There is nothing quite like the aroma of fresh pandan baking in the oven. It fills the entire house with a sweet, comforting scent that instantly triggers a craving. If you love traditional Southeast Asian flavors, this Pandan Butter Cake is about to become your new favorite bake.
This rich, soft Pandan Butter Cake uses fresh pandan leaves (screw pine leaves) and coconut milk for natural color and fragrance. By using real leaves instead of artificial extracts, you get a beautiful, subtle green hue and a deeply authentic flavor profile. It is perfectly balanced—light, not too sweet, and smells absolutely divine.
Looking for a comforting treat, this cake fits the bill. Enjoy a slice or two for breakfast with your morning coffee, or serve it for afternoon tea with your family and friends.
- To make Pandan Extract
- Using a kitchen scissor, snip 20 fresh pandan leaves into small pieces.
- Place them into a blender in 3 batches with 50ml water each time. (total 150ml water or add little more of water if you find the pandan leaves are still too dry to process)
- Place blitzed pandan into a small disposable soup bag and squeeze out the pandan juice.
- Leave pandan juices in the fridge overnight.
- The juice will separate into two distinct layers. Remove the top clear liquid layer and use the deep green colour sediment as concentrated pandan extract.
- Do not freeze the extract as it will lose its fragrance after freezing and thawing.
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Pandan Butter Cake
Looking for a comforting treat, this cake fits the bill. Enjoy a slice or two for breakfast with your morning coffee, or serve it for afternoon tea with your family and friends.
Ingredients
- 250 g salted butter - soft to touch
- 130 g caster sugar
- 4 egg yolks
- 200 g cake flour or plain flour
- 1 tsp baking powder
- 50 g coconut milk
- 30 g pandan juice
- 4 egg whites
- 25 g sugar
Instructions
- Sieve cake flour and baking powder together, set aside. Line 7 inch square pan with parchment paper all sides up, set aside.
- Beat butter and sugar till light and creamy. Add in the egg yolks one by one, until mixture incorporated, mix well.
- On low speed, fold in the flour, alternating with coconut pandan milk (stir well coconut milk and pandan juice together) . Mix till well incorporated.
- Meringue - In a clean bowl, whisk egg whites till foamy at low speed and gradually in the sugar and beat from medium to high speed till stiff peaks.
- Fold the meringue into the yolk batter in 3 portions with a rubber spatula, gently fold the mixture until just combined.
- Pour batter into prepared cake pan. Bake in preheated oven at 170 degrees C for 35 minutes and lower temperature to 160 degrees C for another 10 minutes or test with a skewer till it comes out clean.
- Leave cake to cool in pan for 15 minutes. Then remove cake and place on wire rack to cool.
Notes
Please keep in mind that all ovens temperature and baking time varies.
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- 香兰牛油蛋糕 Pandan Butter Cake
- 它完美结合了牛油的香浓与香兰叶（班兰）和椰奶的清新自然，口感细腻绵密、湿润不甜腻.
- 材料：
- 250克 牛油，稍微软 （含盐牛油）
- 130克 细砂糖
- 4个 蛋黄 （用大鸡蛋）
- 200克 底筋面粉或中筋面粉
- 1茶匙 泡打粉
- 50克 椰奶
- 30克 香兰叶精
- 4个 蛋白
- 25克 细砂糖
- 做法：
- 面粉和泡打粉一起过筛，备用。正方形7寸烤盘铺上油纸，备用。
- 将牛油和细纱糖一起打至松发。加入蛋黄，一个一个的加。每加一个搅匀以后再加下一个.
- 用低速将分类和椰奶香兰叶香精分次拌入蛋糊里，搅拌均匀。(椰奶和香兰叶香精一起伴匀)
- 蛋白霜 – 用电动打蛋器把蛋白打致起泡泡（低速），分次加入细砂糖，打致硬性发泡（从中到高速）
- 蛋白霜分3次拌入蛋糊里，翻拌均匀即可.
- 将面糊倒入烤盘，放入预热烤箱至摄氏170度烘烤约35分，然后改换160度继续烤10分钟或竹签扎入蛋糕内部不沾糊就可以了.
- 让蛋糕连烤盘待凉10分钟才脱模放在凉架上完全待凉即可切片享用.
- 烤箱温度和烘烤时间务必根据自家烤箱来定