Pandan Cake. In this recipe, the addition of coconut milk enhances its flavour. The fragrance and colour of the cake come from the pandan leaves extract. A fragrant pandan cake that will transport your taste buds to South East Asia.
Pandan cake is a light, fluffy, green-coloured sponge cake flavoured with the juices of Pandanus amaryllifolius leaves.
It is also known as pandan chiffon.
Pandan chiffon cake is moistened and flavoured with coconut milk and pandan juice.
You can have Pandan Cake using 12 ingredients and 9 steps. Here is how you cook it.
Ingredients of Pandan Cake
- It's 70 gr of all-purpose flour.
- Prepare 15 gr of cornstarch.
- It's 1/4 tsp of salt.
- It's 5 of egg yolks.
- It's 1 of large whole egg.
- It's 60 ml of cooking oil.
- Prepare 65 ml of coconut milk.
- Prepare 2 tsp of pandan extract (buy on Amazon, Ebay or Asian market).
- Prepare of I suggest to get "Butterfly" brand for pandan extract/paste.
- It's of Green food coloring.
- Prepare 5 of egg whites.
- You need 85 gr of sugar.
These render the cake its rich and creamy flavours, unmistakable green hue, as well as a unique aroma and taste. Add in half the sugar and beat until it is light yellow and have increased in about three times in volume, at high speed. Add coconut milk, pandan juice, and a few drops of pandan paste (if desired). There are two ways to make pandan cakes.
Pandan Cake step by step
- Prepare a round baking pan (diameter 8 in and 3 in depth). Grease with butter then line the base and the side with parchment paper..
- Prepare another larger round/square pan. Fill with water to 1/3 the height of the pan. Put this pan in the oven while preheat the oven to 340°F..
- Sift flour, cornstarch and salt. In a bowl, stir egg yolks, whole eggs, oil, coconut milk and pandan extract. Mix them well. Add the flour mixture. Stir until well blended. Put aside..
- Beat the egg whites on low speed until foamy. Then, add the sugar in 3 batches. Beat on medium or medium high until soft peaks form..
- With a spatula, fold in the meringue into the egg yolks mixture in 3-4 batches..
- Divide the mixture into 2 equal parts, Add green color paste to the first part, mix well to get darker green. Pour 1/4 cup of light green batter in the middle of the pan, then alternately each color..
- Carefully put the pan inside the other pan which filled with water (from the oven). Put them all back to the oven. Bake for 50-55 minutes. Test with skewer to see it it's done. The skewer should come out clean..
- Once cooked, remove it from the oven, leave it for a few minutes then take the cake out from the pan. Leave it on the wire rack until it gets cool..
- Store in a covered container in room temperature up to 3 days..
One requires you to blitz pandan leaves to extract the juices which are then used to make the cake. This is how I usually make pandan cake when I have the time. But there are times when I am lazy or I just want to eat pandan cake PRONTO!. Kuih Dadar - Bujang Dalam Selimut - Asian Stuffed Pandan Crepes The Schizo Chef. Slowly mix the yolks, sugar, vegetable oil, coconut milk and pandan extract or paste in a bowl using your electric mixer or whisk.