Mini Yam Layer Cake

Ingredient	Method
Cake Layers 1 A egg yolk 1/2 tsp apito yam paste 10ml milk  1.5 tbsp flour, sifted 15ml veg oil 1 A egg white 15g sugar Yam Agar-Agar Layers 100ml water 40g yam, steamed and mashed into puree 1/2 tsp agar-agar powder 15g sugar 10g unsalted butter, melt 1/4 teaspoon salt 60ml coconut milk 20g Hoe Kwee flour 1 teaspoon apito yam                                                                                                                                                                                                                                                                 *makes 2 of 9cm semi circle mould	Cake Layers 1. Whisk & beat the eggs whites until foamy. Gradually add sugar and continue beat until soft peak forms. 2. Beat egg yolks, veg oil, milk and apito yam. 3. Sift in the flour into egg yolk batter. 4. Use a whisk, mix 1/3 of egg white mixture with egg yolk mixture, mix to combine. 5. Gently fold in the balance egg white mixture with a spatula, mix well. 6. Pour the batter into the cake tin  and bake for 18 minutes. 7. Remove the cake from the parchment paper and let it cool. Cut with a round, sharp cookie cutters in difference inches. Yam Agar-Agar Layers 1. Add hun kwee flour into the coconut milk and stir well to dissolve. Set aside in the refrigerator. 2. Add water into the pot, sprinkle the agar-agar powder and stir well. 3. Add melted butter, sugar and salt into the agar-agar water and stir well. 4. Heat up the agar-agar mixture. Turn off the heat when the agar agar powder and sugar have dissolved, and the mixture is very hot but not boiling. 5. Add the coconut mixture into the agar agar mixture, and stir constantly. 6. Add the apito yam & yam puree and stir well. 7. Heat up the mixture on medium-low heat, stir constantly until the mixture gets thicker in texture. When the mixture is able to coat thinly on the side of the pot, turn off heat and continue to stir until the mixture gets thicker but still able to flow smoothly. Set aside and let it cool awhile until able to touch.
Assembling: 1. Pour the yam agar-agar using the ladle/spoon into 9cm semi circle mould. Place the layer cake onto the agar. Let the yam agar sets for a while. 2. Pour the yam agar-agar onto the 1st layer cake, and tilt the tin side to side to allow the agar coats evenly on top of the cake. 3. Let the yam agar sets for a while, probably a minute, then place the second layer of the cake onto of the agar. 4. Repeat for the third layer cake and agar until finished. 5. Leave the cake to cool and chill it in the refrigerator.