Had been wanting to give Uncle Lee Confectionery’s Kaya Cake for quite a while ever since hearing about it several years ago, but there hadn’t really been much or a chance to do so considering how one would have to commit to purchasing a whole cake if they would like to order one from Uncle Lee Confectionery online. For those whom have been following the happenings of the local F&B scenes closely, Uncle Lee Confectionery actually had its roots started from the now-defunct Hock Ann Confectionery at Tanglin Halt (an establishment that we loved and posted about for the freshly-baked old-school donuts that Hbcle Lee bakes) — Uncle Lee himself being the head baker there, while the bakery at Tanglin Halt have since ceased to exist due to the Selective En-Bloc Redevelopment Scheme (SERS); the Uncle Lee Confectionery that we know today is a brand set up only after the closure of Hock Ann Confectionery. Was passing by Fullybooked at Potong Pasir when we found some of Uncle Lee Confectionery’s cakes being stocked in the display fridge at the counter — this includes the Nostalgic Buttercream Cake, and the signature Kaya cake which are served by the slice; a great way for individual diners to try our Uncle Lee Confectionery’s cakes.

A lot has been mentioned / raved about on Uncle Lee Confectionery’s Kaya Cake and we were definitely ecstatic to find Fullybooked serving this in individual slices — the slice of cake isn’t particularly large and is comparable to the smaller-sized old-school buttercream cakes that Toast Box offer in their display cases; still fairly adequately sized for us considering how cakes are supposed to be just a mid-day snack for most. What stands out about Uncle Lee Confectionery’s Kaya Cake is how the colours of the cake seem to be a little duller here — probably relies on the use of actual pandan juice rather than colouring which results in a brighter, neat neon-looking appearance for most other kaya cakes around. The Kaya Cake comes with two cake layers, alternating between the Pandan-infused cake and the Kaya mousse. First forkful into the cake and we were already sold by the texture of the cake — we liked how the mousse layer was not particularly gelatinous; soft to slice through but not bouncy nor jelly-like. The consistency of the mousse layer is close to that of the cake layer that comes beneath it; the cake layer being fluffy and not particularly dry. The entire cake also perfumes of an evident note of Pandan fragrance; all that without being overly sweet. For those whom have yet to get their chance in trying out Uncle Lee Confectionery’s famed Kaya Cake — now you know where to go! 😉