Pandan Soft Cake - Alunan nada. Soft and moist Pandan Butter Cake with natural pandan juice. This is the revised Mrs Ng's Butter Cake method with Pandan. Pandan chiffon cake is soft, fluffy, moist and fragrant.
The fragrance of the cake comes from the extract of pandan leaves which is also known.
A beautiful cake using Pandan extract - this gives it an unusual colour as well as taste.
To decorate, I dust with icing sugar & sprinkle with toasted sliced almonds.
You can cook Pandan Soft Cake - Alunan nada using 8 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Pandan Soft Cake - Alunan nada
- Prepare 65-125 of -250 gr butter (can be mix with margarine) - melted.
- You need 65-125 of -250 gr Icing sugar.
- It's 2-3 of -5 eggs.
- Prepare 75-150 of -300gr self raising flour (or cake flour with 1 tsp baking powder).
- It's 32-65 of -125 ml evaporated milk.
- You need 1/8 of ,1/4,1/2 tsp vanilla.
- You need 1/4 of ,1/2,1 tsp pandan essence.
- You need of chocolate powder (if you want them to swirl in the cake).
Are you a pandan chiffon cake lover? Especially the one that is so soft, fluffy and tender? Just like the iconic Bengawan Solo pandan chiffon cake that is highly recommended by CNN as it is named as the Singapore's national cake at here? The Pandan Cake is spongy soft and melt-in-your-mouth delicious.
Pandan Soft Cake - Alunan nada instructions
- Optional: Take 1 tbp of flour and exchange with 1tbp of corn flour, this will add crispiness.
- Heat oven to 180c, prepare 20cm pans or cupcakes pans. put some butter and flour all around it..
- Mixer: butter,margarine, sugar, vanila till white (medium and about 3 minutes). add eggs one by one (3-5 minutes).
- Add half the flour little by little by shifting this, to make sure all smooth. Mix this with low mixer..
- Add evaporated milk, still using the mixer and add the rest of the flour, mixed well (not too long just as long as it incorporated).
- Optional: Take some of the batter into a small cup, this is if you want to have some chocolate to swirl in the cake..
- Take some batter in a cup and add the pandan essence, mixed well and put this back into the batter..
- There is 2 way now: if you are using a cake pan or cupcake, put some of the batter just enough to cover the based, and using a shift, take a teaspoon of chocolate powder and shift this on top of the batter. a very thin layer. repeat this..
- Second way is if you want to have swirl of chocolate, pour half of the batter, pour / spread half the chocolate batter. used fork or satay stick to make a swirl along the chocolate batter. then pour the rest of the batter and do the same again with the rest of the chocolate batter on top of the cake..
- When finish, bang the pans or cupcakes pans few times, so the trap air inside is out. put in the oven. it will be about 45 minutes. if you use cupcake pan it is 20-25 minutes..
The best part of this recipe is it's made in the Instant Pot using a non-pressure cooking program. Some of you Instant Pot chefs may already know about this undocumented cooking feature and it's pretty nifty. Pandan Ogura Cake adapted from Aunty Young Scroll down for updated ingredients variation Cake Pandan - Harum dan Yummy! Sebuah blog tentang makanan dan proses memasak yang Overnight proofing method - Pandan bun. How to get fresh baked soft bun for breakfast in the morning?
