Pandan Cake Bars


Pandan Juice
4 stalks pandan leaves
2 cups water

1 cup + 2 tablespoons MAYA Cake Flour
1 ½ teaspoons baking powder
½ teaspoon salt
6 tablespooons sugar
¼ cup oil
4 eggs, separated
6 tablespoons pandan juice with a drop of green food color
2 teaspoons pandan extract
¼ teaspoon cream of tartar
6 tablespoons sugar

Pandan Buttercream
1 cup sugar
1 cup whipping cream
drop green food color
1 cup pandan juice
1 teaspoon pandan extract
1 cup butter

1 cup rice crispies

  1. Make pandan juice by boiling pandan leaves in water until fragrant. Remove from heat and allow to cool.
  2. Preheat oven to 350°F/177°C. Grease the bottom of a 12 x 16-inch jelly roll pan and line with baking paper.
  3. (K) In a bowl, sift flour, baking powder, salt and sugar together. Make a well at the center then add the oil, egg yolks, pandan juice and pandan extract. Mix until smooth. Set aside.
  4. (K) In a separate bowl, beat egg egg whites with cream of tartar until soft peaks form. Add the sugar while beating continuously until stiff but not dry. Fold in the eggyolk mixture.
  5. Pour into the prepared pan and bake for 30-35 minutes or until done. Remove cake from the pan and allow to cool.
  6. (K) Prepare pandan buttercream. Start by blending sugar, whipping cream, food color, 1 cup of pandan juice and extract. Chill for a few minutes.
  7. In a bowl, cream butter until light and fluffy using a hand mixer or stand mixer. Gradually pour in the chilled mixture while continuously beating until smooth.
  8. (K) Divide the cake into two crosswise. Spread buttercream on one layer and sprinkle the top with rice crispies.
  9. (K) Top with the other cake layer.  Spread remaining buttercream on the cake and decorate with remaining rice crispies. Cut into bars and chill before serving.

K = Kid friendly tasks

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