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Classic Pandan Custard Cake Bars

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Classic Pandan Custard Cake Bars are soft, fragrant treats with a fluffy pandan sponge base and a creamy, coconut-infused pandan custard topping. These vibrant green bars are a Southeast Asian favorite, perfect for festive gatherings or afternoon tea.

Ingredients

Scale
  • For the cake layer:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp pandan extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup whole milk or coconut milk
  • For the custard layer:
  • 1 1/2 cups coconut milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 3 large egg yolks
  • 1/2 tsp pandan extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
  2. Make the cake base: In a bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla and pandan extract.
  3. In a separate bowl, whisk together flour, baking powder, and salt.
  4. Add the dry ingredients to the wet mixture in two parts, alternating with the milk. Mix until just combined.
  5. Spread the batter evenly into the prepared pan and bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let cool slightly.
  6. Make the custard layer: In a saucepan, whisk together coconut milk, sugar, cornstarch, egg yolks, pandan extract, and salt until smooth.
  7. Cook over medium heat, stirring constantly, until the mixture thickens into a custard consistency, about 5–7 minutes. Remove from heat.
  8. Pour the warm custard over the baked cake layer and smooth the top with a spatula.
  9. Let cool to room temperature, then refrigerate for at least 2 hours to fully set.
  10. Once chilled, cut into bars and serve.

Notes

  • Use high-quality pandan extract for the most authentic flavor and vibrant green color.
  • For a richer taste, replace whole milk with coconut milk in the cake layer.
  • Ensure the custard is fully thickened before pouring to prevent it from soaking into the cake base.
  • Store bars in the fridge and consume within 3 days for best texture.

Nutrition

Keywords: pandan cake bars, pandan custard, coconut custard bars, Southeast Asian dessert, layered pandan cake

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