Kue Pandan Indonesian Pandan Loaf Cake
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This Kue Pandan (literally “Pandan Cake”) is a soft and fragrant green cake with a tropical twist. It’s easy to make and perfect for a tea-time snack or a cozy dessert.
In traditional Indonesian baking, pandan cakes are often made as airy round chiffon cakes. This version, however, is a bit simpler, using butter and baked in a loaf pan. And instead of fresh pandan leaves I’m using ready to use pandan paste for convenience.
When a cake cracks or breaks open in the oven, it’s often because the temperature is a bit too high, causing the surface to set before the interior finishes expanding. But for a pandan cake, a cracked surface can actually be a nice visual feature, as it reveals the cake’s vibrant green color. Rather than a flaw, it adds character and makes the beautiful green hue stand out even more!
Customization Options
You can customize this cake by adding a swirl of coconut cream to the batter for added richness, or throw in some shredded coconut for texture. Another option is to replace some of the sugar with brown sugar for a caramel-like depth of flavor.
Make-Ahead Options
Certain parts of the recipe, like preparing the batter, can be done ahead of time and stored in the fridge for up to a day. You can also pre-measure and prepare the dry ingredients in advance for quicker assembly.
Pandan Butter Loaf Cake
This Green Pandan Loaf Cake recipe is an easy way to enjoy a fragrant, pandan-flavored treat. Perfect for tea or dessert!
Ingredients
- 1½ cups all-purpose flour
- 14 tbsp (1¾ sticks) unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 3 tablespoons milk
- 1 teaspoon pandan paste
- 1/2 teaspoon baking powder
- Pinch of salt
Instructions
- In a large mixing bowl, combine the softened butter and sugar. Beat on medium speed until smooth.
- Add the eggs to the butter sugar mix. Mix until smooth and creamy.
- Gradually add the pandan paste while continuing to mix, ensuring it’s evenly incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt.
- Slowly add the flour mixture into the wet mixture, alternating with the milk. Continue mixing until you have a light and airy batter.
- Preheat your oven to 340°F. Grease a loaf tin (4.5″ x 9.5″) with butter and lightly dust with flour to prevent sticking. Or cover with parchment paper.
- Pour the batter into the prepared tin, spreading it evenly. Place in the preheated oven and bake for about 55 minutes, or until a skewer inserted into the center comes out clean.
Notes
Leftover cake can be stored in an airtight container in the fridge for up to 5 days. For longer storage, you can freeze the cake (wrapped in plastic wrap and aluminum foil) for up to 2 months. To reheat, let it thaw and then warm it briefly in the microwave.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 500Total Fat: 22gSaturated Fat: 13gUnsaturated Fat: 9gCholesterol: 124mgSodium: 71mgCarbohydrates: 68gFiber: 1gSugar: 31gProtein: 8g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
