Matcha Pandan Cake
Someone is craving for more Matcha Recipes! And yes! We love to introduce to you this MATCHA PANDAN CAKE with its creamy and perfect texture! 🍰 🍵
Follow this recipe to learn how to make one!
Dry ingredients
150g of cake flour or all purpose flour
2 tbsp of pandan powder
1/3 cup of sugar of choice *65g
1/4 tsp of baking powder
1/8 tsp of baking soda
1/4 tsp of salt
Wet ingredients
1/2 cup of dairy free milk
15g of pandan leaves
1/4 cup of dairy free yogurt
85g of dairy free butter melted
Matcha Custard
200g of full fat coconut milk
1/4 cup of soy milk
1/4 cup of sugar of choice
2 tbsp of Zen Tea Leaf® Matcha Green Tea Powder
1 tbsp of cornstarch, dissolved in 1 tbsp water
1/2 tsp of agar-agar powder
1 vanilla extract
pinch of pink salt
Instructions:
Preheat your oven at 175c. Line a baking sheet with parchment paper.
Combine chopped Pandan leaves, milk and blend until smooth. Strain mixture through a fine mesh sieve. Use the back of a spoon to press out the juice.
In a mixing bowl, combine dry ingredients. In a medium bowl mix together Pandan juice and wet ingredients. Fold the mixture with a spatula to incorporate.
Pour the batter into prepared pan. Bake for 25 mins or until a toothpick comes out clean. Let cool completely. Use a cake ring to cut out the cakes. Place cake in a cake ring, set aside.
In a saucepan, bring coconut milk, soy milk and sugar to a boil. Add agar-agar, Zen Tea Leaf® Matcha Green Tea Powder and stirring constantly, keep stirring until agar completely dissolve. Then lower the heat and whisk in cornstarch, vanilla and salt. Let simmer for 1 min. Turn off the heat and let the mixture cool for 2-3 mins. Pour mixture over the cake layer and refrigerate until it is firm enough to unmould.
Decorate using fruits.
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