Pandan cake recipe
This soft and fluffy pandan cake uses natural pandan leaves and coconut milk. A combo that creates delicious flavor to the cake.
Servings: 16 pieces
Equipment
- Strainer
- Spatula
- 2.6 pt/ 1.5 ltr cake bundt
Ingredients
- 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
- 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.
- Strain the mixture. You should get about 2 tablespoons of pandan water. Set it aside.
- Prepare your cake bundt, grease it with margarine or butter, and flour it. Set aside.
- Preheat the oven to 180°C/ 356°F or at gas mark 4.
- Place the eggs and egg yolks in a mixing bowl. Add the sugar.
- 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.
- 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.
- Add the melted butter followed by coconut milk, and quickly mix the batter.
- Then add the pandan extract and gently stir the mixture. Take care not to overmix. Otherwise, you will deflate the batter.
- 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.
Notes
- You can omit the pandan extract if it is not available to you. Just double the pandan leaves to get more flavor of pandan. Likewise, for some of you, it may be difficult to get pandan leaf. In this case, you can just use pandan extract. You can increase the extract up to ½ teaspoon.
- I appreciate that some people prefer butter, so if you’re one of them, you can use melted butter instead of melted margarine. The difference is that the cake with butter tends to have a harder texture, whilst the margarine makes the cake softer.
Nutrition
Serving: 1piece | Calories: 109kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 45mg | Sodium: 117mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 231IU | Vitamin C: 0.04mg | Calcium: 24mg | Iron: 1mg
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.