A cake that combines rich custard with the sweet taste and fragrance of pandan leaves.
This time it is about my late mother's favorite cake. I will serve this sweet cake as one of the menus to break the fast.
Actually, this cake is quite this. This cake is a form of cake that fails to rise when baked. So, because it fails to expand, the dough forms like custard because it contains eggs and coconut milk ingredients.
Who would have thought, this cake, which was considered a failure, became my late mother's favorite, and is now my mother-in-law's favorite too.
Why? Because the custard texture of the eggs and the taste of the flavor taste sweet. Like we enjoy pudding but in baking method 🤣 funny enough but this life. Do you remember the steamed brownie cake which was actually liked because of its rich texture?
That's the culinary world. Some of them consist of strange things because you want to taste something different from taste buds in general.
Stay tuned for the recipe and complete cooking instructions. Enjoy!
The Ingredients
- 150 grams of all purpose flour
- 150 grams of sugar
- 4 eggs
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla powder
- 65 ml of thick coconut milk
- 5 tablespoons of vegetable oil
pandan juice
- 11 pandan leaves
- 150 ml of water
Cooking Instructions
I don't use pandan essence or green coloring like many cake sellers do to save costs. Using pandan leaves can also increase the delicious aroma of the resulting cake. So, wash the pandan leaves clean, then cut them into pieces in a blender. Add water then blend and strain. Set aside.
Prepare a large container. Also an electric mixer. Add eggs, sugar, vanilla and salt. Then, mix with high speed until it is white and the mixture is stiff and doesn't drop easily.
Once you get a white dough, turn off the mixer and prepare a spatula. Add flour, coconut milk, and also vegetable oil. Mix them using a spatula.
This is an important thing. If we want to make custard cake, then we have to over mix. If you don't over mix, the result will just be a cake in general that is dry and not moist.
Prepare a baking mold. Sprinkle with all purpose flour first until the entire surface of the baking mold is completely covered. But make sure there are no crumbs left behind. Next, sprinkle with a little sugar to create a crispy caramel effect on the surface.
Add the dough into a mold which has previously been coated with flour and sugar.
Also, don't forget to preheat the oven at 185 degrees Celsius.
Bake over low heat for the first 45 minutes. Then in the next 15 minutes, change the fire setting to top and bottom fire. Use top heat to create crispy caramel on the surface of the cake.
We can see that at the beginning of baking, the dough still looks like it is rising in perfect shape.
But then the dough decrases slowly. This happens because during the mixing process over mixing occurs. This will create a custard texture in the middle of the cake.
Remove cake from the oven then let it cool at room temperature. Remove cake from the mold once the cake is cool down.
SERVING
Cut the cake according to taste. Custard pandan cakes are ready to serve. Enjoy 😍
I love the custard texture in the middle of the cake. Typical savory egg and coconut milk, dense but not dry.
I miss my late mom. I imagine my late mom eating the cake I made while telling me about her day. 😥 but now there is only my mom in law who eats this cake.
Just missing my late mom forever and I will cook her favorite foods. So, until next on my kitchen stories, Foodies ❤️
Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: [email protected]
Discord: anggreklestari#3009
So different, attractive, colorful and appealing cake 🤤
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Yum! You have been curated by @sirenahippie on behalf of FoodiesUnite.net on #Hive. Thanks for using the #foodie tag. We are a tribe for the Foodie community with a unique approach to content and community and we are here on #Hive.I like the appearance of this. Your making green look delicious 😋
That is an amazing color! And it certainly looks delicious 💚
Venezuelan custard is cooked in molds covered in caramel which is made by burning sugar. I think your version of custard is healthier and I would certainly love it because it's made with coconut milk.
Thanks for sharing this delicious and colorful recipe. Hope you're having a nice Sunday!
Seems my first time seeing this flavored.of cake. As usually, custard is just custard 😋.
Yet, it looks delicious!
I'm not surprised that this has been a favorite dish of your mother and now your mother-in-law since it looks really exquisite
I appreciate you sharing the recipe and all the information.
I take this opportunity to wish you a happy start to the week.The great knowledge is incredible, he always surprises us with something exquisite dear friend @anggreklestari
This is a pretty and really healthy dessert! 🌷Have a nice day
It looks a great and nutritious cake, the soft texture and colour are so attractive.! Thanks for sharing with us
Your cake is just gorgeous. You have a clean plate and unique plating. This deserves a benchmark, especially for the novice.
Meals like this would no doubt evoke nostalgic memories for you. The cake looks super appealing. What a delightful way to break the fast!🌺
Seemed tasty sis. is that as same as bika ambon sis?
The test of home made stuff is very delicious. I have also shared my recipe so we will definitely try to make it at home.