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 min
- Cook time
- 1 hr
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 large eggs (egg yolks & egg whites separated)
- 3/4 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))
- 3/4 cup all purpose flour
- 2 cups milk ((or plain oat/almond nut milk for a dairy-free version))
- 3 tbsp icing sugar ((aka confectioner's sugar))
Instructions
- 1
Preheat oven to 325F/160C.
- 2
Grease a 8" x 8" square cake pan.
- 3
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.
- 4
In a large mixing bowl, add egg yolks and sugar to a bowl and beat until it turns pale yellow.
- 5
Then add the melted butter and beat until well combined.
- 6
Next add flour and only beat until just combined.
- 7
Whisk together your milk and pandan liquid. Microwave for 60 seconds until lukewarm.
- 8
Gradually add pandan milk to your egg mixture (about ¼ cup at a time). Beat until well combined.
- 9
Now beat egg whites until you reach stiff peaks.
- 10
With a spatula, fold 1/3 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.
- 11
Pour the batter into you square cake pan.
- 12
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.
- 13
Allow to cool in the cake pan for 10 minutes, then transfer to a cooling rack.
- 14
To serve, sprinkle icing sugar over top, slice into 12 squares and enjoy!