Pandan cake recipe

Name: Pandan cake recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 16 pieces
Ingredients: 2 Pandan leaves; ¼ cup water; 2 eggs; 2 egg yolks; ½ cup granulated sugar; 1 cup all-purpose flour; ¼ teaspoon salt; 1 teaspoon baking powder; ⅓ cup margarine; ¼ cup coconut milk; ¼ teaspoon pandan extract

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
16 pieces
Calories
109 kcal
Course
Dessert
Cuisine
Indonesian

Pandan cake recipe

Liam Rios

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This soft and fluffy pandan cake uses natural pandan leaves and coconut milk. A combo that creates delicious flavor to the cake.

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Ingredients

Servings

2 Pandan leaves
¼ cup water
2 eggs
2 egg yolks
½ cup granulated sugar
1 cup all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
⅓ cup margarine melted
¼ cup coconut milk
¼ teaspoon pandan extract

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Instructions

Slice the pandan leaves and place them in a food chopper. Add ¼ cup of water and blitz until the leaves turn into a paste.
Strain the mixture. You should get about 2 tablespoons of pandan water. Set it aside.
Prepare your cake bundt, grease it with margarine or butter, and flour it. Set aside.
Preheat the oven to 180°C/ 356°F or at gas mark 4.
Place the eggs and egg yolks in a mixing bowl. Add the sugar.
Using a handheld mixer or a stand mixer, beat the egg and sugar until you get a nice thick cake batter. It takes approximately 3-5 minutes.
In a small mixing bowl, put the all-purpose flour, salt, and baking powder. Stir well and fold this flour mixture into the egg mixture until all is combined.
Add the melted butter followed by coconut milk, and quickly mix the batter.
Then add the pandan extract and gently stir the mixture. Take care not to overmix. Otherwise, you will deflate the batter.
Pour the batter into the prepared cake bundt tin and bake for 30-40 minutes until it springs back to the touch. If you want, you can test the cake with a toothpick inserted in the middle of the cake. Your cake is ready if the toothpick comes out clean.

Notes

You can omit the pandan extract if it is not available to you. Just double the pandan leaves to get more flavor of pandan. Likewise, for some of you, it may be difficult to get pandan leaf. In this case, you can just use pandan extract. You can increase the extract up to ½ teaspoon.
I appreciate that some people prefer butter, so if you’re one of them, you can use melted butter instead of melted margarine. The difference is that the cake with butter tends to have a harder texture, whilst the margarine makes the cake softer.

Nutrition Information

Show Details

Serving 1piece Calories 109kcal (5%) Carbohydrates 13g (4%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.002g Cholesterol 45mg (15%) Sodium 117mg (5%) Potassium 28mg (1%) Fiber 0.2g (1%) Sugar 6g (12%) Vitamin A 231IU (5%) Vitamin C 0.04mg (0%) Calcium 24mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 16pieces

Amount Per Serving

Calories 109 kcal

% Daily Value*

Serving	1piece
Calories	109kcal	5%
Carbohydrates	13g	4%
Protein	2g	4%
Fat	6g	9%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.002g	0%
Cholesterol	45mg	15%
Sodium	117mg	5%
Potassium	28mg	1%
Fiber	0.2g	1%
Sugar	6g	12%
Vitamin A	231IU	5%
Vitamin C	0.04mg	0%
Calcium	24mg	2%
Iron	1mg	6%