Pandan Slice Cheese Cakes

I am submitting this post to “Pandan –Little Thumbs Up” hosted by Joceline of Butter, Flour & Me, organized by Bake for Happy Kids and My Little Favourite DIY.


Source : Hanamemories with modification

150 gr Milk
4-5 pcs Pandan leaves
50 gr Butter
4 pcs Sliced cheddar cheese (cut into smaller pieces)
Pandan paste few drops for colouring

50g cake flour
20g corn flour
4 Egg yolks

4 gr egg whites
70 gr caster sugar
¼ tsp cream of tartar

- Preheated oven to 170C
- Blend the pandan leaves with milk, then squeeze to extract the juice. Discard the pulp.
- Melt pandan milk, butter and sliced cheese using low heat and stir until well incorporated. Remove from fire, set aside and leave to cool.
- Whisk egg whites, cream of tartar until foamy, add in sugar and continue whisk until medium peak form.
- Beat egg yolks in the separate bowl until thick & lighter. While keep beating the batter, add in cheese batter, then the flour slowly pour in. Mix until well combined.
- Sieve the egg yolks and flour batter into another clean bowl.
- Take 1/3 of white eggs batter to the cheese mixture, mix well.
- Then partially pour the cheese mixture to the remaining egg whites, mix until well combined.
- OPTIONAL : Take two spoons batter in separate bowl, mix with pandan paste to make marble looks.
- Pour into 7 inch round pan or cupcake moulds, wrapped with aluminum foil.
- Bake in water bath or bain marie at 170C for 20 minutes then change to 150C for 40 mins or until set and golden brown.
- Leave to cool in oven for at least 10 mins with open door ajar. Unmold the cake, leave it cool.
Yields : 22 pcs cupcakes size