Friday, March 19, 2010

Coconut Pandan Cake

A taste-like pandan chiffon but with a sponge like texture instead :)

  • 4 egg whites
  • 100gm sugar
  • 4 egg yolks
  • 125gm plain flour, sifted
  • 150ml coconut milk
  • 1 tbsp pandan juice (grind 2 pandan leaves with 1 tbsp water and strain to get juice)
  • 1 tsp pandan essence
  • some green food colouring
  1. Line base a 8" cake pan with greaseproof paper.
  2. Mix coconut milk, pandan juice & colouring together. Set aside.
  3. Beat egg whites on high speed for 1 min. Gradually add sugar in 3 batches and beat till stiff peak form.
  4. Add in egg yolks and beat for another 3mins. Fold in flour follow by coconut milk mixture. Mix well.
  5. Pour batter into cake pan and bake in preheated oven at 180 deg cel for 45mins.
  6. Rest cake in tin for 10mins. Unmould cake and cool completely on rack.


Piper said...

uhm... was that supposed to rise?

Peng said... rise and form a nice dorm after baking but 'deflate' after cooling.

Anonymous said...

HI Peng
would like to know if i can replace the pandan juice and essence with pandan paste instead? thks

Peng said...

Hi Octopusmum, yes u can replace with 1 tsp pandan paste :) if u are trying out this recipe, tell me if ur cake deflate in the middle. Though my cake sunk but it does not affect the texture at all.

Anonymous said...

Hi Peng

thks v much! now, i have found one more way to use my pandan paste!
sure, will tell u if the cake deflates if i make it but guess it won't be so soon cause i just made steam pandan cake with coconut milk last nite...

Anonymous said...


I steamed my cake... YES, it sinked drastically after cooled :( ..which i do not know why?

When in the steamer,the cake was nicely rised.. but when cooedl it simply collasp, and ended up compact :(

Anyone know the tricks to keep its form?? thanks!!

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