Pandan Custard Layered Cake

by - November 17, 2019





I made this Pandan Custard Layered Cake for my mother in-law's birthday.  This recipe is adapted from Nasi Lemak Lover.  There are many versions of Pandan Custard Cake recipes that have been shared by others but, I like this recipe the most as it is the easiest and is straight forward to prepare.  No colouring added. This is the natural pandan colour. 

Pandan Cotton Cake Recipe

Please click here for Pandan Cotton Cake Recipe.  Use this recipe to bake in 8 inch round cake pan.

Pandan Custard Recipe

INGREDIENTS:

600ml/g coconut milk
500ml/g pandan juice *
100g brown sugar (original recipe used 120g)
1/2 tsp salt
85g hoen kwee flour
10g agar agar powder

* Blend 20 pandan leaves with 500ml/g of water, squeeze out the juice through a sieve.  Leave the pandan juice in the fridge overnight. Pour away the top clear layer. Use the concentrate pandan extract in the bottom. Add more water to get 500ml. (I adapted this step from Jeannie Tay as this will remove the bitterness from the Pandan juice)

Utensil:  8 inch round pan

METHOD:

Pandan Custard:
  1. In a big mixing bowl, mix brown sugar, salt, hoen kwee flour and agar-agar powder together.
  2. Slowly add in the pandan juice and mix well.
  3. Then add in the coconut milk and stir until well combined.
  4. Pour the mixture into a saucepan.  Cook the mixture on low heat until slightly turned thick and enough to coat the back of spoon or spatula.
  5. Divide the pandan custard into 4 equal portions.
To assemble cake:
  1. Slice the cake horizontally into 3 equal slices. Trim off the side to make it even. (please do this step before preparing the pandan custard).
  2. Wet the 8 inch round pan with water and pour away the access water.  But, do not dry it for easy removal later.
  3. Pour one portion of pandan custard into the cake pan.  Place 1st slice of cake on top.
  4. Pour one portion of pandan custard and place 2nd slice of cake.
  5. Pour one portion of pandan custard and place 3rd slice of cake.
  6. Pour the last portion of custard on the cake and level it. 
  7. Place the cake in refrigerator for several hours until it is firm enough to unmould or overnight.  It is better to cover the cake with cling film if store overnight.  Invert the cake on the plate or cake board. The base of the cake become the top.  Decorate the cake as desired. 

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