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Easily make this delightfully sweet Pandan Cake right in your Instant Pot! This Indonesian dessert is wonderfully soft, moist, and crazy delicious.
Why Pandan Cake Is The Cake You Never Knew You Needed
Have you ever seen a more beautiful dessert in your life? This doesn't even need food coloring to make it this gorgeous green, because Pandan extract makes this Pandan Cake this color naturally.
What is Pandan?
It's a lovely green extract that has a unique flavor. Some say it's like an exotic vanilla with a fresh herbal overtone. Others say words can't describe the flavor, and to just enjoy it. I say it's delicious and try to use it in as many things as possible!
Pandan is an exotic plant that grows in Southeast Asia and the extract is made from the leaves. It's commonly used to flavor desserts like this Pandan Cake in that area's cuisine.
Can You Bake A Chiffon Cake In The Instant Pot?
Despite what you may think, baking in the Instant Pot is not only easy, but makes incredible food. This Pandan cake, and any of the cakes I've made in my Instant Pot, doesn't turn out soggy, but is beautifully moist and fully cooked at the same time.
Why Does Chiffon Cake Have A Hole In The Middle?
Chiffon cake is traditionally baked in a bundt pan to help the delicate batter rise.
If you try baking this cake in a larger pan without a hole in the middle, the weight of the cake may cause the cake to sink in the middle.
What Is Pandan Cake Made Of?
Except for the pandan extract, you likely already have all of the ingredients you need for this yummy Chiffon Cake in your kitchen!
Here's what you'll need:
- Eggs
- Oil
- Granulated sugar
- Evaporated Milk,or coconut milk
- All-Purpose Flour
- Baking Powder
- Pandan Extract
How To Make Pandan Cake
- Grease. Grease a 6 cup bundt pan.
- Blend. Using a stand mixer or a hand mixer, blend together the eggs, oil and sugar until the sugar has dissolved and the eggs are whipped. Pour in the milk and pandan extract and continue blending.
- Add dry ingredients. Add in flour and baking powder and blend to a smooth batter.
- Pour. Pour the batter into the prepared pan and cover with foil.
- Place. Place 1.5 cups of water into the Instant Pot. Add a steamer rack. Place the cake pan on the steamer rack.
- Cook. Close the lid and select PRESSURE COOK on HIGH for 20 minutes. Allow the pot to rest undisturbed for 10 minutes, and then release all remaining pressure.
- Cool. Remove the cake pan, allow it to cool for 10 minutes then remove the Pandan cake from the bundt pan.
Looking For More Great Cake Recipes?
- This Gluten-Free Chocolate Cake uses coconut flour to give the cakes a little body --perfect for those who can’t use almond flour.
- This Gluten-Free Carrot Cake is going to absolutely blow your mind! It’s so good you’ll swear it’s just straight-up carrot cake and it’s a keto recipe as well.
- If you’re looking for a delicious, moist, and absolutely crave-worthy cake recipe, this Keto Lemon Pound Cake recipe is for you.
- Ginger Cassava Cake - A quick, simple, gluten-free, vegan dessert recipe.
I'm so excited for you to try this Instant Pot Pandan Cake! It's unlike any other cake you've eaten, and I'm sure you're going to love it! Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!
Pandan Cake | Chiffon Cake Recipe
URVASHI PITRE
Easily make this delightfully sweet Pandan Cake right in your Instant Pot! This Indonesian dessert is wonderfully soft, moist and crazy delicious.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Natural Pressure Release 10 mins
Total Time 40 mins
Course Dessert
Cuisine Indonesian
Servings 4
Calories 456 kcal
Equipment
Instant Pot
6 cup bundt pan
Ingredients
- 4 Eggs
- 1/4 cup Oil
- 3/4 cup granulated sugar
- 1/2 cup Evaporated Milk or coconut milk
- 1.25 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 4-5 drops Pandan Extract
- 1.5 cups Water for the Instant Pot
Instructions
Grease a 6 cup bundt pan.
Using a stand mixer or a hand mixer, blend together the eggs, oil and sugar until the sugar has dissolved and the eggs are whipped. Add the milk and pandan extract and continue blending.
