Are you ready to take your dessert game to the next level? Look no further than the world of pandan desserts! With its unique aroma and flavor, pandan has become a staple in many Asian cuisines. From classic kaya jam toast to modern creations like pandan ice cream with sticky rice, there’s something for everyone in this collection of 18 irresistible pandan dessert recipes.
Whether you’re a seasoned baker or just looking for a new treat to try, these recipes are sure to satisfy your sweet tooth and leave you wanting more. From cakes and cookies to puddings and custards, we’ve got it all covered. So go ahead, get creative, and indulge in the world of pandan desserts!
Pandan Coconut Custard
This creamy dessert combines the unique flavor of pandan with the richness of coconut custard, perfect for a special occasion or a sweet treat any time of the year.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup unsweetened shredded coconut
– 1/4 teaspoon salt
– 1/2 teaspoon pandan extract
– 3 large egg yolks
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine cream, milk, coconut, and salt. Heat over medium heat until the mixture simmers.
3. Remove from heat and stir in pandan extract. Let it steep for 10 minutes.
4. Whisk together egg yolks and sugar. Temper the egg yolks by slowly pouring the warm coconut mixture into the eggs, whisking constantly.
5. Pour the custard mixture into a baking dish and dot with melted butter.
6. Bake for 25-30 minutes or until the edges are set and the center is still slightly jiggly.
Cooking Time: 25-30 minutes
Pandan Chiffon Cake
This Pandan Chiffon Cake is a twist on the classic chiffon cake, infused with the sweet and nutty flavor of pandan leaves. With its airy texture and delicate green hue, this cake is perfect for special occasions or as a treat any time of the year.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg whites
– 1/2 cup (120ml) vegetable oil
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup (15g) pandan extract or 1-2 tablespoons pandan leaves, finely chopped
– 1/2 cup (60g) heavy cream, whipped
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 10-inch (25cm) tube pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat egg whites until frothy. Add pandan extract or chopped pandan leaves; beat until combined.
4. Gradually add oil and flour mixture to egg whites; beat until smooth.
5. Pour batter into prepared pan and bake for 45-50 minutes or until cake is golden brown.
6. Remove from oven and let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
7. Once cooled, whip heavy cream and spread on top of the cake.
Cooking Time: 45-50 minutes
Pandan Mochi with Toasted Coconut
This recipe combines the unique flavor of pandan leaves with the creamy richness of coconut, all wrapped up in a soft and chewy mochi. Perfect for a sweet treat or dessert.
Ingredients:
– 1 cup glutinous rice flour
– 1/2 cup water
– 1/4 teaspoon salt
– 1/4 teaspoon pandan extract
– 1/2 cup coconut cream
– 1/4 cup granulated sugar
– Toasted coconut flakes, for garnish
Instructions:
1. In a large mixing bowl, combine glutinous rice flour and salt.
2. Gradually add in water while kneading the mixture until a dough forms.
3. Add pandan extract and continue to knead until well combined.
4. Divide the dough into 6-8 equal pieces.
5. Roll each piece into a ball and flatten slightly into an oval shape.
6. Place a small spoonful of coconut cream in the center of each mochi.
7. Fold the mochi over the filling, forming a square or triangle shape.
8. Serve toasted coconut flakes on top.
Cooking Time: 15-20 minutes to prepare, no cooking required.
Pandan Kaya Jam Toast
Experience the sweet and aromatic flavors of Southeast Asia with this simple recipe for Pandan Kaya Jam Toast. This classic Malaysian breakfast treat combines toasted bread with a fragrant pandan kaya jam, made with coconut milk and palm sugar.
Ingredients:
– 2 slices of white bread
– 1/4 cup pandan kaya jam (homemade or store-bought)
– 1 tablespoon unsalted butter, softened
– Pinch of salt
Instructions:
1. Toast the bread until lightly browned.
2. Spread a layer of pandan kaya jam on each slice.
3. Dot the top of each slice with softened butter.
4. Sprinkle a pinch of salt to balance the sweetness.
5. Serve immediately and enjoy!
Cooking Time: 5-7 minutes
Pandan Panna Cotta with Mango Coulis
Combine the creamy richness of panna cotta with the exotic flavor of pandan and the sweetness of fresh mango for a unique dessert experience.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 tsp salt
– 1/4 cup pandan syrup (or substitute with coconut cream and a pinch of salt)
– Fresh mango slices, for serving
Instructions:
1. In a medium saucepan, combine cream, milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Remove from heat and stir in vanilla extract and pandan syrup (or coconut cream mixture). Let cool to room temperature.
