Pandan is fragrant screw-pine leaf. You can find the paste at most of Asian stores of online. They produce green color for your baking and will give fragrant smell and distinctive nice flavor. It is native to South East Asian countries.
Should give it a try 🙂
You can serve the cake as is or with buttercream!
100 gram butter
100 gram margarine
175 gram icing sugar
5 egg white (this should be about 10-13 tbsp)
75 cc – 100 cc milk (this should be at least about 15-16 tbsp; I added a couple tbsp more)
150 gram flour mixed with 1 tsp baking powder
1/2 tbsp Pandan paste (more or less is according to your liking of the color and taste)
Grease and flour your fluted cake mold, set aside.
Using your mixer, whisk egg whites until stiff form, set aside.
In another bowl, again, using your mixer, mix butter, margarine and icing sugar and well combined and smooth, then add in the rest of the ingredients bits by bits; last, turn off the mixer, add in the beaten egg whites, stir well slowly.
Pour batter into the ready mold, bake at 350 F for 35-45 minutes or until knife inserted comes out clean.
Bolu Pandan
Ingredients
- 100 gram butter
- 100 gram margarine
- 175 gram icing sugar
- 5 egg white this should be about 10-13 tbsp
- 75 cc – 100 cc milk this should be at least about 15-16 tbsp; I added a couple tbsp more
- 150 gram flour mixed with 1 tsp baking powder
- 1/2 tbsp Pandan paste more or less is according to your liking of the color and taste
Instructions
- Grease and flour your fluted cake mold, set aside.
- Using your mixer, whisk egg whites until stiff form, set aside.
- In another bowl, again, using your mixer, mix butter, margarine and icing sugar and well combined and smooth, then add in the rest of the ingredients bits by bits; last, turn off the mixer, add in the beaten egg whites, stir well slowly.
- Pour batter into the ready mold, bake at 350 F for 35-45 minutes or until knife inserted comes out clean.
