Pandan Custard Layered Cake

by - November 17, 2019

Pandan Custard Layer Cake

Pandan Custard Layer Cake



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.  However, beware that you may get the bitterness since so much of pandan leaves used.  In order to get rid of the bitterness, please prepare the juice one night before and pour away the top clear layer.  I learnt this from Jeannie Tay.

I would say that Pandan Custard cake is easier to make than mouse cake.  A lot of people afraid that the custard will stuck to the cake pan.  But, surprisingly it was so easier the remove as long as you wet inside of the cake pan with water before pouring in the custard.  It did not stuck at all and come out smooth.  

Pandan Chiffon Cake Recipe

Please click here for Pandan Chiffon Cake Recipe.  Bake in 8 inch round cake pan.

Recipe - Pandan Custard

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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14 comments

  1. Hi,
    Which agar powder brand do you use? Can I use Japanese agar powder (I use it to make jelly moon cake).

    ReplyDelete
    Replies
    1. Hi, I bought from mine from House of Ingredients or Bake with Yen. There is no brand on it as already repacked. I guess should be ok as long as it is agar agar powder.
      Cheers :)

      Delete
  2. Hi there, which pandan cotton cake recipe did you use? The one for the 6in pan or the 7in pan? Thank you!

    ReplyDelete
    Replies
    1. Hi, thank you for asking and clarification. Please use the 6inch pan. I just modified in my caption.
      Cheers :)

      Delete
  3. I have ready pandan extract, how many table spoon of it to get 500ml juice?

    ReplyDelete
    Replies
    1. Hi Jennifer,

      I never used ready pandan extract. I extracted my own pandan paste or juice. I am not sure how the ready pandan extractly work. You have to experiment yourself. Sorry not able to answer your question.

      Cheers :)

      Delete
  4. Hi there
    Is the baking time for 8" cake same as 2x6" cake?

    ReplyDelete
    Replies
    1. Hi, you can increase 5 - 10 minutes more. But, this is very depend on individual oven.

      Delete
  5. * 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)

    Am confused here. Does it mean, addition water to be added to concentrated pandan juice to make it 500mls the next day?

    ReplyDelete
    Replies
    1. Hi, thank you for reading this recipe. You need total 500ml pandan juice to make the custard. When you pour away the top clear layer, you will get less than 500ml. So, you need to add more water to get 500ml.

      Cheers :)

      Delete
  6. Hi, is there a recipe for 8 inch round Pandan Chiffon Cake? Thank you.

    ReplyDelete
    Replies
    1. Hi, Thanks for asking. Please click on the link "Pandan Chiffon Cake Recipe" highlight in blue on the above post. Use the recipe for 2 X 6" round cakes to bake in 8" cake tin.

      Cheers :)

      Delete
  7. Hi, the cake looks very pretty!

    would like to clarify so chiffon cake use 6’’ + assemble cake in a 8’’? Then there will be a 2’’ gap (5cm /2 = 2.5cm) around the cake which will be filled with the pandan custard?

    ReplyDelete
    Replies
    1. Hi, thanks for asking. If you read carefully, the chiffon cake recipe is for two 6" round cakes. Use this recipe to bake in one 8" round pan.

      I trimed off the sides of the cake, so the cake will be smaller than 7" after trimming.

      I hope you get it now.

      Cheers :)

      Delete

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