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Pandan Custard Cake Recipe

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★★★★★

4.9 from 90 reviews

This Pandan Custard Cake is a fragrant and fluffy dessert featuring the aromatic flavor of pandan leaves combined with a light custard texture. The cake is made by blending pandan leaves into milk, folding in whipped egg whites for an airy softness, and baking until golden and set. A perfect treat for those who enjoy delicate Southeast Asian flavors in a comforting cake form.

Ingredients

Scale

Custard Mixture

  • 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)

Topping

  • 3 tbsp icing sugar (aka confectioner’s sugar)

Instructions

  1. Preheat the oven: Set your oven to 325°F (160°C) to prepare for baking the cake evenly at a moderate temperature.
  2. Prepare the cake pan: Grease an 8″ x 8″ square cake pan to prevent the custard cake from sticking while baking.
  3. Extract pandan liquid: Place the chopped pandan leaves and 1/4 cup cold water into a blender and blend on high until well combined. Strain the mixture through a sieve to remove the pulp, reserving only the fragrant pandan liquid for the cake batter.
  4. Mix egg yolks and sugar: In a large mixing bowl, beat the separated egg yolks with the granulated sugar until the mixture turns pale yellow and slightly thickened.
  5. Add melted butter: Incorporate the melted butter into the egg yolk and sugar mixture, beating until fully combined.
  6. Add flour: Gently beat in the all-purpose flour just until combined to avoid overworking the batter.
  7. Prepare pandan milk: Whisk together the milk and pandan liquid. Microwave this mixture for 60 seconds until lukewarm to enhance the flavor infusion.
  8. Combine pandan milk with batter: Gradually add the warm pandan milk mixture to the egg batter about 1/4 cup at a time, beating well after each addition for an even mixture.
  9. Whip egg whites: In a clean bowl, beat the egg whites until stiff peaks form, which will provide the uplifting texture to the cake.
  10. Fold in egg whites: Gently fold 1/3 of the whipped egg whites into the batter at a time using a spatula, mixing carefully to maintain the airiness. The batter will be runny with some lumps, which is normal.
  11. Transfer to cake pan: Pour the combined batter evenly into the prepared cake pan to bake.
  12. Bake the cake: Bake in the preheated oven for 60-65 minutes. After 30 minutes, cover the cake loosely with aluminum foil to prevent overbrowning. Test doneness by inserting a toothpick; if it comes out clean, remove from oven, otherwise bake an additional 10 minutes.
  13. Cool the cake: Allow the cake to cool in the pan for 10 minutes before transferring onto a cooling rack to cool completely.
  14. Serve: Sprinkle icing sugar on top, slice into 12 squares, and enjoy the delicate pandan-flavored custard cake.

Notes

  • For a dairy-free version, substitute unsalted butter with vegan butter and use oat or almond milk instead of dairy milk.
  • Be gentle when folding in the egg whites to retain a light and fluffy texture.
  • Covering the cake halfway through baking helps prevent excessive browning.
  • Make sure pandan leaves are fresh for the best aromatic flavor.
  • The cake is best served slightly warm or at room temperature.
  • Storing leftover cake in an airtight container in the refrigerator will keep it fresh for 2-3 days.

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

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