Indulge in the exquisite flavors and textures of Pandan Bird's Nest Cake, a delightful dessert that beautifully combines the fragrant pandan aroma with a unique, crispy-chewy delight. This stunning cake, resembling a bird's nest filled with sweet treasures, is surprisingly easy to make, resulting in a show-stopping treat perfect for any occasion. The vibrant green hue of the pandan complements the golden-brown crispiness of the pastry, creating a visual masterpiece as captivating as its taste. Imagine the satisfying crunch of the outer layer giving way to a soft, chewy interior, all infused with the subtle sweetness of pandan.
This irresistible Pandan Bird's Nest Cake is more achievable than you think! Follow our simple, step-by-step instructions below to create your own impressive and delicious bird's nests, guaranteed to impress your family and friends. Get ready to bake up a storm and experience the magic of this unique dessert.
Tools Needed
- Blender
- Mixing bowl
- Whisk
- Small frying pan (deep)
- Measuring cups
- Teacup (optional)
- Chopsticks
- Basket
Ingredients
- Rice flour: 500g
- Glutinous rice flour: 100g
- Tapioca starch: 100g (optional replacement for glutinous rice flour)
- Coconut milk: 300ml
- Pandan leaf water: 240ml
- Pandan leaves: 100g
- Water: 500ml
- Salt: 1/2 teaspoon
- Sugar: 320g
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare Batter
- Blend 100g pandan leaves with 500ml water. Strain and refrigerate for at least 4-5 hours. Use only the dark green liquid (240ml).
- Mix 500g rice flour and 100g glutinous rice flour (or tapioca starch).
- Add 300ml coconut milk, 240ml pandan leaf water, and ½ teaspoon salt to the flour mixture. Stir well.
- Knead the dough for 10-15 minutes (or 20 minutes for a better result) until sticky and bubbly.
- Add 320g sugar and stir until dissolved. Beat the dough for another 10-15 minutes (or 4-5 minutes with an egg beater).
- Let the dough rest for 10-15 minutes.
Step 2. Fry the Cakes
- Heat about half a cup of cooking oil in a small, deep frying pan over medium heat. Once hot, reduce heat to low.
- Pour approximately 90-100ml of batter into the hot oil, pouring firmly from top to bottom in one go. Use chopsticks to gently stir and rotate the cake.
- When the edges are golden brown, flip the cake and fry for another 30 seconds. Maintain a consistent low heat throughout the frying process.
Step 3. Cool and Serve
- Remove the fried cakes and place them in a basket to drain excess oil. Add a tablespoon of cold oil to the pan after frying each cake to regulate temperature for the next batch.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Using filtered rice flour will yield a more delicious cake than finely ground rice flour.
- Coconut milk is recommended for the best flavor and texture, preventing the cake from hardening when cooled.
Nutrition
- N/A
FAQs
1. Can I make the Pandan Bird's Nest Cake ahead of time?
Yes! The cake can be made a day or two in advance and stored in an airtight container at room temperature. The crispiness might slightly soften, but it will still be delicious.
2. What if my pandan paste is too strong/weak?
Adjust the amount of pandan paste to your liking. Start with less and add more gradually until you achieve your desired flavor intensity.
3. Can I use a different type of oil?
While vegetable oil is recommended, you can experiment with other neutral-flavored oils like canola or sunflower oil. The flavor might be slightly altered, but it should still work.
With its captivating aroma, visually stunning presentation, and irresistible blend of textures, the Pandan Bird's Nest Cake is a true masterpiece. This recipe allows you to impress your loved ones with a unique and delicious dessert that’s surprisingly easy to create. So, gather your ingredients and embark on this delightful baking adventure!