Pandan cake
This soft and fluffy pandan cake uses natural pandan leaves and coconut milk. A combo that creates delicious flavor to the cake.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
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.
- 2
Strain the mixture. You should get about 2 tablespoons of pandan water. Set it aside.
- 3
Prepare your cake bundt, grease it with margarine or butter, and flour it. Set aside.
- 4
Preheat the oven to 180°C/ 356°F or at gas mark 4.
- 5
Place the eggs and egg yolks in a mixing bowl. Add the sugar.
- 6
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.
- 7
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.
- 8
Add the melted butter followed by coconut milk, and quickly mix the batter.
- 9
Then add the pandan extract and gently stir the mixture. Take care not to overmix. Otherwise, you will deflate the batter.
- 10
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.