5.0 from 33 votes
Pandan Custard Cake
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.
Prep Time
20 mins
Cook Time
1 hr
Servings: 12 pieces
Calories: 203 kcal
Course:
Dessert
Cuisine:
Asian , Indonesian , Malaysian
Ingredients
- 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)
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!
Cup of Yum
Nutrition Information
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
% 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.