1. Pandan Waffles


160g of low-gluten flour

40g of Corn starch

60g of Melted butter

A few drops of pandan flavor

3 eggs

50g of Sugar

100ml of Milk

4g of Baking Powder

Waffle making machine



1 Mix the eggs with sugar and beat them after. Then, add in milk and extra-pandan flavor

2 Sieve the powder

3 Add in melted butter and let it stand for 30 minutes to grease the mold

4 Pour in 50g of batter, cover and heat for 1 minute. Turn it over for another 1 minute. Your dish is now complete when both sides are cooked

2.Pandan Pudding


2 pandan leaves

75ml of Coconut milk

150ml of Animal fresh cream

6g of Gelatin flakes

125ml of Milk

15g of sugar

A tablespoon of water



1 Cut the fresh pandan leaves into small pieces. Add in cold boiled water and use a blender to make liquid.

2 Strain out the pandan leaf residue to obtain pandan juice

3 After cutting the gelatin slices into small pieces, add in cold water to soak for 5 minutes. Then wring out the water before adding 1 teaspoon of water and heat in the microwave for 15-20 seconds to dissolve the gelatin slices

4 Heat the pandan juice, coconut milk, milk and animal whipped cream in step (2) until it turns slightly hot (no need to boil)

5 Pour step (3) into step (4) and mix well

6 Put step (5) into a mold or small cup, put it in the refrigerator for 2-3 hours until it is set


3.Pandan Honeycomb Cake



1/2 tablespoon of Pandan flavor

200g of Coconut milk

2 teaspoon of rice flour

2 cups of tapioca flour

2 1/2 teaspoon of baking powder

2 teaspoon of salad oil

1 teaspoon of vanilla extract

6 eggs

3/4 cup of sugar



1 Add in sugar with a pinch of salt to the coconut milk, cook until the sugar melts and let it cool for later use.

2 Use scissors to cut the egg yolk first, use a whisk against the bottom of the bowl to beat the eggs evenly. Then, pour in the cooled coconut milk

3 Add in the vanilla extract and pandan extract, mix them well

4 Sift in tapioca flour, rice noodles and baking powder. Mix well with a whisk before adding salad oil. Continue mixing them well, then filter twice with a sieve

5 Pour the greased baking tin on either a 9-inch round mold or a hollow mold. Bake at 325°F for about 30 minutes

6 After removing from the oven, placed it upside down on the cooling rack. After cooling, demold and the cutting now is complete

4.Pandan Kaya

「自製Pandan Kaya」的圖片搜尋結果


200ml of Coconut milk

3 egg yolks

15ml of Pandan juice

8g of Corn starch

60g of brown sugar (can be added or subtracted)



1 Mix in all the ingredients and stir until there are no particles left. It can also be sieved to make the coconut milk mixture smoother

2 Then cook in water until it thickens (remember to keep stirring during the process)


5.Pandan agar-agar



150ml of pandan sauce

1 egg

250ml of fresh thick coconut milk

15g of agar-agar powder

200g of white sugar

3/4 teaspoon of fine salt

1250ml of water



1 Add 150ml water to 40g pandan leaves, stir until it smoothens. Strain out 150ml pandan juice

2 Gently beat the eggs, then add in pandan juice and egg mixture to the coconut milk and mix well

3 Add in the agar-agar powder, sugar and salt to water (not hot water). Mix well and bring it to a boil.

4 Turn to medium heat and continue to cook until the agar-agar powder completely melts

5 Switch to medium-low heat, slowly add in the pandan coconut milk egg syrup while stirring

6 After heating to boil again, turn off immediately

7 Pour the agar-agar pulp into a heat-resistant container (2 liter capacity) and set aside until they completely cooled

8 After cooling, cover the container and put it in the refrigerator for 3-4 hours until they completely set

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