Resepi Kek Butter Pandan

Protolize 𝕯𝖎𝖌𝖎𝖙𝖆𝖑 𝕸𝖊𝖉𝖎𝖆

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Post on Dec 21, 2024

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Resepi Kek Butter Pandan: A Delightful Malaysian Treat

The fragrant aroma of pandan leaves, combined with the richness of butter cake, makes Kek Butter Pandan a true Malaysian favourite. This recipe will guide you through creating this delicious dessert, perfect for any occasion. Whether you're a seasoned baker or a beginner, this step-by-step guide ensures a successful and flavourful outcome. Let's get baking!

Ingredients You'll Need:

This recipe provides the perfect balance of pandan flavour and buttery richness. Gather these ingredients before you begin:

• For the Butter Cake:
  • 250g unsalted butter, softened
  • 200g granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 250g all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • 100ml pandan juice (approximately 10-12 pandan leaves blended with water, strained)
• For the Pandan Glaze (Optional):
  • 100g powdered sugar
  • 2-3 tbsp pandan juice

Step-by-Step Instructions:

1. Preparing the Pandan Juice:

Wash the pandan leaves thoroughly. Blend them with water until a smooth paste is formed. Strain the mixture to remove the leaf fibers, ensuring a vibrant green juice. Adjust the water amount to achieve the desired consistency.

2. Creaming the Butter and Sugar:

In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for a light and airy cake. Use an electric mixer for best results.

3. Incorporating the Eggs and Vanilla:

Gradually add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. Combining Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Gently Folding the Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, alternating with the pandan juice. Fold gently using a spatula until just combined. Be careful not to overmix.

6. Baking the Kek Butter Pandan:

Pour the batter into a greased and floured 9x13 inch baking pan (or a similar sized pan). Bake in a preheated oven at 170°C (340°F) for approximately 40-45 minutes, or until a toothpick inserted into the center comes out clean.

7. Cooling and Glazing (Optional):

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While the cake cools, prepare the pandan glaze by whisking together the powdered sugar and pandan juice until smooth. Once the cake is completely cool, drizzle the glaze over the top.

Tips for the Perfect Kek Butter Pandan:

• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for optimal creaming.
• Fresh Pandan Leaves: Using fresh pandan leaves will result in the most vibrant colour and flavour.
• Don't Overmix: Overmixing the batter can lead to a tough cake. Mix only until the ingredients are just combined.
• Check for Doneness: Use a toothpick to check if the cake is baked through. If it comes out clean, it's ready.

Serving and Storage:

Once completely cool, slice and serve your delicious Kek Butter Pandan. It's best enjoyed at room temperature. Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

This recipe offers a delightful twist on classic butter cake, incorporating the unique and aromatic flavour of pandan. Enjoy the process of baking and the delicious reward! Selamat mencuba! (Happy trying!)