• Prep Time 40 minutes
  • Cook Time 240 minutes
  • Serving For 8-12 people
  • Difficulty Normal
This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Pandan Cake Layer:
  • 450g Anchor Unsalted Butter
  • 150g Sugar
  • 5g Salt
  • 500g Eggs
  • 20g Pandan Essence
  • 200g Cereal Flakes
  • 200g Malt Powder
  • 125g All Purpose Flour
  • Cheese Cake Layer:
  • 500g Anchor Cream Cheese
  • 200g Sugar
  • 100g Eggs
  • 20g All Purpose Flour


  1. Prepare a steamer.
  2. Cream the Anchor unsalted butter, sugar, and salt together in a mixing bowl until light and fluffy.
  3. Add in the eggs and pandan essence one by one and mix well.
  4. Mix in the cereal flakes, malt powder and all-purpose flour into the egg mixture and mix well.
  5. Prepare a 9" square baking tin with a removable base, and pour half the pandan cake batter into the cake tin.
  6. Steam on high heat for 1 hr and 30 minutes.
  7. Set the half aside and start on the cheesecake batter.
  8. Cream the Anchor Cream Cheese and sugar until light and fluffy.
  9. Add in the eggs one by one, and mix well.
  10. Stir in the flour and mix well.
  11. Once the bottom layer of pandan cake is ready, remove it from the steamer and pour the cheesecake layer—steam for 1 hour.
  12. When the cheesecake layer is done, add the final layer of pandan cake and steam for another 1hr and 30 minutes.
  13. When the cake is done, set it aside to cool before unmoulding.
  14. Cut into small pieces and serve.

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