Ingredients with Measurements:
- 2 cups of rice flour
- 1 cup of sugar
- 1 can of coconut milk (13.5 oz)
- 4 eggs
- 1 tsp of baking powder
- 1/2 tsp of salt
- 1/2 cup of pandan juice (made from blending 10-12 pandan leaves with 1/2 cup of water)
- 1/4 cup of melted butter
Special equipment needed:
- 9-inch round cake pan
- Blender
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the rice flour, sugar, baking powder, and salt.
3. In a blender, blend the pandan leaves with water until smooth. Strain the mixture through a fine-mesh sieve to extract the juice.
4. In a separate bowl, whisk together the eggs, coconut milk, pandan juice, and melted butter.
5. Pour the wet ingredients into the dry ingredients and mix until well combined.
6. Grease the cake pan with butter or cooking spray.
7. Pour the batter into the cake pan and smooth out the top with a spatula.
8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 320
Fat: 13g
Carbohydrates: 45g
Protein: 5g
Sodium: 200mg
Sugar: 23g
Substitutions for ingredients:
- Rice flour can be substituted with all-purpose flour or gluten-free flour.
- Pandan leaves can be substituted with green food coloring or vanilla extract.
Variations:
- Add shredded coconut to the batter for a more tropical flavor.
- Top the cake with sliced mango or pineapple for a fruity twist.
Tips and tricks:
- Make sure to strain the pandan juice to remove any fibers or chunks.
- Use room temperature eggs for easier mixing.
- If the cake is browning too quickly, cover it with foil halfway through baking.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, place a slice of cake in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Cut the cake into wedges and serve on a platter with fresh fruit.
Garnishes:
- Fresh mint leaves
- Sliced fruit
- Whipped cream
Pairings:
- Hot tea or coffee
- Coconut water
Suggested side dishes:
- Fresh fruit salad
- Steamed rice
Troubleshooting advice:
- If the cake is too dense, try adding an extra egg or reducing the amount of rice flour.
- If the cake is too dry, try reducing the baking time or adding more coconut milk.
Food safety advice:
- Make sure to wash the pandan leaves thoroughly before blending.
- Store the cake in an airtight container to prevent spoilage.
Food history:
- Pandan Bingka is a traditional Malaysian cake made with pandan leaves and coconut milk.
Flavor profiles:
- Sweet, nutty, and tropical.
Serving suggestions:
- Serve the cake as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Malaysian