3. Pour the mixture into small individual serving cups or a large serving dish. Refrigerate for at least 4 hours or overnight until set.
4. Serve chilled, topped with fresh mango slices and a drizzle of mango coulis (see below).
Mango Coulis:
– 2 ripe mangos, diced
– 1 tbsp honey
Combine mango and honey in a blender or food processor. Blend until smooth and adjust sweetness to taste.
Pandan Ice Cream with Sticky Rice
This refreshing dessert combines the creamy sweetness of pandan ice cream with the sticky, savory goodness of cooked rice. Perfect for hot summer days or as a unique treat any time of the year.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/4 teaspoon pandan extract
– 1 cup cooked sticky rice (glutinous rice)
– 1 tablespoon unsalted butter, melted
– Pinch of salt
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers.
2. Remove from heat and stir in pandan extract. Let cool to room temperature.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Cook sticky rice according to package instructions. Mix with melted butter and a pinch of salt.
5. Churn the cooled ice cream mixture in an ice cream maker according to manufacturer’s instructions.
6. Once churned, scoop the pandan ice cream into bowls and top with cooked sticky rice.
Cooking Time: 2 hours (including cooling time)
Pandan Butter Cookies
Pandan Butter Cookies Recipe
Summary: These soft and chewy cookies are infused with the unique flavor of pandan leaves, perfect for a tropical twist on classic butter cookies.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 2 large eggs
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon pandan extract
– 2 3/4 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream the butter and sugars until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract and pandan extract.
3. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients and mix until just combined.
4. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
5. Bake for 12-14 minutes or until lightly golden.
6. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
7. Dust with confectioners’ sugar, if desired.
Cooking Time: 12-14 minutes
Pandan Crème Brûlée
This creamy dessert combines the traditional French classic with the aromatic flavors of pandan, adding an exotic twist to the usual crème brûlée.
Ingredients:
– 2 cups heavy cream
– 1 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 2 large egg yolks
– 1 tsp vanilla extract
– 1/4 tsp pandan extract
– 1/4 cup pandan leaves (dried or fresh)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a medium saucepan, combine cream, sugar, melted butter, and pandan extract. Heat over medium heat, stirring occasionally, until the sugar dissolves.
3. In a separate bowl, whisk together egg yolks and vanilla extract. Temper the egg yolks by slowly pouring the warm cream mixture into the eggs, whisking constantly.
4. Pour the mixture into 6 ramekins or small baking dishes. Place pandan leaves on top of each ramekin (if using fresh pandan, tie with string to prevent leaves from floating).
5. Bake for 25-30 minutes or until edges are set and centers are still slightly jiggly.
6. Remove from oven and let cool. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
7. Just before serving, sprinkle a thin layer of sugar over the top of each ramekin. Caramelize with a kitchen torch or under the broiler.
Cooking Time: 25-30 minutes
Pandan Pancakes with Palm Sugar Syrup
Start your day with a delicious and unique breakfast treat from Southeast Asia – pandan pancakes served with a drizzle of sweet palm sugar syrup. This recipe combines the aromatic flavor of pandan leaves with the richness of palm sugar, creating a truly exotic taste experience.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup whole milk
– 1 large egg
– 1/4 cup pandan extract (or 2-3 leaves of fresh pandan)
– Palm sugar syrup ingredients: palm sugar, water, and a pinch of salt
Instructions:
1. In a bowl, whisk together flour, cornstarch, salt, and baking powder.
2. In a separate bowl, whisk together milk, egg, and pandan extract (or chopped fresh pandan).
3. Pour wet ingredients into dry ingredients and stir until just combined.
4. Heat a non-stick pan over medium heat. Drop 1/4 cup of batter onto the pan and cook for 2-3 minutes or until bubbles appear on surface.
5. Flip pancakes and cook for another minute.
6. Serve with palm sugar syrup (heat equal parts palm sugar and water, stirring until dissolved, then add a pinch of salt).
Cooking Time: 10-12 minutes per batch
Pandan Tapioca Pearl Pudding
Experience the exotic flavors of Southeast Asia with this creamy and refreshing pudding, infused with the aromatic essence of pandan leaves and the subtle sweetness of tapioca pearls.
