Pandan-coconut custard cake from The Malaysian Kitchen: 150 Recipes for Simple Home Cooking (page 326) by Christina Arokiasamy

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Notes about this recipe

  • Pandan on May 09, 2024

    I’m not sure whether the instructions are correct. My dough was totally liquid. That could be due to the fact that the exact amount of pandan water was not stated. I used one cup (the recipe only tells you the amount of water to use before mixing with the pandan leaves). Maybe you are supposed to use less? Also I am not sure whether the 6 inch square pan is right. In the picture the custard cake looks really flat. My dough filled up almost the entire cake pan. Also 3 tablespoons of butter was quite a lot for the little cake pan. I poured the dough into a pool of melted butter. In the oven the dough rose so high, that some butter spilled on the bottom of my oven. Should have put the cake pan on a sheet pan and/or used a bigger pan. That being said, this still was a nice pandan custard cake, but would have worked better in an 8 inch pan maybe.

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