Classic Pandan Custard Cake Bars

Pandan custard cake bars are a beloved Southeast Asian treat that combine the soft, spongy texture of cake with the creamy sweetness of custard. Infused with the vibrant green hue and aromatic flavor of pandan leaves, these bars are not only delicious but also visually striking. Their slightly caramelized tops and rich custard layer make them an irresistible snack or dessert that’s perfect for sharing.

What makes pandan so unique is its floral, nutty aroma that instantly transports you to tropical kitchens. When blended into cakes or custards, it creates a delicate yet memorable flavor that pairs beautifully with coconut milk and sugar. These cake bars are simple to prepare yet deliver that “wow factor” in both taste and presentation.

Ingredients You’ll Need

1 cup all-purpose flour
½ cup sugar
½ tsp salt
3 large eggs
1 cup coconut milk
2 tbsp pandan extract (or fresh pandan juice)
2 tbsp melted butter
½ tsp vanilla extract

Step-by-Step Instructions

Prepare the oven – Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan.
Mix dry ingredients – In a bowl, whisk together flour, sugar, and salt.
Add wet ingredients – In another bowl, beat eggs, then whisk in coconut milk, pandan extract, melted butter, and vanilla.
Combine – Gradually fold the wet mixture into the dry ingredients until smooth.
Bake – Pour batter into the prepared pan and bake for 35–40 minutes, or until the top is golden and a toothpick inserted comes out mostly clean.
Cool and slice – Let the cake cool before slicing into bars. Dust with powdered sugar or a light sprinkle of desiccated coconut if desired.

Flavor Notes & Variations

For a creamier custard-like texture, reduce the flour slightly and add an extra egg. You can also swirl in coconut jam (kaya) for a richer pandan-coconut flavor. If you like a stronger aroma, add a few drops of pandan essence in addition to the extract.

Serving Suggestions

Serve pandan custard cake bars with hot tea or coffee for a delightful afternoon snack. They’re also great as part of a dessert platter alongside tropical fruits like mango, pineapple, or lychee. For extra indulgence, drizzle with condensed milk or serve with a scoop of coconut ice cream.

Frequently Asked Questions

1. Can I use fresh pandan leaves instead of extract?
Yes, blend pandan leaves with a little water and strain to get pandan juice. Use about ¼ cup for this recipe.

2. Can I make this cake without coconut milk?
Coconut milk adds richness, but you can replace it with whole milk or evaporated milk.

3. How do I store pandan custard cake bars?
Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

4. Can I freeze these bars?
Yes, wrap slices individually and freeze for up to 2 months. Thaw and warm slightly before serving.

5. Why did my cake sink in the middle?
This can happen if it’s underbaked or if too much liquid was added. Make sure to bake until fully set.

6. Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend or rice flour for a similar texture.

7. Do pandan custard bars taste like vanilla cake?
They’re more aromatic and earthy, with a subtle coconut undertone — very different from vanilla cake.

8. Can I double the recipe?
Yes, bake in a 9×13-inch pan and increase baking time to about 45–50 minutes.

Conclusion

Classic Pandan Custard Cake Bars are a vibrant, tropical dessert that highlights the unique flavor of pandan. Soft, lightly custardy, and perfectly sweet, they’re a treat that feels both exotic and comforting. Whether you enjoy them as a snack with tea, a festive dessert for gatherings, or a special homemade gift, these bars never fail to impress. Once you try them, they may just become one of your favorite go-to desserts.