Delicious Indonesian Pandan Custard Cake Recipe: A Tropical Delight
Here is the detailed recipe for creating a delicious Indonesian pandan custard cake. Follow these instructions carefully to enjoy this delightful dessert.
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
Calories: 203kcalCarbohydrates: 23gProtein: 4gFat: 6gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 88mgSodium: 41mgPotassium: 96mgFiber: 0.2gSugar: 17gVitamin A: 397IUCalcium: 64mgIron: 1mg