Pandan Custard Cake

Name: Pandan Custard Cake
Prep time: 20 min
Cook time: 1 h
Yield: 12 pieces
Ingredients: 4 large eggs; ¾ cup white granulated sugar; ¼ cup water; 3 Pandan leaves; ½ cup unsalted butter; ¾ cup all purpose flour; 2 cups milk; 3 tablespoon icing sugar

User Reviews

5.0

33 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Servings
12 pieces
Calories
203 kcal
Course
Dessert
Cuisine
Asian, Indonesian, Malaysian

Pandan Custard Cake

Iris Warren

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A soft creamy custard pandan cake that will melt in your mouth with crispy edges. This easy and simple pandan custard cake is made with minimal ingredients. A delicious dessert for all the pandan-lovers! I also share how to make this dairy-free with substitutes in the Ingredients section below.

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Ingredients

Servings

4 large eggs egg yolks & egg whites separated
¾ cup white granulated sugar
¼ cup water cold
3 Pandan leaves cut into 3-inch long pieces
½ cup unsalted butter melted (or vegan butter for a dairy-free version)
¾ cup all purpose flour
2 cups milk (or plain oat/almond nut milk for a dairy-free version)
3 tablespoon icing sugar (aka confectioner's sugar)

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Instructions

Preheat oven to 325F/160C.
Grease a 8" x 8" square cake pan.
In a blender, add chopped pandan leaves and ¼ cup water. Blend on high. Run the pandan liquid through a sieve to remove the pulp to discard. Reserve the liquid for later.
In a large mixing bowl, add egg yolks and sugar to a bowl and beat until it turns pale yellow.
Then add the melted butter and beat until well combined.
Next add flour and only beat until just combined.
Whisk together your milk and pandan liquid. Microwave for 60 seconds until lukewarm.
Gradually add pandan milk to your egg mixture (about ¼ cup at a time). Beat until well combined.
Now beat egg whites until you reach stiff peaks.
With a spatula, fold ⅓ of the egg whites into the batter at a time until incorporated. The batter will be very runny and there will be lumps, which is fine.
Pour the batter into you square cake pan.
Bake for 60-65 minutes. At the 30 minute mark, cover loosely with aluminum foil. To check if it is cooked, insert a toothpick to check if it comes out clean. If its clean, then remove it from the oven. If not, leave it in the oven covered for another 10 minutes.
Allow to cool in the cake pan for 10 minutes, then transfer to a cooling rack.
To serve, sprinkle icing sugar over top, slice into 12 squares and enjoy!

Equipments used:

Nutrition Information

Show Details

Calories 203kcal (10%) Carbohydrates 23g (8%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.3g Cholesterol 88mg (29%) Sodium 41mg (2%) Potassium 96mg (3%) Fiber 0.2g (1%) Sugar 17g (34%) Vitamin A 397IU (8%) Calcium 64mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 12pieces

Amount Per Serving

Calories 203 kcal

% Daily Value*

Calories	203kcal	10%
Carbohydrates	23g	8%
Protein	4g	8%
Fat	11g	17%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	0.3g	15%
Cholesterol	88mg	29%
Sodium	41mg	2%
Potassium	96mg	2%
Fiber	0.2g	1%
Sugar	17g	34%
Vitamin A	397IU	8%
Calcium	64mg	6%
Iron	1mg	6%