Slight variations of this cake can be found in Indonesia, Singapore, Malaysia and Thailand. It is basically a pandan cake infused with Bi-tua (in Thailand) or pandan leaves (in Singapore, Malaysia and Indonesian) or screwpine in Australia.
My hubby loves this cake, but I kept thinking it is the pandan cake with a kaya layer. So I kept baking the wrong cake for him, until he bought a piece of what he liked and showed me. So now I understand. I just put together a butter cake and squeeze pandan juice and coconut milk into the cake. It is always a hit and that’s why it is popular in so many countries.
250g Butter (room temperature)
250g Self-raising flour
100g Caster Sugar (or stevia equivalent)
5 Egg yolks
90ml Coconut milk
70ml Pandan juice
A few drops of Pandan Essence
5 egg whites
100g Caster Sugar (or Stevia equivalent)
1/2 teaspoon of Cream of Tartar
- Preheat oven to 175 Celsius.
- Cream butter and sugar until light and fluffy or almost white.
- Add one egg yolk at a time to the cream in (2), after each emulsifies.
- Add in coconut milk, pandan juice, essence and flour in as few strokes as possible.
- Make a meringue with the egg whites, stevia or sugar and cream of tartar.
- Fold in the meringue 1/3 at time into the egg yolk batter.
- I use a round springform pan of diameter 10 inches, and line the bottom with grease proof paper.
- Bakes in 50 minutes to 1 hour.
- Cool and allow butter to harden a bit before removing from pan.