Go Back

Pepe Panggang


  • 500 ml egg whites
  • 250 g sugar
  • 1 tbsp cake stabilizer such as Ovalet available at Asian stores or online
  • 250 g flour mixed with a pinch of salt
  • 300 ml coconut milk canned, not coconut milk beverage
  • 1/2 tsp cocopandan essence available at Asian stores or online, if not use raspberry/strawberry essence with a drop or two red food coloring
  • 1/2 tsp pandan paste available at Asian stores or online, if not just use green food coloring


  • Beat egg whites until foamy and fluffy, add in sugar a little at time while keep beating, and keep beating until thickened/firming
  • Add ovalet while keep beating, and beat for 2 minutes long
  • Turn off mixer, add in a little coconut milk, stir with spatula then add in a little flour, stir. Repeat this step until coconut milk and flour all used up and mixed well.
  • Divide batter into 3 equal portions. One leave it as is while the other two, mixed with cocopandan essence and pandan paste.
  • Preheat oven to 350 F, grease a rectangular pan (20x29x4), lay a parchment paper on it and grease the paper as well.
  • Pour 1 cup of regular batter, spread evenly and bake for 5 minutes. Pour the next color for a cup as well, and bake for 5 minutes, follow with the last color. Repeat step, each time one cup and 5 minutes, so you are making layers.
  • Once all batter used up, bake the whole cake for 20-25 minutes.
  • Cool to room temperature and slice.