Pandan Custard Cake

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

• Large Eggs: The yolks create the rich, custard-like texture, while the whipped egg whites help lighten the cake. I don't recommend substituting vegan eggs.
• White Granulated Sugar
• Cold Water: For blending with the pandan leaves to make the fresh pandan extract.
• Pandan Leaves: Find fresh or frozen pandan leaves at select Southeast Asian grocery stores. I don't recommend substituting store-bought pandan extract, concentrate, or powder because the flavor can be overpowering and won't taste the same.
• Unsalted Butter: Melt before adding to the batter. For a dairy-free version, use melted vegan butter.
• All-Purpose Flour (aka Plain Flour): I don't recommend using gluten-free flour because it may change the texture of the cake.
• Milk: Regular dairy milk works best. For a dairy-free version, use plain oat, almond, or macadamia milk or light coconut milk. Avoid full-fat coconut milk, which is too rich for this cake.
• Icing Sugar: Also known as confectioners' sugar or powdered sugar, for dusting over the cake before serving.

Instructions

Below are step-by-step instructions on how to make pandan custard cake:

1. Make the pandan extract: Preheat the oven to 325°F/160°C and grease an 8 x 8-inch square cake pan. Add the chopped pandan leaves and cold water to a blender and blend on high until the leaves are finely blended. Strain through a fine-mesh sieve, pressing out the liquid and discarding the pulp. Set aside the pandan extract.

2. Make the egg yolk mixture: In a large mixing bowl, beat the egg yolks and white granulated sugar until pale yellow. Add the melted butter and mix until combined. Add the all-purpose flour and mix just until combined. Do not overmix.

3. Add the pandan milk: In a separate bowl, whisk together the milk and pandan extract. Microwave for 60 seconds or heat in a small saucepan until lukewarm. Gradually add the warm pandan milk to the egg yolk mixture, about 1⁄4 cup (60 ml) at a time, mixing until combined.

4. Beat and fold in the egg whites: In a separate mixing bowl, beat the egg whites with an electric hand mixer or stand mixer until stiff peaks form. The peaks should stand upright without drooping when the beaters are lifted. Gently fold the egg whites into the batter with a spatula, one-third at a time, until incorporated. The batter will be very runny and slightly lumpy, which is normal.

5. Bake the cake: Pour the batter into the prepared cake pan and bake on the middle rack for 60-65 minutes. After 30 minutes, loosely cover the cake with aluminum foil to prevent the top from overbrowning. The cake is done when a toothpick inserted into the center comes out clean. If needed, keep the cake covered and bake for another 10 minutes.

6. Cool and serve: Let the cake cool in the pan for 10 minutes. Run a knife around the edges of the cake, then carefully transfer it to a wire rack to cool completely before slicing into 12 squares. Dust with icing sugar and serve.

Storage

• Refrigerator: Store leftover pandan custard cake in an airtight container in the refrigerator for up to 5-6 days.
• Freezer: I don't recommend freezing this cake because freezing and thawing can change its soft, custard-like texture.
• Reheating: This cake can be enjoyed chilled or at room temperature. For a warm slice, microwave for 20-30 seconds until just warmed through.

Pairing Suggestions

Serve pandan custard cake with:

• Coffee or tea: Their slight bitterness balances the sweet pandan flavor.
• Fresh berries: Add a tart, refreshing contrast to the creamy cake.
• Whipped cream: Adds a light, creamy finish without overpowering the pandan.

FAQ