Tried baking this Pandan Hot Milk Cake from a young aspiring baker, Javier Tan. I like to view his recipe posts as they are interesting and I am sure he has great potential to be a professional baker. However, my Hot Milk cake did not really turn out the same texture as his, mine were a little fluffy whereas his cakes were denser. Nevertheless, they tasted wonderful with strong pandan and coconut flavour. Looking forward to see more of his recipes.
Recipe with modifications
Ingredients
120g Plain Flour (sifted)
150g Sugar
1 tsp Baking Powder
1/4 tsp Salt
2 Large Eggs
113g unsalted Butter (cut into cubes)
60g Coconut Milk
60g Full Cream Milk
1/2 tsp Pandan Paste
1/2 tsp Vanilla Extract
150g Sugar
1 tsp Baking Powder
1/4 tsp Salt
2 Large Eggs
113g unsalted Butter (cut into cubes)
60g Coconut Milk
60g Full Cream Milk
1/2 tsp Pandan Paste
1/2 tsp Vanilla Extract
Directions
1. Preheat your oven to 160 degrees C and line your 8 x 8 inches baking tray with parchment paper.
2. Beat the eggs until light and frothy.
3. Add in the sugar, pandan paste, vanilla extract and salt to the eggs until all the sugar has dissolved. Set aside.
4. In a saucepan, mix together the two milks with the butter and heat at medium low, stirring constantly until the butter has dissolved.
5. Using one hand, pour in the butter and milk mixture into the sugar and egg mixture. Use your other hand to constantly stir the sugar and egg mixture to dissipate the heat to prevent the eggs from being cooked.
6. Combine the baking powder and all purpose flour in a mixing bowl, and sift it in. If already sifted, add in directly. Stir until just combined.
7. Pour into your baking tray. Tap against the counter a few times to prevent excessive air bubbles from being trapped.
8. Bake for about 20 minutes at 160 degrees C. At the 20 minutes mark, increase the temperature to 180 degrees C and bake for another 10 minutes or until the top is golden brown and a toothpick inserted into the middle comes out clean.
9. Cool the cake at a wire tray for about 30 minutes before consuming. You can cool it upside down to get the same density as my cake!
2. Beat the eggs until light and frothy.
3. Add in the sugar, pandan paste, vanilla extract and salt to the eggs until all the sugar has dissolved. Set aside.
4. In a saucepan, mix together the two milks with the butter and heat at medium low, stirring constantly until the butter has dissolved.
5. Using one hand, pour in the butter and milk mixture into the sugar and egg mixture. Use your other hand to constantly stir the sugar and egg mixture to dissipate the heat to prevent the eggs from being cooked.
6. Combine the baking powder and all purpose flour in a mixing bowl, and sift it in. If already sifted, add in directly. Stir until just combined.
7. Pour into your baking tray. Tap against the counter a few times to prevent excessive air bubbles from being trapped.
8. Bake for about 20 minutes at 160 degrees C. At the 20 minutes mark, increase the temperature to 180 degrees C and bake for another 10 minutes or until the top is golden brown and a toothpick inserted into the middle comes out clean.
9. Cool the cake at a wire tray for about 30 minutes before consuming. You can cool it upside down to get the same density as my cake!
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