Sweet Pandan Recipes

Last year, Nigella Lawson boldly declared that the humble pandan leaf would soon be taking over the foodie world, entering the realms of the ever popular avocado. To help the pandan leaf on its way to (foodie) world domination, we present you with a couple of our favourite pandan dessert recipes!

Pandan Chiffon Cake

No collection of pandan recipes could ever be complete without the inclusion of the pandan chiffon cake. This is like the staple dessert for fans of the pandan leaf and is enjoyed by many in Southeast Asia. Traditionally, this should be baked in a round chiffon or angel cake tin, that leaves the bake with a hole through the middle, a bit like a big doughnut!

Ingredients:

200g self-raising flour

200g caster sugar

140ml coconut milk

6 large eggs, separated

100ml vegetable oil

2 tsp baking powder

2tsp vanilla extract

1 tsp pandan paste

1 tsp cream of tartar

Method:

1) Add the egg yolks to half of the sugar (100g) in a large bowl and whisk with an electric whisk at high speed until it is fluffy and pale.

2) In another bowl, mix the coconut milk, oil, pandan paste and vanilla extract. Pour this into the egg yolk mixture and whisk for 20 seconds until combined.

3) Sift the flour and baking powder into the mixture and whisk for a further minute. Set this mixture aside and clean the whisk.

4) In a new bowl, whisk the egg whites on a fast speed until frothy. Add in the cream of tartar. Turn the whisk to low and slowly add in the remaining sugar, before returning to a high speed. Continue to whisk until the egg whites form stiff peaks.

5) Carefully spoon this mixture into the pandan and egg yolk mixture and fold gently.

6) Bake for 20 minutes at 180 degrees, then turn the oven down to 140 degrees and cook for a further 25 minutes. Once it is out of the oven, allow the cake to cool completely (this can take a couple of hours) before you attempt to remove it from its mould.

Pandan and Coconut Sticky Rice Balls

These colourful treats make for a sweet snack or delicious dessert. To make them you will need:

150g glutinous rice flour (this can also be known as sticky rice flour)

150g brown sugar

200ml light coconut milk

75g desiccated coconut

½ tsp pandan paste or essence

½ tsp oil

Method:

1) In a bowl, mix the rice flour, coconut milk and pandan essence with a spoon until a dough is formed. If it feels too sticky, add a little more flour, and if it doesn’t quite stick together as a dough, then add some more coconut milk.

2) Scoop out a small portion of dough and roll it into a ball in your palms. Push a thumb into the centre of the ball and spoon about half a teaspoon of sugar into the dent. Pinch the ball closed and roll it back into a ball shape. Repeat until all of the dough has been used.

3) Boil a pan of water on a high heat. When boiling, add the pandan balls into the pan. As they begin to rise to the surface of the water, turn the heat down to medium, and cook for a couple of minutes.

4) Spread the teaspoon of oil over a piece of parchment paper or over another surface like a counter, chopping board or plate, and place the cooked pandan balls on it to stop them sticking.

5) Sprinkle the coconut on a plate or bowl then roll each of the pandan balls through it to coat them in coconut. Serve and enjoy!

If you would like to try and make your own sweet treats using pandan, then take a look at our extensive range of oriental condiments to help you get started!