Pandan Butter Cake

 

Ingredients:

200 g. unsalted butter (room temperature)

100 g. caster sugar

4 large eggs (beaten)

200 g. cake flour (sifted)

1 tsp. baking powder (sifted)

1/4 tsp. salt

50 ml. coconut milk

30 ml. pandan juice (blend 8-10 pandan leaves with a little water and strain, or use pandan paste mix with water)

Methods:

1. Cream butter and sugar with a stand mixer until pale, fluffy and light.
2. Gradually add beaten eggs in 4-5 portions, mixing well after each addition.  Ensure each portion is fully absorbed before adding the next to prevent curdling.
3. In a bowl, add cake flour, baking powder and salt, mix to combine.
4. In a jug, mix coconut milk and pandan juice.
5. Add flour mixture alternately with pandan coconut mixture into the butter, sugar and egg mixture.  Add 1/3 flour mixture, mix gently; then 1/2 pandan coconut mixture, mix gently.  Repeat until all combined, finishing with flour.  Do not overmix.
6. Pour the batter into prepared lined pan and smooth the top with a spatula.  Tap lightly to remove air bubbles.
7. Bake in a preheated oven of 170 degree Celsius for 45-50 minutes or when a skewer inserted in the center comes out clean.
8. Remove from oven, and let cool slightly before unmolding.
9. Cool completely on a wire rack before slicing.

I adapted this recipe from 'Travel Food Tech TV' with a slight adjustment to suit my baking preference.