix and stir together Part B
Step 2 – In another saucepan, bring to boil Part A
Step 3 – Pour boiling Part A into Part B, and bring to boil again.
*Recommended Product: Try our Dark Chocolate Mix to replace with How Kwe to make chocolate layer cake
