By Jessica B. •
7 min read
There’s something magical about Indonesian pandan custard cake that draws me in every time. This delightful dessert boasts a soft and creamy custard-like interior with a slightly crispy edge, all infused with the unique and fragrant flavor of pandan. If you haven’t experienced pandan before, it has a lovely floral and vanilla-like taste that elevates any dish it touches.
Ingredients & Substitutes
To create the delightful Indonesian pandan custard cake, I gather the following ingredients. Each one plays a crucial role in developing the cake’s unique flavor and texture. Here’s what you need along with some useful substitutes in case you can’t find certain items.
Ingredients
- 1 cup all-purpose flour
Use plain flour for a light texture. If gluten-free is your preference, substitute with a gluten-free flour blend. - 1 cup coconut milk
Opt for full-fat coconut milk for richness. Almond milk or regular milk can be used as substitutes but will alter the flavor. - 1/2 cup granulated sugar
This provides sweetness. You can substitute with brown sugar for a deeper flavor or a sugar alternative like stevia. - 3 large eggs
I use fresh eggs for the best texture. In a pinch, use flaxseed meal (1 tablespoon mixed with 3 tablespoons water per egg) for a vegan option. - 1 tablespoon pandan extract
This gives the signature green color and flavor. If unavailable, use vanilla extract but the taste will differ. - 1/2 teaspoon baking powder
This helps achieve a light rise. If you need a substitute, use baking soda but reduce the quantity slightly. - 1/4 teaspoon salt
Enhances overall flavor. Sea salt or kosher salt can be used interchangeably.
- Pandan leaves (for additional flavor)
These can be brewed in boiling water for a more intense pandan taste. If pandan leaves are unavailable, consider using a drop of green food coloring along with vanilla extract. - Fresh fruits or whipped cream (for serving)
Top with seasonal fruits or a dollop of whipped cream for added indulgence.
Instructions
- Preheat the Oven
I start by preheating my oven to 350°F (175°C). This ensures the cake bakes evenly. - Prepare the Baking Pan
I grease an 8-inch round cake pan with butter or cooking spray. To add extra protection against sticking, I line the bottom with parchment paper. - Mix Dry Ingredients
In a medium bowl, I combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. I whisk these together until evenly mixed. - Beat the Eggs and Sugar
In a large mixing bowl, I crack 4 eggs and add 1 cup of granulated sugar. Using an electric mixer on medium speed, I beat them for about 5 minutes until the mixture becomes pale and thick. - Incorporate the Wet Ingredients
I slowly pour in 1 cup of coconut milk and 1 teaspoon of pandan extract into the egg mixture. I continue mixing on low speed until fully combined. - Combine Dry and Wet Mixtures
Next, I gradually add the dry ingredients to the wet mixture. I fold them together gently using a spatula until there are no lumps. Be careful to avoid overmixing, as I want my cake to remain tender. - Pour into the Pan
I carefully pour the batter into the prepared cake pan, smoothing the top with the spatula for an even surface. - Bake
I place the cake pan in the preheated oven and bake for about 30 to 35 minutes. I know it’s done when a toothpick inserted in the center comes out clean. - Cool the Cake
Once baked, I remove the cake from the oven and let it cool in the pan for 10 minutes. Then, I run a knife around the edges before inverting it onto a wire rack to cool completely.
FAQ
What is pandan and why is it used in this cake?
Pandan is a tropical plant commonly used in Southeast Asian cuisine. It has a unique flavor described as floral and vanilla-like. When added to desserts like my Indonesian pandan custard cake, it gives a distinctive and aromatic taste that enhances the overall experience of the dish.
Can I use fresh pandan leaves instead of extract?
Yes, using fresh pandan leaves will intensify the flavor of the cake. To do this, blend a handful of pandan leaves with a small amount of water and then strain the mixture to extract the juice. Substitute the pandan extract with this juice in the recipe.
How do I store the pandan custard cake?
I recommend storing the cake in an airtight container at room temperature for up to three days. If you want it to last longer, refrigerate it for up to a week. Just be sure to allow it to come back to room temperature before serving.
Can I freeze the cake?
Yes, you can freeze my pandan custard cake! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. When ready to serve, thaw it in the refrigerator overnight, then let it sit at room temperature for a few hours.
What can I serve with pandan custard cake?
This cake pairs wonderfully with fresh fruits or a dollop of whipped cream. You could also enjoy it with coconut ice cream for a delightful treat. The subtle flavors of the cake complement these accompaniments beautifully.
Can I substitute the coconut milk?
If you need to substitute coconut milk, I recommend using whole milk or a non-dairy alternative like almond milk. However, this might slightly alter the flavor profile of the cake. If you want to keep it creamy, use a rich non-dairy option like cashew milk.
Delicious Indonesian Pandan Custard Cake Recipe: A Tropical Delight
Ingredients
- 2 cups all-purpose flour
- 1 cup coconut milk
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon pandan extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Optional: Fresh pandan leaves for added flavor
Instructions
- Preheat the Oven Preheat my oven to 350°F (175°C).
- Prepare the Cake Pan Grease and line an 8-inch round cake pan with parchment paper. This ensures the cake releases easily after baking.
- Beat Eggs and Sugar In a large mixing bowl, beat 4 large eggs and 1 cup of granulated sugar together using an electric mixer on medium speed until the mixture is pale and thick, about 5-7 minutes.
- Incorporate Wet Ingredients Slowly add 1 cup of coconut milk and 1 teaspoon of pandan extract to the egg mixture. Mix on low speed until fully combined.
- Combine Mixtures Gradually add the dry ingredient mixture to the wet mixture. Fold gently until just combined. Avoid overmixing to keep the cake tender.
- Pour Batter into Pan Carefully pour the batter into the prepared cake pan, spreading it evenly.
- Bake the CakeBake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the CakeOnce baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then carefully invert the cake onto a wire rack to cool completely.
Nutrition
I hope you’re as excited to try the Indonesian pandan custard cake as I am. This delightful dessert not only brings a unique flavor to the table but also offers a wonderful way to explore Indonesian cuisine. Whether you’re enjoying it with friends or savoring it on your own it’s sure to impress.
Don’t hesitate to experiment with the ingredients and toppings to make it your own. I’d love to hear about your experiences and any variations you come up with. Share your thoughts and photos in the comments below. Happy baking!
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