Pandan is a tropical plant in the Pandanus (screwpine) genus, which is commonly known as pandan
(/ˈpændən/). It is a leafy herbaceous plant with long, blade-like leaves. It has fragrant leaves which are used widely for flavoring in the cuisines of Southeast Asia and South Asia. Pandan smells floral, sweet, herby and grassy all at once. It is used for infusing aroma and color into desserts and cakes.
In my home country, Malaysia, we have abundant pandan leaves which thrives on their own without much care required. The pandan plants featured in the video are actually from my backyard belonging to neighbors. Pandan is a staple here and is used widely for desserts, drinks and even for enriching rice cooked with coconut milk.It can also be made into jams like Coconut Pandan Jam which is so flavorful and delicious on toasts with butter. Actually I have a video on Keto Coconut Jam here and if you’re interested, click this link https://youtu.be/UE7GrwtHC1o . So yes, coconut and pandan are a heavenly match !
When I posted this recipe in my facebook and Instagram a few weeks ago, it was a big hit and I received requests for a video. I was hesitant to make a video initially as I was concerned about the availability of pandan in other parts of the world. Subsequently, I learnt from a friend who resides in the US (thank you Mai Tai !) that pandan is available via Amazon, Suncorefood and some Asian grocers. But they come in various forms such as extracts, flavorings, paste, powder, dried leaves, frozen leaves and fresh leaves to some extent. I have also checked with Oooflavors and was informed that they are working on adding pandan flavor into their collection soon. So I hope these information are useful for you and that you would be able to try this awesome cake which is so aromatic with vibrant green colors.
The recipe can be viewed and printed at this link;
[Total servings = 16]
Per serving ;
Net carb = 1 g
Calories = 98
Total Fat = 9.5 g
Protein = 2.2 g
Coconut Flour = 90 g / 3/4 cup OR 360 g / 3 cups Almond flour
Baking Powder = 3 tsp
Baking Soda = 1 tsp
Erythritol = 100 g / 1/2 cup (or any keto sweetener to taste)
UPDATE ON 25.11.2020 (NOTE: AS THIS CAKE CAN BE TOO MOIST, YOU CAN REDUCE THE BUTTER FROM 100 ML TO 60 ML AND COCONUT CREAM FROM 180 ML TO 120 ML)
Eggs = 5 large
Melted Butter = 60 ml
Coconut Milk or Cream = 120 ml (Do not dilute with water)
Pandan Juice = 120 ml
Unsweetened coconut flakes = 10 g
TO MAKE PANDAN JUICE
Fresh Pandan leaves = 130 g
Water = 200 ml
1. Cut pandan leaves into 1 inch length and place into a blender with the water. You can also use a hand held blender.
2. Blend into a fine texture. Remove and squeeze out the juice using a spoon, hands or towel.
3. Strain the juice and set aside.
4. You can also make extra as the juice can be frozen for months
1. Preheat the oven at 350F or 180C.
2. In a bowl, whisk all dry ingredients until well combined. Set aside.
3. In a separate bowl, whisk all the wet ingredient until smooth.
4. Add the dry ingredient into the wet ingredients and whisk until smooth and creamy.
5. Use a spatula to scrape the sides of batter.
6. Pour batter into a greased loaf pan (line parchment paper at the bottom).
7. Top with unsweetened coconut flakes.
8. Bake for 40 to 50 mins or until a wooden skewer comes out clean.
9. Cool completely.
10. As an option, you can add more coconut flakes on top of cake for a color contrast.
11. This cake can be kept at room temperature for 1 to 2 days, refrigerated up to 1 week and frozen for months.
Second track of music : Kitty Jazz
Third track of music : Breakfast Brunch
Music credit to : Ultimate Tracks
YouTube link ;