Sunday, March 3, 2013
Pandan (Screwpine Leaves) Cake
It has been called the Asian Vanilla, the green leaves of the screwpine emits a sweet flavour, mostly used in Asian desserts or even some savoury dishes. It grows in a low bush in tropical and subtropical weather ( here's more on pandan on wikipedia).
Most households in Malaysia will have a pandan bush as it grows almost unassisted without much fuss.
The Malays use them to flavour their Nasi Lemak, Sweets and the perennial favourite the KEK Pandan or Pandan Cake.
In case you do not have access to pandan leaves you may used pandan flavouring.
250 gms butter (softened to room temp)
150 gms castor sugar
60 ml coconut cream with a pinch of salt
10-15 pandan leaves blended with 1/2 cup water (strained and discard pulp)
2-3 drops green coloring
30g coconut flakes
240 gm self raising flour
1 tsp vanilla essence
Oil/butter then place baking paper on a 9 inch baking pan. Pre heat oven to
Beat butter and sugar until creamy. Add eggs one by one and mix well each
time. Add vanilla essence, coconut flakes and green colouring.
Add pandan juice to the coconut cream.
Fold in flour and the coconut cream alternately mixing well each time. Pour
into pan and bake for 1 hour or until toothpick inserted in the centre comes
Dust with icing sugar for decoration.