Pandan Custard Cake. A soft creamy custard pandan cake that will melt in your mouth. With crispy edges but a very soft and luscious interior. A great idea for dessert if you enjoy pandan and custard!
I fell in love with the pandan custard since my latest Kuih Seri Muka recipe so I wanted to make a pandan custard cake. I gave it a try and oh my goodness, the whole house smelled like pandan heaven – it was amazing. But what was more amazing was this cake!
This pandan custard cake simply tastes like custard but because the exterior is cooked and gets crispy, it almost tastes like a very soft pandan mochi bar but less chewy (and more custardy if that’s a word)! I also share a dairy-free Hawaiian butter mochi bar here.
Easy to make!
This pandan custard cake recipe is simple to make if you follow the instructions and preparation time takes about 20 minutes or less. Overall baking time is 60-65 minutes. It’s a great dessert to serve guests with as it yields about 9-12 squares.
All in all, this simple delicious dessert has me and my husband addicted. We love pandan. He originates from Malaysia and it’s a very common ingredient that is used there in desserts or treats. I love it so much and wish it was more popular here because let me tell you, if you’ve not tried pandan, you are really missing out!
What is Pandan?
For those of you are who unfamiliar with pandan, it is a long green leaf grown in South-East Asia. It possesses a beautiful vanilla-grass like flavour. It’s often used in South-East Asian treats and desserts or cooking.
Where can I buy Pandan Leaves?
It’s usually found at specific Asian grocers in leaf form in the frozen section.
Other recipes you may like!
- KUIH SERI MUKA
- HAWAIIAN BUTTER MOCHI
- PANDAN PANCAKES
- ROSE PANDAN COCONUT SAGO
- VEGAN PANDAN COCONUT JELLY
- PANDAN CREPES
- PANDAN FRENCH TOAST
For this recipe
You will need the following pandan custard cake ingredients:
- 4 eggs, yolks and whites separated
- ¾ cup (150g) white granulated sugar
- ¼ cup water
- 3 pandan leaves, cut into 3 inch pieces
- ½ cup unsalted butter, melted
- ¾ cup all purpose flour
- 2 cups lukewarm milk
- Icing sugar
How to make Pandan Custard Cake
Preheat oven to 325F/160C.
Grease a 8" x 8" square cake pan.
In a blender, add chopped pandan leaves and ¼ cup water. Blend on high. Run the pandan liquid through a sieve to remove the pulp to discard. Reserve the liquid for later.
In a large mixing bowl, add egg yolks and sugar to a bowl and beat until it turns pale yellow.
Then add the melted butter and beat until well combined.
Next add flour and only beat until just combined.
Whisk together your milk and pandan liquid. Microwave for 60 seconds until lukewarm.
Gradually add pandan milk to your egg mixture (about ¼ cup at a time). Beat until well combined.
Now beat egg whites until you reach stiff peaks.
With a spatula, fold ⅓ of the egg whites into the batter at a time until incorporated. The batter will be very runny and there will be lumps, which is fine.
Pour the batter into you square cake pan.
Bake for 60-65 minutes. At the 30 minute mark, cover loosely with aluminum foil. To check if it is cooked, insert a toothpick to check if it comes out clean. If its clean, then remove it from the oven. If not, leave it in the oven covered for another 10 minutes.
Allow to cool in the cake pan for 10 minutes, then transfer to a cooling rack.
To serve, sprinkle icing sugar over top, slice and enjoy!
Give it a try!
Well I hope you give my Pandan Custard Cake recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this pandan custard cake at home, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my pandan custard cake dessert recipe, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Pandan Custard Cake
Ingredients
- 4 eggs yolks and whites separated
- ¾ cup white granulated sugar
- ¼ cup water
- 3 pandan leaves cut into 3 inch pieces
- ½ cup unsalted butter melted
- ¾ cup all purpose flour
- 2 cups milk lukewarm
- Icing sugar
Instructions
- Preheat oven to 325F/160C.
- Grease a 8" x 8" square cake pan.
- In a blender, add chopped pandan leaves and ¼ cup water. Blend on high. Run the pandan liquid through a sieve to remove the pulp to discard. Reserve the liquid for later.
- In a large mixing bowl, add egg yolks and sugar to a bowl and beat until it turns pale yellow.
- Then add the melted butter and beat until well combined.
- Next add flour and only beat until just combined.
- Whisk together your milk and pandan liquid. Microwave for 60 seconds until lukewarm.
- Gradually add pandan milk to your egg mixture (about ¼ cup at a time). Beat until well combined.
- Now beat egg whites until you reach stiff peaks.
- With a spatula, fold ⅓ of the egg whites into the batter at a time until incorporated. The batter will be very runny and there will be lumps, which is fine.
- Pour the batter into you square cake pan.
- Bake for 60-65 minutes. At the 30 minute mark, cover loosely with aluminum foil. To check if it is cooked, insert a toothpick to check if it comes out clean. If its clean, then remove it from the oven. If not, leave it in the oven covered for another 10 minutes.
- Allow to cool in the cake pan for 10 minutes, then transfer to a cooling rack.
- To serve, sprinkle icing sugar over top, slice and enjoy!
Michelle | Sift & Simmer
Looks so creamy and delicious!! Love pandan flavour!
Rosemary
Mmm you had me at melt in your mouth. I've been making so many desserts lately I'll add this to the list hehe
Tasia ~ two sugar bugs
Those contrasting textures of crispy outside and creamy inside look and sound incredible! Thanks for another great recipe Christie!
Heidi | The Frugal Girls
Your Pandan Custard cake looks so totally scrumptious... what a totally fun treat!
nikki hodges
Hi. Wondering if I can use coconut milk or coconut cream in place of milk in this recipe?
christieathome
Hi Nikki, I haven't personally tried that myself but if you'd like to try, use a light version of coconut milk that isn't too thick like coconut cream. It should be thin and runny like milk. Let me know how it turns out with the coconut milk. Thanks!
Jenny Nguyen
Hi Christie, I have pandan essense. Do you think I’d still need to add water? TIA
christieathome
Hi Jenny, I haven't personally tried the essence myself but I would substitute with 2 tbsp pandan essence and 2 tbsp water. Pandan essence is usually very strong and stronger than the liquid from the leaves so I would suggest diluting it with the water amount specified just to be safe 🙂 Hope this helps. Let me know how this works out as I'm curious!
Dshala
I don’t have a microwave. What do you suggest I do instead?
christieathome
I would recommend heating the liquid in a small pot over the stove on low heat until it's lukewarm to touch.
Liana
Hi, I tried to make this but it turned out to be more fluffy and cake like than a custard. I'm not sure what I did wrong and I followed the measurements.
christieathome
Hi Liana, I am so sorry to hear it didn't work out for you! Wondering if it could be the oven since all ovens have a slight fluctuation in temperature? To help with that, I usually use an oven thermometer to help reach the exact temperature.
I hope it was still delicious with the cake-like texture even though I'm sure you were looking for a custard like texture. Again, sorry to hear this!
- Christie
Judy
Sooooo good, I’m making it again today. The perfect treat for pandan lovers. I love it so much I double the pandan dose.
christieathome
Thanks so much for making my recipe Judy! I'm so glad you enjoyed it so much to make it again today 🙂