Kek Pandan
Pencuci Mulut • Malaysia
How to Make Kek Pandan (Traditional & Healthy Version)
Kek Pandan, or pandan cake, is a beloved Malaysian dessert that showcases the vibrant green hue and aromatic flavor of pandan leaves—a staple in Malaysian kitchens. This light, fluffy cake is often enjoyed during family gatherings, afternoon tea, or festive celebrations. The subtle sweetness of Kek Pandan, combined with the creamy richness of santan (coconut milk), creates a unique and irresistible taste that reflects the diversity of Malaysian cuisine. The use of local ingredients like fresh pandan leaves and santan highlights the multicultural influences found throughout Malaysia, from the Malay kampung to urban centers. Making Kek Pandan at home allows you to control the quality of ingredients and reduce unnecessary fats or sugars, making it a health-conscious treat. The cake’s airy texture is achieved without heavy amounts of butter, and replacing refined sugar with a modest portion of natural sweetener makes it suitable for calorie watchers. Whether enjoyed as a dessert or a teatime snack, this recipe offers the authentic taste of Malaysia while being mindful of your nutritional goals.
Bahan-bahan(untuk 1 generous slice (approx. 80g))
- 8-10 leaves Fresh pandan leaves (Daun pandan, washed & chopped)
- 1/3 cup Water (For blending with pandan)
- 1 cup All-purpose flour (Can substitute whole wheat for health)
- 1 tbsp Cornstarch (For light texture)
- 1 tsp Baking powder
- 1/8 tsp Salt
- 2 large Eggs (Free-range preferred)
- 1/3 cup Coconut milk (santan) (Use light santan for fewer calories)
- 2 tbsp Coconut oil (Or canola oil)
- 4 tbsp Natural sweetener (Stevia or erythritol for lower GI)
- 1/4 tsp Cream of tartar (Helps stabilize egg whites) - pilihan
Arahan
- 1
Preheat oven to 170°C. Line a small cake pan with baking paper.
5 minutes
Ensure the oven is fully heated for even baking.
- 2
Blend pandan leaves with water until smooth. Strain to extract 1/4 cup of pandan juice.
5 minutes
Use a fine mesh sieve for vibrant green juice without fibers.
- 3
In a bowl, mix flour, cornstarch, baking powder, and salt. Set aside.
3 minutes
Sift the dry ingredients for a fluffier cake.
- 4
Separate egg yolks and whites. Beat yolks with sweetener until pale. Add santan, coconut oil, and pandan juice. Mix well.
4 minutes
Do not overmix to avoid dense cake.
Kenapa hidangan ini sihat
This healthy version of Kek Pandan uses light coconut milk, less oil, and natural sweeteners to reduce calories and glycemic impact. By avoiding artificial colors and flavorings, and leveraging the natural aroma of pandan, it offers a guilt-free indulgence. Whole food ingredients and minimal processing make this recipe a smart choice for those tracking macros or aiming to maintain a healthy lifestyle.
Kek Pandan provides a moderate amount of carbohydrates and healthy fats from coconut milk and oil. Using natural sweeteners and light santan reduces sugar and saturated fat, making it suitable for calorie-conscious diets. Pandan leaves are rich in antioxidants and may support digestion. The use of eggs adds protein and essential vitamins like vitamin B12 and choline. This dessert can be enjoyed as part of a balanced vegetarian diet.
Petua
- 💡Tip 1: Use fresh pandan leaves for the most authentic aroma and color.
- 💡Tip 2: Do not overmix the batter after folding in the egg whites to retain fluffiness.
- 💡Tip 3: For a richer taste, lightly toast the santan before adding it to the batter.
Penyimpanan & hidangan
Store Kek Pandan in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 220.0 kcal |
