A soft, creamy pandan custard cake that melts in your mouth with lightly crispy edges. This easy pandan custard cake recipe is made with minimal ingredients, and I also share how to make it dairy-free.
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Pandan custard cake has a soft, custard-like interior with lightly crisp edges and a sweet, fragrant pandan flavor. Pandan is a green leaf commonly used in Southeast Asian cooking, especially in desserts, and has a floral, grassy, vanilla-like flavor and aroma.
This cake was inspired by my Kuih Seri Muka, a pandan dessert with a glutinous rice layer. I loved the creamy pandan layer so much that I wanted to turn it into a cake of its own, which is how this recipe was born.
For the best pandan flavor, I blend fresh or frozen pandan leaves with water and strain the mixture to make a fresh pandan extract rather than using store-bought extract, concentrate, or powder.
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.
Expert Tips
- Strain the pandan extract well to remove fibrous pulp and keep the cake smooth.
- Don't overmix the batter after adding the flour because excess mixing can make the cake denser.
- Beat to stiff peaks so the egg whites provide enough lift for a lighter texture.
- Fold the egg whites gently to avoid knocking out the air that keeps the cake light.
- Cool completely before slicing so the soft, custard-like interior has time to set.
Instructions
Below are step-by-step instructions on how to make pandan custard cake:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Can I use pandan extract instead of pandan leaves?
I don't recommend it. Store-bought pandan extract, concentrate, or powder can taste overpowering and won't give the cake the same fresh pandan flavor.
Why is my pandan custard cake batter so runny and lumpy?
This is normal. The batter should be very runny and slightly lumpy after the whipped egg whites are gently folded in.
Why did my pandan custard cake turn out dense?
Overmixing the batter after adding the flour or knocking too much air out of the whipped egg whites can make the cake denser. Mix the flour just until combined and gently fold in the egg whites.
More Like This
Check out my other dessert recipes:
📖 Recipe
Easy Pandan Custard Cake
A soft, creamy pandan custard cake that melts in your mouth with lightly crispy edges. This easy pandan custard cake is made with minimal ingredients, and I also share how to make it dairy-free.
Ingredients
- 4 large eggs yolks and whites separated
- ¾ cup white granulated sugar
- ¼ cup water cold
- 3 pandan leaves cut into 3-inch long pieces
- ½ cup unsalted butter melted (or use dairy-free butter)
- ¾ cup all purpose flour
- 2 cups milk (or plain plant-based milk for dairy-free)
- 3 tablespoon icing sugar
Instructions
- Preheat the oven to 325°F/160°C and grease an 8 x 8-inch square cake pan.
- Make the pandan extract: 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 203kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 88mg | Sodium: 41mg | Potassium: 96mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 397IU | Calcium: 64mg | Iron: 1mg
Lucy
Looks amazing! Can I make this in a different cake pan (not square)?
Christie Lai
Hi Lucy, that can work as long as the cake pan is relative in size and I recommend closely monitoring the baking process especially near the 60-minute mark. I would recommend inserting a toothpick around this time to check if it comes out clean. If it does, you can remove it from the oven. If not, keep baking until the toothpick comes out clean. Hope this helps!
Phoebe
Hi! If we already have pandan extract how do we adjust the recipe?
Pandan Extract Liquid Concentrate... https://www.amazon.com/dp/B0D7CJR4Y1?ref=ppx_pop_mob_ap_share
Christie Lai
Hi Phoebe, I haven't tested this recipe using pandan concentrate and I don't want to give you incorrect ratios. Pandan concentrate is much more concentrated than homemade pandan liquid, and substitutions can vary a lot by brand. I recommend using pandan leaves and water to create the extract for the best results.
lee
Wondering if I can use Parchment Paper Vs. Foil?
Christie Lai
Hi Lee, yes parchment paper could work as well.
Natassia McNicholas
Made this today and it came out really eggy, soft and delicious! It's also not very sweet. I increased the amount of pandan leaves (5 leaves in the 1/4 cup) as other commenters suggested which was perfect to me and still not too strong.
How do you suggest it be stored?
Christie Lai
Thanks so much for making my recipe and for leaving a positive review, Natassia! So glad you enjoyed it with more pandan. As for storage, it can be stored in an airtight container for up to 4-5 days in the fridge and you can reheat it in the microwave for 60-90 seconds it to warm it up so it becomes chewy again. I don't recommend freezing this as it will turn rock hard. Hope this helps!
Heather
Wow, can't say enough good things about this. Beautiful silken middle, unique flavors, a little texture around the edges. Don't miss the comments Christie includes because I would have been concerned about my runny lumpy batter that turned into heaven. So glad I had some pandan juice left over or I would have never searched on what to make with it. Totally a keeper!
Christie Lai
Thanks so much for the very kind and raving review, Heather! I'm so glad it all worked out very well 🙂 I hope you continue to enjoy my recipe!
Zee
Great recipe! Turned out beautifully. I did double the amount of pandan but only because I love the flavour!
Christie Lai
Amazing! I am so thrilled to read this and glad it turned out beautifully 🙂 I appreciate the kind review!
Vanessa Geisenhoff
Incroyable !!! Je rajoute quelques feuilles en plus de pandan . Délicieux !!!
Christie Lai
Thank you so much for making my recipe! I'm so happy to read that you enjoyed and I appreciate this kind review!
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 🙂
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
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.
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 tested this recipe with pandan essence so I can't confirm that. I recommend using pandan leaves and water to create the extract for the best results.
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!
Heidi | The Frugal Girls
Your Pandan Custard cake looks so totally scrumptious... what a totally fun treat!
Tasia ~ two sugar bugs
Those contrasting textures of crispy outside and creamy inside look and sound incredible! Thanks for another great recipe Christie!
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
Michelle | Sift & Simmer
Looks so creamy and delicious!! Love pandan flavour!