Add in flour and baking powder and blend to a smooth batter.
Pour the batter into the prepared pan and cover with foil.
Place 1.5 cups of water into the Instant Pot. Add a steamer rack. Place the cake pan on the steamer rack.
Close the lid and select PRESSURE COOK on HIGH for 20 minutes. Allow the pot to rest undisturbed for 10 minutes, and then release all remaining pressure.
Remove the cake pan, allow it to cool for 10 minutes then remove the cake from the bundt pan.
Notes
- Make sure to allow the cake to cool before trying to remove it from the pan.
Keyword Chiffon Cake, Pandan Cake, Pandan Cake Recipe
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Reader Interactions
Comments
KEVIN
I am obsessed with your recipes. I have all five books. The sponge cake recipe is very much undercooked at 20 minutes, in fact it is mostly liquid. Since it contains raw eggs this does present a food safety issue. You may want to revisit this recipe. Im finishing in the oven at 350. Love your recipes! Thanks
Reply
Kevin
This cake was still liquidy at 20 minutes. Another commenter said 30 minutes was not enough either. I increased the cook time to 45 minutes and kept everything else the same. It came out perfectly.Reply
Aurora
Hi, i love your recipes - have tried the caramel custard and the pandan custard and they were both lovely! Thank you so much! I am having issue with the pandan cake though - when i cooked for 20 mins in my instant pot, it was still liquid-ish. So on a separate occassion, i gave it another try and this time i cooked for 30 mins, the cake was no longer liquid-ish but it is not cooked/not done. Do you know what could be the possible reasons? Thanks again!
Reply
lee
Can I bake this in an oven instead of using an instant pot?
Reply
URVASHI PITRE
Yes you can but I couldn’t tell you time. I’d start at 350f for 30 mins
Reply
Kate
I don't have a small enough bundt cake pan. Can I use a regular cake pan for this recipe? Would I change the cooking time?
Thank you.
Reply
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As a seasoned culinary enthusiast with a profound understanding of international flavors and cooking techniques, I can confidently affirm my expertise in the realm of exotic desserts, particularly those originating from Southeast Asia. The article you provided discusses the preparation of a Pandan Cake, a delightful Indonesian dessert, and I'm thrilled to offer insights into the key concepts and ingredients featured.
Pandan Extract: Pandan, a vibrant green extract derived from the leaves of the pandan plant, serves as the focal point of this cake. It not only imparts a stunning natural green color to the dessert but also contributes a unique flavor profile often described as a blend of exotic vanilla with a fresh herbal overtone. This extract is a staple in Southeast Asian cuisine, especially in desserts like Pandan Cake.
Chiffon Cake: The article introduces the concept of Chiffon Cake, a type of cake characterized by its light and fluffy texture. Traditionally baked in a bundt pan, the hole in the middle allows the delicate batter to rise evenly. Attempting to bake this cake in a larger pan without the central hole may result in a collapsed center due to the weight of the batter.
Instant Pot Baking: An intriguing aspect highlighted in the article is the use of an Instant Pot for baking the Pandan Cake. Contrary to common assumptions, baking in an Instant Pot is portrayed as not only easy but also capable of producing incredible results. The Instant Pot is used to steam the cake, ensuring it remains moist and fully cooked without becoming soggy.
Ingredients for Pandan Cake: The recipe calls for the following ingredients:
- Eggs
- Oil
- Granulated sugar
- Evaporated Milk or coconut milk
- All-Purpose Flour
- Baking Powder
- Pandan Extract
Cooking Process: The step-by-step process involves greasing a bundt pan, blending eggs, oil, and sugar until whipped, adding milk and pandan extract, incorporating flour and baking powder, pouring the batter into the prepared pan, covering it with foil, and finally, cooking it in the Instant Pot for 20 minutes on high pressure.
Reader Interactions: The reader comments section provides valuable insights into the practical application of the recipe. Issues related to the cooking time are discussed, with some users suggesting longer cooking times to achieve the desired consistency.
In conclusion, the Pandan Cake recipe presented in the article showcases a delightful fusion of flavors and innovative baking techniques, making it a must-try for enthusiasts of unique and exotic desserts.
