Name: Pandan Custard Cake Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: Southeast Asian
Ingredients: 4 large eggs (egg yolks & egg whites separated); 3/4 cup white granulated sugar; 1/4 cup water (cold); 3 pandan leaves (cut into 3-inch long pieces); 1/2 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)

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Introduction

Pandan Custard Cake is a fragrant and silky dessert that blends the unique aroma of pandan leaves with a light, custard-like texture. This cake is simple to make and perfect for those who enjoy delicate, aromatic sweets with a tropical twist.

The image shows several square pieces of a yellow, soft cake with a smooth texture inside and a slightly browned, firm crust on the edges, dusted lightly with white powdered sugar. One piece is lifted and tilted forward, showing its thick, moist interior contrasted against the darker golden-brown crust. All pieces are placed closely together on white parchment paper which rests on a flat surface with a white marbled texture. The focus is sharp on the front piece, with the background softly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs (egg yolks & egg whites separated)
3/4 cup white granulated sugar
1/4 cup cold water
3 pandan leaves (cut into 3-inch long pieces)
1/2 cup unsalted butter (melted; or vegan butter for dairy-free version)
3/4 cup all-purpose flour
2 cups milk (or plain oat/almond milk for dairy-free version)
3 tbsp icing sugar (also known as confectioner’s sugar)

Instructions

Step 1: Preheat your oven to 325°F (160°C) and grease an 8″ x 8″ square cake pan.
Step 2: In a blender, combine the chopped pandan leaves and 1/4 cup cold water. Blend on high, then strain the pandan liquid through a sieve to remove the pulp. Discard the pulp and reserve the liquid.
Step 3: In a large mixing bowl, beat the egg yolks and sugar together until the mixture turns pale yellow.
Step 4: Add the melted butter to the egg yolk mixture and beat until well combined.
Step 5: Gently stir in the all-purpose flour until just combined; avoid overmixing.
Step 6: Warm the milk and pandan liquid mixture in the microwave for about 60 seconds until lukewarm.
Step 7: Gradually add the pandan milk mixture to the egg yolk batter in 1/4 cup increments, beating well after each addition.
Step 8: Beat the egg whites separately until they form stiff peaks.
Step 9: Using a spatula, fold one-third of the egg whites into the batter carefully. Repeat with the remaining egg whites until fully incorporated. The batter will be runny and may have lumps—this is normal.
Step 10: Pour the batter into the prepared cake pan.
Step 11: Bake the cake for 60 to 65 minutes. After 30 minutes, cover the cake loosely with foil to prevent over-browning. Test doneness by inserting a toothpick; remove from oven once it comes out clean.
Step 12: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 13: Before serving, dust the top with icing sugar, slice into 12 squares, and enjoy your pandan custard cake!

Tips & Variations

For a dairy-free version, substitute unsalted butter with vegan butter and use plant-based milk like oat or almond milk.
Make sure to fold the egg whites gently to keep the batter airy and light, resulting in a soft texture.
If pandan leaves are unavailable, pandan extract can be used—add 1 to 2 teaspoons to the milk, reducing the liquid water accordingly.

Storage

Store the pandan custard cake in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in the microwave for 10-15 seconds to bring back the softness. This cake is best enjoyed fresh but can be served chilled as well.

How to Serve

The image shows three square pieces of yellow cake stacked on a white plate with a white marbled surface underneath. Each cake piece has two layers: a light yellow moist base and a slightly darker, golden yellow top layer with a textured surface that looks soft and spongy. The top of the top piece is lightly dusted with powdered sugar, adding a delicate white touch. The edges of the cakes are cleanly cut, showing the smooth transition between the denser bottom layer and the airy top layer. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pandan extract instead of fresh pandan leaves?

Yes, pandan extract is a convenient alternative. Use 1 to 2 teaspoons in the milk mixture and reduce the water accordingly since the extract adds liquid as well.

Why is the batter runny and lumpy after folding in egg whites?

The batter for pandan custard cake is naturally runny and slightly lumpy after folding in egg whites because the delicate folding process preserves the airiness. This texture contributes to the cake’s soft and custard-like finish.