Pandan Custard Cake
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Servings
12 pieces
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Calories
203 kcal
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Course
Dessert
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Cuisine
Asian, Indonesian, Malaysian
Pandan Custard Cake
Description
This cake combines the flavor of pandan leaves extracted by blending with water and straining to obtain a vibrant green liquid that infuses the egg yolk and sugar mixture. Melted butter and flour are combined gently before adding lukewarm pandan milk, then carefully folding in stiffly beaten egg whites to maintain airiness. This results in a runny batter that bakes into a custard-like texture.
Baked at 325°F (160°C) for about an hour with foil coverage midway, the cake sets with a light, moist crumb and a gentle pandan aroma. The use of separated eggs and folding technique ensures a soft cushion of cake with subtle sweetness and floral notes from the pandan.
The cake is ideal for a light dessert or snack and showcases the unique flavor of pandan, commonly used in Southeast Asian cooking for fragrance and color. It can be adapted to dairy-free versions using vegan butter and plant milk. Proper folding prevents deflating the batter, preserving the cake's airy quality.
Ingredients
- 4 large egg egg yolks & egg whites separated
- ¾ cup granulated sugar white
- ¼ cup water cold
- 3 pandan leaves cut into 3-inch long pieces
- ½ cup butter melted (or vegan butter for a dairy-free version, unsalted
- 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)
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!
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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