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Tuesday, January 29, 2013

Pandan Cake

Delicious aromatic exotic and super simple cake that looks like a slice of Shrek and tastes like heaven
Source:Singapore Shiok!

Taste: 5 (out of 5)
Difficulty: 1 (out of 5)

- 1 tsp pandan essence
- 1/2 tsp pandan paste
- 160 ml water
- 4 eggs (280 cal)
- 160 g sugar (620 g)
- 1/3 tsp salt
- 400 ml coconut milk (750 cal)
- 140 g all purpose flour (510 cal)
Total: 20 servings, 2160 cal, 110 cal/serving

1. Preheat the oven to 325F and grease with butter a 7"x10" baking pan.
2. Dissolve pandan essence and paste in water and mix well.
3. Combine eggs, sugar and salt in a large mixing bowl and stir with a whisk until well combined and sugar has dissolved. Don't overbeat or the batter will rise in the oven and then sink and form a depression in the middle.
4. Stir in the coconut milk and pandan mixture. Gently whisk in the flour in two or three lots. Again, don't overbeat.
5. If you get lumps of flour in the batter, strain it when pouring into the baking pan.
6. Bake for 45 minutes to an hour until set.
7. Remove from oven and cool before slicing into rectangles, squares or diamonds or cutting shapes with a cookie cutter.

- Delicious! It's like a Malaysian clafoutis: gooey, soft, custardy and smells like pandan. And it's so easy to make!
- Note that this cake does not have any butter or oil, only coconut milk, which is supposed to be healthier than other sources of fat. Right? Or at lease I would like to believe that.
- If you are lucky enough to have fresh pandan leaves, check out the original recipe on Singapore Shiok!. It also has some facts about this cake and deep aesthetic discussion on its resemblance to eraser ;-). And even if you don't have pandan or pandan essence, you should still head on to Singapore Shiok! for much prettier photos of the same cake as well as lots of other amazing recipes. Denise, the encyclopedia behind the blog, seems to know absolutely everything about food in Singapore, which is only limited to Malaysian, Chinese, Indian, Indonesian, and probably a dozen more cuisines. So whether you are interested in food or food for thought, her blog is a must read. And then you can also buy Denise's latest cook book "Mum's Not Cooking. Favourite Singaporean Recipes for the Near Clueless or Plain Lazy." Looks like this book was written especially for the likes of me, the lazy and the clueless ;-).


denise @ singapore shiok said...

Hi Elana :) Oh my! I'm quite speechless. Thanks for the lovely mentions and shout outs and all those links LOL Glad to see you, finally able to enjoy the magic of pandan. I absolutely could not and would not want to live without it. Your kueh bakar is lovely! They look really custardy and dreamy. I'm sipping my beetroot soup, like a good girl should, because I've been very, very bad, but I'd much rather have your kueh bakar :)

Kristina @ spabettie said...

I am VERY intrigued by this... I had to google pandan, but I think I have had this before? I really want to find pandan paste now, I am just so very intrigued...

Kimberly @ said...

Awesome photograph! They look some kind of alien dessert offering from another planet. Really neat!

mjskit said...

I have no idea what this taste like because I've never had pandan, but your picture has really got me curious! What gorgeous little cakes!

Syari said...