Print

Pandan Custard Cake Recipe

Print Recipe

★★★★★

4.4 from 48 reviews

This Pandan Custard Cake is a fragrant and fluffy treat featuring the unique aroma of pandan leaves combined with a soft, custard-like texture. Perfect for a delightful dessert or snack, it’s made with simple ingredients and a gentle baking process.

Ingredients

Scale

Ingredients

  • 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: Preheat oven to 325F/160C.
  2. Prepare pan: Grease a 8″ x 8″ square cake pan.
  3. Make pandan liquid: 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. Beat yolks and sugar: In a large mixing bowl, add egg yolks and sugar to a bowl and beat until it turns pale yellow.
  5. Add butter: Then add the melted butter and beat until well combined.
  6. Add flour: Next add flour and only beat until just combined.
  7. Heat milk and pandan liquid: Whisk together your milk and pandan liquid. Microwave for 60 seconds until lukewarm.
  8. Combine liquids: Gradually add pandan milk to your egg mixture (about ¼ cup at a time). Beat until well combined.
  9. Beat egg whites: Now beat egg whites until you reach stiff peaks.
  10. Fold egg whites: 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 batter: Pour the batter into you square cake pan.
  12. Bake: 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. Cool: Allow to cool in the cake pan for 10 minutes, then transfer to a cooling rack.
  14. Serve: To serve, sprinkle icing sugar over top, slice into 12 squares and enjoy!

Notes

  • Use vegan butter and plant-based milk for a dairy-free version.
  • Cover cake with foil halfway through baking to prevent over-browning.
  • Do not worry if the batter is runny and lumpy after folding egg whites.

Keywords: Pandan Custard Cake, pandan cake recipe, baked pandan dessert, Southeast Asian cake, fluffy pandan cake

Find it online: https://foodarohub.com/pandan-custard-cake-recipe/