• ¾ cup All-purpose flour
  • ½ tsp Granulated sugar
  • ¼ tsp Baking powder
  • ½ tsp Salt
  • 1 cup Coconut cream
  • 1 tbsp Butter, melted
  • 1 egg

For spreading: 

4 tbsp Yeo’s Nanyang Kaya mixed with 3 drops of pandan essence

and 1 cup of whipping cream

1 stick of unsalted butter for cooking

Optional: you may add pandan juice from 10 pandan leaves to the Yeo’s Nanyang Kaya for more flavour and darker green colour.

Kaya Crepe Cake

Serves : 8


  1. Mix all the ingredients together except butter.
  2. Heat a non stick pan and add 1 tsp of butter to oil the pan.
  3. Pour the crepe mixture into the pan. Just add 1 laddle in the middle and swirl the mixture around the pan. Flip to the other slide when you see the batter leaving the edge of the pan.
  4. Remove crepes from pan, let it cool slightly before spreading Yeo’s Nanyang Kaya.
  5. Stack them up as you go. Alternate the layers with kaya and whipping cream.