• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Ingredient

  • 5 eggs
  • 180g castor (superfine sugar)
  • 250g semolina
  • 400ml coconut (from 400g grated coconut and sufficient water)
  • Pandan juice (100ml, from six screwpine or pandan leaves blended with water and strained)
  • 1/2 tsp salt
  • 600ml water
  • 140g margarine
  • 50g plain (all purpose flour)
  • 1 tsp vanilla essence (optional)


  1. Line the bottom of a 25cm round baking tin (pan) with aluminium foil. Grease with a little margarine.
  2. Beat eggs and sugar in a mixing bowl until combined. Pour into a pan.
  3. Add semolina, coconut milk, pandan juice, salt and water. Mix thoroughly and stir mixture over medium heat until it becomes thick.
  4. Remove pan from heat and mix in margarine, flour and vanilla. Stir to a smooth consistency. Slowly pour mixture into prepared tin.
  5. Baked for 1 hour in a preheated oven at 200°C or until cooked through and firm to the touch. If you prefer a crustier top, put under the grill for 2 to 3 minutes. Cool cake thoroughly before cutting to serve.

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