Thai Coconut Pandan Leaf Cake with Palm Sugar Syrup

Name: Thai Coconut Pandan Leaf Cake with Palm Sugar Syrup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Dessert
Ingredients: 1 1/2 cups cake flour; 1 cup coconut milk; 6 pandan leaves, blended with 1/4 cup water and strained; 1 cup sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 4 large eggs, separated; 1 cup palm sugar, coarsely chopped; 1/2 cup water; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 cup shredded coconut, unsweetened; 1/4 cup coconut cream; 2 tablespoons sugar; 1/2 teaspoon pandan essence (optional)

A Fragrant Delight Bursting with Exotic Flavors

Enjoy a traditional Thai dessert that combines the fresh aroma of pandan leaves with the creamy sweetness of coconut and the rich depth of palm sugar syrup.

1 h 30 min
8
Intermediate

Ingredients

For the Pandan Cake

1 1/2 cups cake flour

1 cup coconut milk

6 pandan leaves, blended with 1/4 cup water and strained

1 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

4 large eggs, separated

For the Palm Sugar Syrup

1 cup palm sugar, coarsely chopped

1/2 cup water

1 teaspoon vanilla extract

1/4 teaspoon salt

For the Coconut Topping

1 cup shredded coconut, unsweetened

1/4 cup coconut cream

2 tablespoons sugar

1/2 teaspoon pandan essence (optional)

Preparation

Preparing the Pandan Juice

Blend Leaves

Blend the pandan leaves with water until smooth.

Strain Juice

Strain through a fine mesh or cloth to extract juice.

Measure Juice

Measure out 1/4 cup juice for the cake.

Preparing the Cake Batter

Preheat and Grease

Preheat the oven to 350°F (175°C) and grease a round cake tin.

Mix Dry Ingredients

Whisk together the cake flour, baking powder, and salt.

Combine Wet Ingredients

In a large bowl, mix coconut milk, pandan juice, and egg yolks. Gradually add flour mixture.

Cooking Process

Make the Cake Batter

Fold the whipped egg whites into the batter in three parts to maintain airiness.

Ensure that egg whites are free of any yolk before whipping. Whip the egg whites to soft peaks for an ultra-light and fluffy cake.

Bake the Cake

Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.

Bake at 350°F (175°C).

Prepare the Syrup

Combine palm sugar, water, and salt in a saucepan, bring to boil, then simmer until thickened. Add vanilla extract last.

Simmer syrup over medium heat.

Plating & Serving