Saturday, June 21, 2014

Pandan Magic Custard Cake

Pretty? No artificial colourings & flavourings added! How it is done? Pandan Magic Custard Cake of course needs pandan flavours hahaha....Inspired by Baking Tai Tai's version, instead of using pandan essence/paste, I've actually blended some fresh pandan leaves with the milk to obtain the natural colours and flavours :) So happy with the natural soothing green hue! Of course the taste of the cake is good too, is like eating a slice of pandan kaya layer cake

A pan of watery batter :)

This is how it looks when out of oven ;) but the surface will be more wrinkled after further cooling down.

Cross-sectioned of the cake

Ingredient (7" square cake)
  • 120gm unsalted butter
  • 300ml milk
  • 8 thin blades fresh pandan leaves, washed and snipped into small pcs
  • 200ml coconut milk (one pack Ayam brand coconut milk)
  • 4 eggs, separated
  • 130gm icing sugar
  • 120gm plain flour
  • icing sugar for dusting

  1. Preheat oven to 180 deg cel. Lightly grease and fully line a 7" square pan with baking paper slightly overhang the edge of the pan.
  2. Melt butter and set aside and cool down slightly. 
  3. Blend the cut pandan leaves with the milk till smooth. Strain the mixture thoroughly and discard the pulps.
  4. Whip the egg whites till stiff peak formed. Set aside.
  5. In a separate mixing bowl, beat the egg yolks, sugar& salt till pale and creamy. Beat in melted butter for about 2 mins until evenly incorporated.
  6. Sift in flour and beat until combined. Slowly beat in milk and coconut milk. Mixture will be watery.
  7. Fold in the beaten egg whites, 1/3 at a time. Fold in till all whites are evenly incorporated.
  8. Pour batter into the prepared pan and bake for 45-50 mins until the top is golden brown, or a skewer inserted comes out clean.
  9. Remove cake from the pan and cool down completely on wire rack. Dust with icing sugar before serving. Best serve chill.


PH said...

Hi Peng! I love the soft green color of your Pandan Magic Custard Cake! Thank you for sharing with us!

Jozelyn Ng said...

Hi, Peng...I have blend the pandan juice yesterday but I still yet to make this...I am thinking just to use milk instead of coconut milk...hehehe...
Your magic cake really so lovely!
Thanks for your sharing!

BakingTray said...

yay you made it!! it looks great! and very green! just saved this recipe and hope to try it out soon :D

Baking Taitai said...

Hi Peng, I happened to chance upon your post on this pandan mcc, you've got a tall souffle top which I like! Thanks for the mention and linking too. How about matcha flavour next?'s my favourite as I am a great fan of matcha! ;p

Peng said...

Cheryl....thanks for dropping by! still trying very hard to get a good 3 layers hahaha not giving up yet :D I'm a matcha fan too but next I would very like to attempt a pink one!

小食代 said...

So beautiful~!
finally i got the opportunity to find a handmade pandan version!!

Anonymous said...

Hi Peng

Thanks for the recipe. It worked I baked it today for my wedding anniversary. I could see the 3 layers clearly. The only difference i made is i used bread flour..though the cake rose it bit too high and one side just exploded a bit. Taste wise good but it was also to strong a pandan flavour with a slight tinge of bitterness. Texture wise it was soft and spongy cake with 2 visible layers at bottom. Hope to try the plain vanilla version using the exact recipe sometime soon.
Thanks once again

Unknown said...

I just baked this but I only get 1 layer, the custard! Any reasons why? I used cake flour, the only variation.

Peng said...

Siew Mei Low...did u beat the whites till stiff, you may have fully deflated the meringue while folding it that's why the cake layer is missing.

Unknown said...

Hi Peng. I saw your recipe and loved it! I decided to try to bake it according to your instructions. However my cake came out with 2/3 custard and only the top 1/3 (more like a thin line) is cake. Could you please advise where I went wrong.
Btw, is it alright to add in 1/4 tsp of cream of tartar when whipping the egg white? (I didn't in this cake).

Peng said...

Doreen Quek....yes you may add 1/4 tsp cream of tartar to stabilise the whites. Seems like the meringue has deflated during the folding process. Hope you can succeed for your next attempt :)

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