Baked Pandan Semolina Cake

This is the fasting month for the Muslims. It is quite common for many Muslims to serve a variety of deserts after breaking their fast. Here is a recipe for Baked Pandan Semolina Cake. You can make cupcakes out of this recipe or bake in a round or loaf tin. Do take note that you need to keep this cake refrigerated if storing for more than one day as the recipe contains coconut cream.

 Preparation time:                 20 minutes

Cooking time:                       40 minutes

Serves:                                   8

30 g pandan leaves, cut into 2 cm pieces

250 ml water

250 g (4 medium) eggs, shelled and weighed

180 g caster sugar

125 ml coconut cream

1 teaspoon salt (4 g)

230 g fine semolina

70 g self-raising flour

125 g Q.B.B Pure Ghee

1 teaspoon vanilla extract

Extra Q.B.B Pure Ghee for greasing moulds


  1. Preheat oven to 200°C.
  2. Brush cannelle moulds with Q.B.B. Pure Ghee.
  3. Put pandan leaves and water into a blender and blend till the leaves become pulpy.
  4. Strain and squeeze out as much of the pandan juice as possible. Discard the pulp.
  5. Whisk eggs and sugar till thick or double in volume.
  6. Transfer to a pan. Add in the rest of the ingredients and combine well.
  7. Turn on heat to medium low. Cook, stirring it until it becomes thick and ensure it is lump free.
  8. Scoop batter into the prepared tin and bake for 25 minutes or till cooked through and golden brown.
  9. Serve warm or cold. 

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