Making Pandan Rice Cake

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July 14, 2017

Pandan Rice CakePandan (Fragrant Screwpine) is a plant we use as food flavoring and aroma enhancement. Most of the time we use pandan leaves in steamed rice.


Rice cake or commonly known to us as "bibingka" is usually made up of rice flour, but all purpose flour can be used as alternative. Bibingka is usually made plain, paired or topped with other type of savory delicacy. But there is one recipe I stumbled upon the internet and I find it pretty unique. Pandan is added into the rice cake. I tried it myself and it turned out great. Same texture with a different aroma and color. Real pandan leaves are used as natural coloring and flavoring in it.


  • 5 pieces Pandan leaves (fragrant screwpine) cut 4 times
  • 2 cups all purpose flour
  • 4 eggs
  • 250 g sugar
  • 1 Tbsp baking powder
  • 250 ml water
  • 150 ml milk
  • 1/4 cup melted butter
Pandan Rice Cake


  1. Blend pandan leaves and water. Drain and reserve juice for batter.
  2. Pandas leaves in blender
    straining blended Pandan leaves
    Pandas leaves water

  3. Mix flour, sugar and baking powder.
  4. dry ingredients
  5. In a separate bowl, mix pandan juice, eggs, melted butter and milk.
  6. wet ingredients
  7. Combine liquid with dry ingredients. Mix well until evenly distributed.
  8. mixing wet and dry ingredients
  9. Pour into greased pan. Bake at 180 C for 1 hour.
  10. Pandan Rice Cake batter in lined pan
  11. Let cool and cut into squares. Serve.
  12. Pandan Rice Cake on plate
    Pandan Rice Cake pieces on plate

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