Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, malaysian baked pandan custard cake. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Malaysian Baked Pandan Custard Cake is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Malaysian Baked Pandan Custard Cake is something that I have loved my entire life.

There are many versions of Pandan Custard Cake recipes that have been shared by others but, I like this recipe the most as it is the easiest and is straight forward to prepare. Hi guys my name is Pamela also known as mysweetambitions, I have a passion for baking particularly dessert and I love sharing it to friends and family, I. Pandan Magic Custard Cake of course needs pandan flavours hahaha.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook malaysian baked pandan custard cake using 9 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Malaysian Baked Pandan Custard Cake:

1. Prepare 1 cup water
2. Make ready 7 pandan leaves
3. Get 4 large eggs
4. Prepare 1 cup sugar
5. Prepare 2 cups coconut milk
6. Take 1 1/4 cup flour
7. Take 1/4 tsp salt
8. Get Oil for pans
9. Take 2 tbsp sesame seeds

Make This Perfectly Delicious Pandan Layer Cake At Home. Growing up, Pandan Cake is the ideal breakfast, or tea time snack. The soft and fluffy texture alongside the fragrant Pandan aroma makes them truly irresistible. Then, we'll take a bold guess that a fellow Pandan Cake lover wants more of it.

Instructions to make Malaysian Baked Pandan Custard Cake:

1. Preheat oven to 180c fan force.
2. Blend 1 cup of water with the pandan leaves. Strain the juice. Make sure you get 1 cup of pandan juice, if not add in some water to top up. Rinse the blender clean and transfer the juice back into the blender.
3. Add in the rest of the ingredients except the sesame seeds in to the blender and blend everything together. Grease your baking tin with butter/veg oil and transfer the mixture into your tin. Sprinkle with sesame seeds. Bake in the oven for1 hour or till the sides are brown and crusty. Enjoy

Note: Cold pandan water can be made ahead and kept in the fridge. Pandan chiffon cake is rich with Asian flavours of coconut milk and pandan juice. In my humble opinion, the pandan chiffon cake is truly unique and extraordinary. And I know this sweet treat resonates with so many of you from the wonderful comments I've received over the years. Custard Cake resembles a chiffon cake with a topping of sweetened milk and egg mixture known as custard.

So that is going to wrap this up with this special food malaysian baked pandan custard cake recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!