Ingredients for Pandan Fudge Cake
- 3 large eggs
- Egg Yolk
- 1 ½ cups granulated sugar
- Plain Flour
- Oil
- Spice Essence
- Green Food Coloring
- Water
- 1 cup (2 sticks) unsalted butter, softened
- Agar
- Coconut Milk
- Bean Flour
- Coconut Essence
- Desiccated Coconut
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pandan Fudge Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pandan Fudge Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pandan paste (or essence and food coloring).
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before serving. Dust with powdered sugar, if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
140g
Fat
58g
Carbs
16g
