• Prep Time 20 minutes
  • Cook Time 50 minutes
  • Serving For 10 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 135 g All Purpose Flour
  • 200 g Sugar
  • 30 g Pre-cut Pandan Leaves (10 medium size)
  • 250 g Water
  • 230 g Anchor Extra Yield Cooking Cream
  • 3 Eggs
  • 50 g Anchor Unsalted Butter
  • 2 g Pandan Coconut Extract
  • 10 g White Sesame Seeds


  1. In a bowl, mix flour & sugar until combined.
  2. Add pandan leaves together with water and blend until fine & smooth & then strain.
  3. In a bowl, add in pandan water, Anchor Extra Yield Cooking Cream & eggs, mix well until well combined.
  4. Preheat the 8 inches molds in the oven with the temperature of 180 degree Celcius for around 10 minutes before adding in the mixture, this will make the base much more crispy & it will not stick on the molds.
  5. Take out the preheated molds & then brush with butter. Pour in the mixture, sprinkle with sesame seeds and bake with the same temperature for 50 minutes.
  6. Tips: Try to bake it until slightly brown in colour as it will give better flavour & aroma.

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