Ingredients:
– 2 cups whole milk
– 1 cup heavy cream
– 1/4 cup granulated sugar
– 1/2 teaspoon pandan extract
– 1/2 cup tapioca pearls, soaked in water for at least 4 hours
– Salt to taste
Instructions:
1. In a medium saucepan, combine milk, heavy cream, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers.
2. Remove from heat and stir in pandan extract.
3. Add soaked tapioca pearls to the warm mixture and let sit for 5 minutes.
4. Stir well to distribute the pearls evenly.
5. Refrigerate for at least 2 hours or overnight to allow the flavors to meld.
6. Serve chilled, garnished with a sprinkle of sugar if desired.
Cooking Time: 10-15 minutes (plus chilling time)
Pandan Layer Cake
This Pandan Layer Cake recipe brings together the unique flavor of pandan leaves with a moist and fluffy cake, perfect for any occasion.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup pandan extract or 2-3 pandan leaves, blended with 1 tablespoon water
– 1 cup whole milk, at room temperature
Instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour three 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine softened butter and eggs. Beat until smooth.
4. Add pandan extract or blended pandan leaves to the wet ingredients and mix well.
5. Gradually add dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients. Beat just until combined.
6. Divide batter evenly among prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 25-30 minutes per layer
Pandan Coconut Macaroons
Experience the unique flavor combination of pandan leaves and coconut in these chewy, tropical macaroon treats.
Ingredients:
– 1 cup (200g) shredded coconut
– 1/2 cup (100g) confectioner’s sugar
– 1/4 cup (60g) unsalted butter, softened
– 2 large egg whites
– 1 tsp pandan extract
– Pinch of salt
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, confectioner’s sugar, and salt.
3. In a large bowl, beat the butter and pandan extract until smooth.
4. Gradually add egg whites to the butter mixture, beating until stiff peaks form.
5. Fold in the coconut mixture until well combined.
6. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, leaving about 1 inch (2.5 cm) space between each cookie.
7. Bake for 18-20 minutes or until lightly golden.
Cooking Time: 18-20 minutes
Pandan Rice Krispie Treats
A twist on the classic Rice Krispie treats, these Pandan-infused treats are a unique and delicious dessert perfect for any occasion.
Ingredients:
– 3 cups Rice Krispies cereal
– 1 cup granulated sugar
– 1/2 cup light corn syrup
– 1/4 cup melted butter or margarine
– 1 teaspoon pandan extract
– Food coloring (green)
– Confectioners’ sugar (optional)
Instructions:
1. In a large pot or saucepan, melt the butter or margarine over low heat.
2. Add the sugar, corn syrup, and pandan extract to the melted butter. Stir until well combined.
3. Bring the mixture to a simmer, stirring occasionally.
4. Remove from heat and stir in the Rice Krispies cereal until well coated.
5. Press the mixture into a greased 9×13-inch baking dish.
6. Let cool and harden for about 30 minutes.
7. Cut into desired shapes and dust with confectioners’ sugar if desired.
Cooking Time: 30 minutes
Pandan Flan with Caramel Sauce
This Southeast Asian-inspired dessert combines the creamy richness of flan with the nutty flavor of pandan, topped with a velvety caramel sauce. Perfect for warm weather, this recipe is easy to make and sure to impress your friends and family.
Ingredients:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 cup whole milk
– 1/2 teaspoon kosher salt
– 1/4 teaspoon pandan extract
– 3 large egg yolks
– Caramel sauce (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium saucepan, combine cream, sugar, milk, and salt. Heat over medium heat, stirring until sugar dissolves.
3. Remove from heat and stir in pandan extract. Let cool slightly.
4. Whisk in egg yolks until smooth.
5. Pour into 6 (1/2 cup) ramekins or small cups.
6. Bake for 35-40 minutes, or until edges are set and centers are still slightly jiggly.
7. Remove from oven and let cool to room temperature.
8. Serve with caramel sauce drizzled on top.
Cooking Time: 35-40 minutes
Pandan Waffles with Coconut Whipped Cream
Start your day off right with these fluffy and flavorful pandan waffles, topped with a dollop of creamy coconut whipped cream. The perfect combination of sweet and savory, this recipe is sure to become a new favorite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 3 tablespoons pandan extract
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup milk
– 2 large eggs
– 4 tablespoons unsalted butter, melted
– Coconut whipped cream (recipe below)
– Fresh fruit or whipped cream for topping (optional)
Instructions:
