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Pandan Raspberry Cake
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Recipe

14 INGREDIENTS • 12 STEPS • 1HR 25MINS

Pandan Raspberry Cake

5.0
6 ratings
This Pandan Raspberry Cake is delightful. The floral, sweet flavor of the pandan goes amazing with the fresh, tangy flavor of the raspberry. Topped with some fresh whipped cream, this colorful delight for the eyes and tastebuds can't be beat.
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Whitney Lofts at SideChef
La Jefa at the SideChef Kitchen Studio. Culinary Producer by day, striving to attain a “balanced” lifestyle by night. Favourite Foods: Cheese, Pesto, Dark Chocolate and Steak.
http://instagram.com/whitneylofts
This Pandan Raspberry Cake is delightful. The floral, sweet flavor of the pandan goes amazing with the fresh, tangy flavor of the raspberry. Topped with some fresh whipped cream, this colorful delight for the eyes and tastebuds can't be beat.
1HR 25MINS
Total Time
$2.87
Cost Per Serving
Ingredients
Servings
8
US / Metric
White Chocolate
1 cup
White Chocolate
Unsalted Butter
1 cup
Baking Powder
1/4 tsp
Baking Powder
Frozen Raspberries
2/3 cup
Frozen Raspberries
Unsweetened Shredded Coconut
1/4 cup
Unsweetened Shredded Coconut
Pandan Leaves
1 1/2 cups
Pandan Leaves
or 2 tbsp Pandan Extract
Coconut Milk
2/3 cup
Coconut Milk
Pandan Leaves
2
Pandan Leaves
Knotted
Salt
1 tsp
Whipped Cream
to taste
Whipped Cream
optional
Fresh Raspberry
to taste
Nutrition Per Serving
VIEW ALL
Calories
598
Fat
41.1 g
Protein
7.7 g
Carbs
50.1 g
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Pandan Raspberry Cake
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Whitney Lofts at SideChef
La Jefa at the SideChef Kitchen Studio. Culinary Producer by day, striving to attain a “balanced” lifestyle by night. Favourite Foods: Cheese, Pesto, Dark Chocolate and Steak.
http://instagram.com/whitneylofts
Cooking InstructionsHide images
step 1
Cut the Pandan Leaves (1 1/2 cups) into pieces with scissors.
step 2
Blitz 75g of Pandan leaves in a food processor with Coconut Milk (2/3 cup). If needed scrape the sides to make sure all the leaves are blending.
step 3
Pass through a muslin cloth over a sieve to extract the coconut pandan juice. Set aside.
step 4
Take 2 additional fresh Pandan Leaves (2) and tie them into knots. This process bruises the leaves slightly and allows them to start releasing their aroma.
step 5
In a double boiler, stir White Chocolate (1 cup) until melted. Add the Unsalted Butter (1 cup) together with the Pandan Leaf knots until melted and combined. Turn off the heat and allow to steep and infuse while combining the remaining ingredients.
step 6
Preheat the oven to 340 degrees F (170 degrees C).
step 7
In a large mixing bowl, mix together the All-Purpose Flour (1 1/2 cups), Baking Powder (1/4 tsp), Granulated Sugar (1/2 cup), Unsweetened Shredded Coconut (1/4 cup), and Salt (1 tsp).
step 8
Remove the pandan leaves from the butter-white chocolate mixture then add the Eggs (4) and whisk to combine. Add the pandan coconut liquid.
step 9
Add the wet mixture to the dry mixture and mix until just combined.
step 10
Gently fold through the Frozen Raspberries (2/3 cup) and pour batter into a loaf pan lined with parchment paper.
step 11
Bake for 1 hour, or until a skewer comes out clean.
step 12
Let cool, then slice the cake and serve with Whipped Cream (to taste) and Fresh Raspberries (to taste).
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Tags
Asian
Shellfish-Free
Vegetarian
Dessert
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