Pandan Tres Leches Cake

Pandan cakes are a popular cake flavour amongst us Asians. This time, here’s how you can take it up a notch and make a tres leches version of it; this is a super fluffy cake with the perfect amount of milk soaked into it.

For this recipe, we have used Domo English Cake Mix in vanilla flavour, provided to us by one of our partners, ADK General Trading. Made from high quality ingredients, this cake has a classic English vanilla taste and once baked, it is fluffy and soft. It is also quite moist and pairs well with milk tea or coffee. Using this cake mix made our recipe very simple and easy to follow as it required fewer ingredients and steps.

You can use the Gannamart App to get Domo English Cake Mix or get in touch with ADK General Trading on their Viber hotline 736-3663

Makes: 8×8-inch tray

Ingredients:

For the cake

• 1 packet Domo English Cake Mix (vanilla flavour)
• 3 eggs
• ½ cup oil
• 1/3 cup water
• 1 ½ tsp pandan essence
• 1 tsp green liquid food colouring

For the three-milk mixture

• 1 cup full cream milk
• ½ cup evaporated milk
• ½ cup condensed milk

For the whipped cream topping

• 1 cup whipping cream
• 2 tbsp powdered sugar

Ingredients:

1. First, bake the Domo English Cake Mix according to the directions on the box. For this, mix the cake powder, 3 eggs, ½ cup oil, and 1/3 cup water in a large bowl.
2. Then, to make it pandan flavoured, add 1 ½ tsp pandan essence and mix well to combine. Lastly, add 1 tsp green liquid food colouring and give it a final mix until there are no large lumps, and the batter turns a bright green colour.
3. Pour the cake batter into a lined 8x8-inch square tray. To line the tray, first grease the pan with a layer of butter. Then, line the bottom of the tray with baking paper, cut to the size of the tray.
4. Bake the cake at 180 degrees Celsius for 35-40 minutes or until a toothpick inserted into the centre comes out clean.
5. Once the cake is baked, cool it down for 15 minutes and trim the browned edges and top of the cake. Then, poke holes on the top using a fork. This will make it easier for the milk to be absorbed into the cake.
6. To make the three-milk mixture, mix 1 cup full cream milk, ½ cup evaporated milk, and ½ cup condensed milk together in a bowl. You can use a whisk or a fork for this.
7. Gradually pour the milk mixture over the cake using a spoon, waiting each time until it fully absorbs into the cake. Do this until you run out of the milk mixture. Then, chill the cake in the refrigerator for around 30 minutes to let the milk completely soak into it.
8. In the meantime, prepare the whipping cream. For this, add 1 cup whipping cream and using a hand-held mixture, whip the cream on low speed until it reaches soft peaks (soft peaks mean that when you take the beater out of the whipping cream, the beater will have peaks that barely hold their shape and flop easily). This took us around 3 minutes. Keep in mind that the whipping time will depend on the brand of the cream and the temperature. You can chill the cream to make it easier to whip.
9. Then, add 2 tbsp powdered sugar and whip until the cream reaches stiff peaks (stiff peaks mean that when you lift the beaters from the mixture, the peaks hold their shape). This took us 2 more minutes.
10. Take the cake out of the refrigerator and pipe the whipped cream on top of it. We did a simple diagonal line pattern on the cake. Alternatively, you can also spread the whipped cream all around the cake in an even layer.
11. Chill the cake in the fridge for at least 1-2 hours before serving.