1. Preheat waffle iron according to manufacturer’s instructions.
2. In a bowl, whisk together flour, pandan extract, baking powder, and salt.
3. In a separate bowl, whisk together milk, eggs, and melted butter.
4. Pour wet ingredients into dry ingredients and stir until just combined.
5. Cook waffles for 3-4 minutes or until golden brown.
6. Top with coconut whipped cream and fresh fruit or whipped cream (if desired).
Coconut Whipped Cream:
– 1 cup heavy cream
– 2 tablespoons unsweetened shredded coconut
– 2 tablespoons granulated sugar
Whisk together ingredients until stiff peaks form.
Pandan Sago Pudding with Gula Melaka
This classic Southeast Asian dessert combines the creamy richness of sago pudding with the fragrant flavor of pandan leaves and the caramel sweetness of gula melaka. Perfect for a warm evening or as a comforting treat any time of the year.
Ingredients:
– 1 cup sago
– 2 cups water
– 1/4 cup granulated sugar
– 1/4 cup pandan extract
– 1/2 cup coconut milk
– 1/4 cup gula melaka (palm sugar)
– 1/4 teaspoon salt
– 1/2 cup heavy cream
Instructions:
1. Rinse sago and soak in water for at least 4 hours or overnight.
2. Drain and cook sago according to package instructions.
3. In a saucepan, combine sugar, pandan extract, coconut milk, gula melaka, and salt. Heat over low heat, stirring until sugar dissolves.
4. Add cooked sago and heavy cream to the saucepan. Stir until well combined.
5. Pour pudding mixture into individual serving cups or a large serving dish.
6. Refrigerate for at least 2 hours or overnight before serving.
Cooking Time: 15 minutes
Pandan Cheesecake with a Coconut Crust
This unique dessert combines the creamy richness of cheesecake with the aromatic flavor of pandan and the crunch of coconut crust. Perfect for those looking to try something new and exciting!
Ingredients:
For the coconut crust:
– 1 cup unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/2 cup melted unsalted butter
For the cheesecake:
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/4 cup pandan extract or 1-2 leaves of fresh pandan
– 1 cup heavy cream
Instructions:
1. Preheat oven to 350°F (180°C).
2. Prepare the coconut crust by mixing all ingredients in a bowl until well combined.
3. Press the mixture into a springform pan and bake for 10 minutes.
4. In a separate bowl, beat the cream cheese until smooth, then add sugar, eggs, vanilla extract, and pandan extract. Mix until combined.
5. Pour the cheesecake batter over the coconut crust and bake for 45-50 minutes or until set.
6. Allow to cool before serving.
Cooking Time: 55-60 minutes
Pandan Coconut Jelly
This Pandan Coconut Jelly recipe combines the sweet and nutty flavors of pandan leaves with the creaminess of coconut, creating a unique and refreshing dessert perfect for hot summer days.
Ingredients:
– 1 cup water
– 1/2 cup granulated sugar
– 1/4 cup pandan extract or 1/2 cup pandan leaves
– 1 can (14 oz) full-fat coconut milk
– 1 envelope (0.25 oz) unflavored gelatin
Instructions:
1. In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.
2. In a medium saucepan, combine the sugar, pandan extract or leaves, and 1 cup of water. Heat over low heat, stirring occasionally, until the sugar dissolves.
3. Add the softened gelatin to the saucepan and stir until fully dissolved.
4. Remove from heat and stir in the coconut milk.
5. Pour the mixture into small cups or a 9×13 inch baking dish. Refrigerate for at least 4 hours or overnight until set.
Cooking Time: 10 minutes (plus refrigeration time)
Summary
Discover the irresistible charm of pandan desserts! This article presents 18 mouth-watering recipes that combine the unique flavor and aroma of pandan with sweet treats. From creamy custards to crispy cookies, fluffy cakes to rich puddings, these innovative desserts will tantalize your taste buds. Explore the versatility of pandan in traditional desserts like kaya jam toast and mochi, or get creative with modern twists like pandan ice cream and cheesecake. Whether you’re a foodie or just looking for inspiration, this collection is sure to satisfy your cravings and leave you wanting more!
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