Pandan Butter Cake

Pandan Butter Cake

Pandan leaves are very popular in South East Asia – they are used for both sweet and savoury dishes. I use pandan leaves when cooking my traditional Briyanis, sambals and even for making desserts and cakes. Freshly squeezed pandan juice not only adds aroma to a dish but also a nice and vibrant green colour. If you have too much or extra pandan leaves at home, wash a few leaves, and boil well with some water. Drink pandan water or pandan tea, as I call it, to get rid of body aches and to detoxify the body.

Preparation time: 20 minutes

Baking time: 45 minutes

Serves:   6-8

280 g plain flour

1 ½ teaspoons baking powder

220 ml cold full cream milk

10 pandan leaves, cut into 2 cm pieces

1 teaspoon apple green colouring (optional)

80 g Thirumala Ghee

170 g salted butter

240 g caster sugar

2 large eggs, lightly beaten


  1. Preheat oven to 180° C. Line a cake or loaf tin with non-stick baking paper.
  2. Sift the first two ingredients into a bowl and keep aside.
  3. Combine the milk and pandan leaves into a blender and blend till the milk turns green. Strain with a fine strainer and discard the fibres of the pandan leaves.
  4. Beat the Thirumala Ghee, butter and sugar at medium speed for 2 minutes until it becomes fluffy.
  5. Add low speed, add the eggs in, a little at a time, and then increase the speed.
  6. Add in the flour, pandan milk and colouring if you are using, in three instalments at very low speed until all are combined well.
  7. Fill the cake tin and bake for 45 minutes or until golden and is cooked when tested with a skewer.
  8. Serve.


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