Friday, 14 January 2011

Pandan Cake


5 Pandan (Screwpine) leaves
8 ounces of sugar
8 ounces of self-rasing flour
8 ounces of butter
4 table spoons of coconut milk
1 teaspoon of baking powder
4 eggs
1 pinch of salt

Pre-heat oven to 165C.

To make the Pandan paste, I followed Wendy's instructions because they are by far the best and easiest!!!

First chop the Pandan leaves very finely, you will need approx 1 cup, and whiz it in a blender with a cup of water. Transfer the juice to a jug or glass and let it set in the fridge overnight, the longer you leave it the better.

Remove the liquid, but don't throw it away, just sieve it and keep it in the fridge as it can be used for cooking rice or replacing the coconut milk in this recipe. However, I prefer to use just the paste for the cake.

Mix all dry ingredients + the Pandan paste and add the eggs one-by-one. Last, add the coconut milk (if you want, replace the coconut milk for Pandan juice).

Place the batter in a lightly butter coated baking pan (10 inches), and bake in low heat for approx. 50 minutes or until  tester comes out clean.

Remove from pan and dust with icing sugar or coconut!!!

 I ordered my Pandan leaves from The Asian Cookshop.


  1. Oh! I never had pandan the color of this cake and the mold that you cute :-)

  2. Love your Blog, will try out the Pandan Cake as I am off to Philippines soon and would love to treat my girlfriend with a nice Pandan Cake, easy to get the fresh leaves there. Keep on writing!!!

  3. Thanks :) I am quite a novice at blogging!

  4. What a nice cake, the pan you used is awesome, where did you ever find it? I have never heard of pandan before, going to go and research. Thanks for sharing, can't wait to try.

  5. Being born and raised in Brazil I had never heard of it till I came across some amazing Philipino recipes! Thanks for looking :)

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  7. You got a very nice foodie blog your Pandan cake, I have to try out making one soon=)

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