Chewy Pandan Leaf Cake with Crispy Coconut Filling

Updated at: 01/06/2025

Indulge in the exquisite flavors of Southeast Asia with this delightful Pandan Leaf Cake featuring a crispy coconut filling. The vibrant green hue of the cake, derived from fragrant pandan leaves, instantly captivates the eye, promising a taste sensation as unique as its appearance. Imagine the soft, spongy texture of the cake melting in your mouth, complemented by the satisfying crunch of the toasted coconut filling – a delightful contrast of textures that will leave you wanting more. This recipe masterfully balances sweetness and subtle herbal notes, making it a perfect treat for any occasion.

This Pandan Leaf Cake with Coconut Filling is surprisingly easy to make, even for novice bakers. The detailed instructions, complete with helpful tips and tricks, will guide you through each step of the process, from preparing the pandan extract to achieving the perfect coconut topping. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions below.

Tools Needed

  • blender
  • sieve
  • pot
  • frying pan
  • baking pan or mold

Ingredients

  • pre-mixed banh bo flour: 460g
  • water: 460ml
  • cooking oil: 20g
  • coconut oil: 20g
  • fresh milk: 220ml
  • grated coconut: 100g
  • sugar: 100g + 4-5 tablespoons (20-30g for coconut filling)
  • pandan leaves: 100g
  • sesame seeds: a little
  • salt: a pinch
  • rice flour: a little (optional, for coconut filling)

Step-by-Step Instructions

Step 1. Prepare the Flavors

  • Blend 100g pandan leaves with 500ml water, then strain and squeeze out the juice. Let it rest for 1 hour, then drain the clear water, keeping only the green essence (approx. 450ml).
  • In a pot, combine 150-160ml coconut milk, 100ml fresh milk, 4-5 tablespoons of sugar, a pinch of salt, and a little rice flour (optional). Stir well, then cook for 15-20 minutes until thickened. Let cool.
  • Marinate 100g grated coconut with 4-5 tablespoons sugar and a pinch of salt for 20-30 minutes. Stir-fry for 5-7 minutes, then add fresh milk and stir-fry for another 5-7 minutes until the coconut absorbs the milk. Let cool.
Prepare pandan leaf juice: Blend 100g pandan leaves with 500ml water, then strain and squeeze out the juice. Let it rest for 1 hour, then drain the clear water, keeping only the green essence (approx. 450ml).Prepare coconut filling: In a pot, combine 150-160ml coconut milk, 100ml fresh milk, 4-5 tablespoons of sugar, a pinch of salt, and a little rice flour (optional). Stir well, then cook for 15-20 minutes until thickened. Let cool.Prepare coconut topping: Marinate 100g grated coconut with 4-5 tablespoons sugar and a pinch of salt for 20-30 minutes. Stir-fry for 5-7 minutes, then add fresh milk and stir-fry for another 5-7 minutes until the coconut absorbs the milk. Let cool.
Prepare the Flavors

Step 2. Make the Cake Batter & Ferment

  • In a bowl, combine 460g pre-mixed banh bo flour, yeast packet (from pre-mixed flour or purchased separately), 450ml pandan leaf essence, and 10-20g coconut oil. Mix well.
  • Cover the batter and let it ferment for 2-3 hours (in cold weather) or 1-1.5 hours (in warm weather).
Prepare the cake batter: In a bowl, combine 460g pre-mixed banh bo flour, yeast packet (from pre-mixed flour or purchased separately), 450ml pandan leaf essence, and 10-20g coconut oil. Mix well.Ferment the batter: Cover the batter and let it ferment for 2-3 hours (in cold weather) or 1-1.5 hours (in warm weather).
Make the Cake Batter & Ferment

Step 3. Cook the Cake

  • Grease a pan with coconut oil. Pour in a portion of the batter, cover and cook over low heat for 2-4 minutes per side, or until cooked through. Repeat with remaining batter.
Bake the cake: Grease a pan with coconut oil. Pour in a portion of the batter, cover and cook over low heat for 2-4 minutes per side, or until cooked through. Repeat with remaining batter.
Cook the Cake

Step 4. Assemble and Finish

  • Once cooled, add coconut filling to the cooked cakes and roll them up. You can bake in the oven at 160°C for 30 minutes, then reduce to 150°C for another 20 minutes.
Assemble the cake: Once cooled, add coconut filling to the cooked cakes and roll them up. You can bake in the oven at 160°C for 30 minutes, then reduce to 150°C for another 20 minutes.
Assemble and Finish

Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide

Tips

  • To avoid a bitter taste, ensure you properly drain the pandan leaf juice and use only the concentrated green essence.
  • Coconut oil adds extra flavor and aroma to both the cake and filling. If unavailable, substitute with cooking oil.
  • The consistency of the coconut filling can be adjusted by adding more or less rice flour/cornstarch.
  • Don't overcrowd the pan when baking the cakes; this prevents burning and ensures even cooking.
  • For a softer cake, consume it immediately after cooking. For a slightly crispier exterior, let it cool completely.

Nutrition

  • N/A

FAQs

1. Can I substitute the pandan leaves with pandan extract?

Yes, pandan extract is a convenient alternative. Use about 2-3 teaspoons, adjusting to your preference for intensity of flavor. Start with less and add more as needed.

2. How can I ensure the coconut filling is crispy?

Make sure the coconut is shredded finely and spread thinly on the baking sheet. Toast it until it's golden brown and slightly caramelized, ensuring it's completely dry to prevent sogginess.


This chewy Pandan Leaf Cake with crispy coconut filling is a delightful fusion of textures and flavors, perfect for satisfying any sweet craving. The fragrant pandan and the satisfying crunch of the coconut create an unforgettable taste experience. Enjoy this delicious treat, and don't hesitate to experiment with variations to make it your own!