Ombre, according to Merriam-Webster.com, is an adjective or noun meaning “ having colors or tones that shade into each other —used especially of fabrics in which the color is graduated from light to dark”
I’ve been wanting to make an ombre cake forever, however the thought of washing up always scared me. But the cooking lightbulb went on and I came up with a method that requires only 1 mixing bowl, therefore minimal washing up! Hey, ain’t nobody got time to wash up in NYC!
The secret and most important ingredient (alongside matcha of course) is kaya jam. Kaya jam is made from boiling coconut milk, sugar and pandan for hours until reduced and adding eggs to make it custard like. Pandan is a fragrant, green plant commonly used in Southeast Asian cuisine. I’d like to think of it as the Asian vanilla. Fresh pandan leaves may be found in Southeast Asian grocery stores, you can also buy pandan extract. Kaya jam may be bought in Asian grocery stores and online.
Because the jam is eggy, I omitted eggs. It contains oil from the coconut milk so I didn’t need to add oil or butter. It’s also very sweet which means I didn’t add additional sugar. Therefore, this yummy jam makes making this cake a breeze.
- 1/2 of a 14 oz jar of kaya jam (a coconuty, eggy spread with pandan added, available in southeast Asian grocery stores)
- 1 container of coconut Siggi’s
- 1 1/2 c plain flour
- matcha powder to taste