Pandan Fudge Cake Recipes

PANDAN FUDGE CAKE

Steps:

• For Cake:.
• Preheat oven to 320 farenheit. Grease and line a 8inch cake tin.
• With electric mixer on high, whisk eggs, yolk, sugar and pandan paste for about 15 minutes till tripled in volume and silky in texture.
• Fold in sifted flour VERY VERY gently! After its incorporated, fold in oil. Make sure the oil has been mixed thoroughly, and that it hasn't sunk to the bottom.
• Pour batter into cake tin very gently.
• Bake for 35 minutes. Remove from oven, cool in tin for 15 minutes, and turn over onto a cake rack to cool thoroughly.
• For Filling:.
• While cake is cooling, make filling.
• Combine the 1/2 litre water, sugar, agar powder and butter in a pan. Bring to a rolling boil. Reduce heat to low.
• Meanwhile, in another bowl, combine 150ml water, coconut milk, mung bean flour, pandan paste and coconut essence. Mix well and then add this mix into the heated mix on the stove top.
• With a whisk, stir NON STOP until it thickens (make sure its well thickened or it wont set!). It should be a bit thicker than pastry cream. Remove from heat and cool for 5- 10 minutes but dont let it set!
• Assembly:.
• Cut cake into 3 layers. Place one layer in a 9 INCH cake ring or 9 INCH springform pan (WITHOUT THE BASE!.
• Top it with 1/2 of the filling, making sure the filling goes into the 1 inch space around the cake.
• Continue stacking until all 3 cake layers are used. With the remaining 1/3 of the filling, pour it on the cake, letting it flow into the 1 inch space at the side. Refrigerate for 2 hours.
• Lift cake ring slowly, and dust the whole cake with dessicated coconut.

PANDAN PANCAKES RECIPE BY TASTY

Steps:

• Make the coconut custard: In a medium bowl, whisk together the egg yolks, sugar, and cornstarch.
• Pour the coconut milk into a small saucepan and bring to a simmer over medium-low heat.
• Once the coconut milk is simmering, very slowly pour into the bowl with the egg mixture, whisking constantly to combine and temper the eggs.
• Return the mixture to the saucepan over medium heat and cook, whisking constantly, until thickened, 2-3 minutes. Scrape the mixture into a clean medium bowl and whisk in the vanilla and coconut extracts.
• Set the bowl over another bowl filled with ice water (make sure the water level is not so high that it gets into the custard) and let the custard cool for 10 minutes.
• Line a baking sheet with parchment paper.
• Once the custard has cooled, scoop onto the prepared baking sheet in 1-tablespoon discs, spacing evenly. You should have at least 20 custard discs. Transfer to the freezer for 90 minutes, until frozen.
• Make the pancakes: In a medium bowl, whisk together the buttermilk, eggs, and pandan extract. Add the melted butter and whisk to combine.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to over-mix; some lumps are okay. Let the batter rest for 5 minutes.
• Heat a large nonstick skillet or a pancake griddle over medium-low heat and grease with nonstick spray. Pour ¼ cup of batter into the pan and cook the pancake halfway, about 2-3 minutes. Place a disc of frozen coconut custard in the center, cover the custard with about 1 tablespoon more batter and flip. Cook until golden brown, 2-3 minutes more. Remove from the pan and repeat with the remaining batter and coconut custard to make 20 pancakes total.
• Serve with butter, maple syrup, and toasted coconut flakes.
• Enjoy!
• RECIPE BY: Mimo Ahmed