Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut milk
- 1/4 cup pandan juice (made from blending 10 pandan leaves with 1/2 cup water and straining)
Special equipment needed:
- 9x5 inch loaf pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, followed by the vanilla extract.
4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk and pandan juice, until everything is well combined.
6. Pour the batter into the prepared loaf pan and smooth out the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories: 363
Fat: 17g
Carbohydrates: 49g
Protein: 4g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the added salt to 1/4 teaspoon.
- Regular milk can be used instead of coconut milk, but the flavor will be slightly different.
- If pandan leaves are not available, pandan extract can be used instead. Use 1 teaspoon of extract in place of the pandan juice.
Variations:
- Add 1/2 cup of shredded coconut to the batter for a more tropical flavor.
- Top the cake with a pandan glaze made from mixing 1 cup of powdered sugar with 2 tablespoons of pandan juice.
- Use this recipe to make cupcakes instead of a loaf cake.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Sift the dry ingredients to prevent lumps in the batter.
- Don't overmix the batter once the dry ingredients have been added, as this can result in a tough cake.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Slice the cake and serve it on a platter with fresh pandan leaves as a garnish.
Garnishes:
Fresh pandan leaves
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad
Troubleshooting advice:
- If the cake is browning too quickly on top, cover it with aluminum foil for the remainder of the baking time.
- If the cake is not cooked through after the recommended baking time, continue baking it in 5 minute increments until a toothpick inserted into the center comes out clean.
Food safety advice:
Make sure all ingredients are fresh and properly stored before using them in the recipe.
Food history:
Pandan is a tropical plant commonly used in Southeast Asian cuisine for its fragrant leaves, which have a sweet, grassy flavor. Pandan is often used to flavor desserts, such as cakes and puddings.
Flavor profiles:
The pandan pound cake has a light, fluffy texture and a sweet, fragrant flavor with hints of coconut.
Serving suggestions:
Slice the cake and serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
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Region: Malaysian