We found this awesome Pandan Santan Moist Marble Cake recipe from Puan Suraya Sulatin on her blog recently and decided to share it with our readers (with her permission of course!). Puan Suraya uses coconut milk from SAJI because according to her SAJI’s coconut milk is not pungent, thus gives a better taste to the cake.
- 6 Grade B eggs
- 1 cup (approximately 200 grams of fine granules sugar)
- 1 tablespoon of ovalatte
- 50ml of SAJI coconut milk
- 20 ml fresh milk
- 2 cups (or approximately 220 grams) of self raising flour
- 170 grams of Adela margarine (melted in the microwave for 1 minute)
- Mix everything in a bowl ( except the margarine) and whisk until fluffy
- Add the melted margarine, fold it with the mixture but don’t over mix.
- Divide the mixture into two portions, one original portion and the in the other portion, add one tablespoon of green food colouring and one tablespoon of pandan flavouring
- Line the baking tin with parchment paper
- Add the mixture in portion 1 and portion 2 intermittently until finish
- Bake at 140-150 degrees Celcius for an our or until it is fully baked (use the top and bottom feature of the oven)
- Use the bottom rack in your oven and DO NOT heat the oven prior to baking
- Let it cool down a bit and you’re set for a tasteful treat!
Note from the blogger: It’s important to not use a high temperature for your oven. It’s also better to bake your cake a little longer to ensure a prettier pattern for your marble cake.
Remember, DO NOT pre-heat your oven! The high temperature would result your pattern to somehow end up in the middle of your cake making it ‘not-so-nice-looking’ and most importantly, Never Ever Give Up!
If at first you don’t succeed, try and try again!
For the bahasa Malaysia version of the recipe, please click the link below https://surayasulatin.blogspot.com/2020/08/kek-marble-pandan-santan-moist.html