We’ve been receiving quite a number of requests for a Pandan Cake recipe, so finally here it is.
There are many things to go through before we get to the recipe. First of all, our version of the pandan cake is a bit different to the classic Malaysian padan chiffon cake. The chiffon cake involves the making of a meringue while our version is a bit simpler, yet quite delicious if we may say so ourselves. You don’t need a stand mixer or a hand held electric mixer for this recipe either, because you can just use your juice blender to beat the eggs and the sugar together.
Second, about the pandan extract. We made our own by processing pandan leaves with coconut milk and water in the blender and straining it. But if you have pandan essence, you can just use that; just add around a teaspoon or so to 1/3 cup milk and use that in step 9.
Also about the vanilla essence, we’ve made this cake with and without it. Pandan though aromatic has a really subtle grassy and nutty flavor and some of us do think that the flavor gets lost a bit when we use vanilla. Some of us on the other hand thought it worked out pretty well with vanilla too. So, we’ll leave this decision to you.
And finally about the topping, it’s a really simple coconut sauce because we think the flavor of coconut pairs really well with pandan. But here’s the thing, coconut milk goes bad quite easily so it’s better to keep it in the fridge and drizzle it over the cake slices just before they are served. You can prepare the coconut sauce with more sugar if you prefer it sweeter. You can also opt for something like a simple coconut glaze topping instead if you want more sweetness. And lastly, the cake is nicer if you store it at room temperature.
For the cake
For the topping