There are many recipes for Pandan Cake on the internet, but this is what I used for the cake presented here:

8 eggs
160g flour
190g sugar (adjust according to taste)
50 ml vegetable oil
300 ml coconut milk
15 blades fresh Pandan leaves
2 tsp baking powder
pinch of salt

Blending the pandan leaves

Pandan leaves, blending with coconut milk.

This YouTube video gives splendid instructions on Method for preparing the batter.

Whichever method you choose to create the batter, the key to the feather light texture of this cake is to blend the egg whites carefully into the main batter.

Apart from not using any Pandan paste or food colouring for the green of the cake, the other thing I did different from most other methods is that I blended the Pandan leaves with the required coconut milk and squeezed thereafter, rather than use water to extract the juices from the Pandan leaves.

Squeezing the juice out of the Pandan leaves

Squeezing the juice out of the Pandan leaves.

To get the heavy crusted top of the cake as shown in the first picture, I turned on the convection oven set at 175 deg C and turned on the top grill of the oven, so that the top of the cake rose and crusted. I then turned off the top grill and continued baking the cake for around 45 minutes.

The cake is served on its own, though there are variations of the cake sandwiched with whipped cream. Have it with a tall glass of cold milk or a strong warm cup of coffee, whichever you prefer, and your weekend afternoon is set for a little Southeast-Asian treat.

The smell of the baking Pandan cake in the oven is undescribably delicious, and encourages a second baking in the near future!

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