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
- 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
- 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.
- Melt butter and set aside and cool down slightly.
- Blend the cut pandan leaves with the milk till smooth. Strain the mixture thoroughly and discard the pulps.
- Whip the egg whites till stiff peak formed. Set aside.
- 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.
- Sift in flour and beat until combined. Slowly beat in milk and coconut milk. Mixture will be watery.
- Fold in the beaten egg whites, 1/3 at a time. Fold in till all whites are evenly incorporated.
- 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.
- Remove cake from the pan and cool down completely on wire rack. Dust with icing sugar before serving. Best serve chill.