Pandan Cake (Cake Baitoey)

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk offers a lower calorie option while still providing moisture.

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose is more accessible.

Cut the Pandanus leaves and place them in a sheet.

Pound the Pandanus leaves to release color.

Put the pounded leaves in water and squeeze to extract the green color.

Sieve the cake flour and baking powder to ensure it's lighter and free of bugs.

Mix the cake by adding flour, sugar, eggs, and a bit of vanilla flavor.

Stir the mixture until light and fluffy, then add ovalett and stir for 3-5 minutes with a machine.

Add pandanus water and coconut milk to the mixture and stir until combined.

Pour the batter into a suitable plate.

Bake in the oven at 175 degrees Celsius for 30-35 minutes, ensuring both upper and lower heat are off.

Check the cake doneness by inserting a stick; if it comes out clean, it's done.

While the cake bakes, prepare the whipping cream by refrigerating it first.

Stir the whipping cream until fluffy, adding coconut milk during the process.

Once the cake cools, slice off the uneven parts from the top and bottom.

Slice the cake in half to create two layers.

Decorate the cake with custard cream and cover with the other half.

Add cream on top and decorate as desired, optionally adding white chocolate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens