Kek Lapis Pandan
Pencuci Mulut • Malaysia
How to Make Pandan Layer Cake (Traditional & Healthy Version)
Pandan Layer Cake, or 'Kek Lapis Pandan', is a beloved Malaysian dessert that showcases the vibrant multicultural heritage of Malaysia. This cake features soft, airy layers of pandan-infused sponge alternated with creamy santan (coconut milk) custard, creating a beautiful green and white pattern. The use of natural pandan leaves gives the cake its signature aroma and color, making it a favorite at festive gatherings, family celebrations, and tea time. Originating from the creative fusion of Malay and Nyonya (Peranakan) culinary traditions, Pandan Layer Cake is distinctively Malaysian. It offers a light sweetness balanced by the fragrant essence of pandan and the rich, creamy texture of coconut. Health-conscious eaters will appreciate this version, which uses less sugar and whole-grain flour for added fiber, while maintaining the authentic flavor and delicate texture cherished by Malaysians. This cake is a delightful treat that reflects Malaysia’s love for aromatic local ingredients and visually stunning desserts.
Bahan-bahan(untuk 1 generous slice (approx. 100g))
- 5-6 leaves Pandan leaves (Daun pandan, fresh if possible)
- 1/2 cup Water (for blending with pandan)
- 2 large Eggs
- 3/4 cup Whole wheat flour (or unbleached all-purpose flour)
- 2 tbsp Cornstarch (for custard layer)
- 3/4 cup Santan (coconut milk) (preferably fresh, reduced-fat)
- 1/4 cup Sugar (use less for a healthier version)
- 1 tsp Baking powder
- 1/4 tsp Salt
- 2 tbsp Vegetable oil (or melted coconut oil)
Arahan
- 1
Blend pandan leaves with water and strain to extract pure pandan juice. Set aside.
5 minutes
Use a fine sieve or cheesecloth for smoother juice and more vibrant color.
- 2
Preheat your steamer and lightly grease a small round cake pan.
2 minutes
Line the pan with parchment for easy removal.
- 3
In a bowl, whisk eggs and sugar until pale and fluffy. Gradually add pandan juice and vegetable oil.
4 minutes
Whisk well to incorporate air for a lighter cake.
- 4
Sift in whole wheat flour, baking powder, and salt. Fold gently until just combined.
2 minutes
Do not overmix to keep the cake tender.
Kenapa hidangan ini sihat
By using whole wheat flour and reducing sugar, this recipe supports better blood sugar control and heart health. The inclusion of fresh pandan leaves and coconut milk adds natural flavor and nutrients without the need for artificial colors or flavorings. This cake is lower in calories and saturated fat compared to traditional versions, making it a guilt-free treat suitable for most diets.
This Pandan Layer Cake is made with whole wheat flour for added dietary fiber and uses reduced sugar to maintain a lower glycemic index. Fresh pandan leaves offer antioxidants such as flavonoids and natural chlorophyll, while santan (coconut milk) provides beneficial medium-chain triglycerides (MCTs) and essential vitamins. Each serving contains moderate carbohydrates, healthy fats from coconut, and protein from eggs, making it a balanced dessert option.
Petua
- 💡Use fresh pandan leaves for the brightest color and most authentic aroma.
- 💡Steam each layer until just set to avoid sogginess and achieve perfect separation.
- 💡Chill the cake thoroughly before slicing for clean, neat layers.
Penyimpanan & hidangan
Store in an airtight container in the refrigerator for up to 3 days. Best served chilled. Allow to come to room temperature for softer texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 210.0 kcal |
