Thursday 15 May 2014

Pandan Magic Custard Cupcake Video Tutorial Recipe 香兰魔术卡士达小蛋糕 (中英食谱视频教程)

The magic custard cake is very well received when I shared the recipe in my blog, Facebook page and several baking groups last week. I have received positive feedback from my readers and friends who have tried and tested this cake. 

Even though some did not achieve the three distinctive layers, they still sing praises about the taste and those who have tried their cakes gave thumbs up for such a delicious cake. Yesterday, I experimented it in pandan (screwpine) flavour and in cupcake form. I got two distinctive layers, the top is a fluffy sponge cake texture and the bottom is a dense chinese kueh like texture. I wasn't expecting to see three different layers as you would get baking in a bigger pan. This is because in a small cup, there is really not much space for the magic to work it's full wonder...haha! Overall, I am satisfied with this experiment as the taste is simply awesome, it does not pale in comparison with the original and matcha flavour which I have tried before. In fact, this cake tastes just like the pandan kaya cake which I love since young!

上个星期, 我在部落格, 脸书烘焙页和几个烘焙组分享这魔术卡士达蛋糕的食谱,十分受欢迎!我收到好多读者和朋友们的好评率。即使没成功烘出三层的姐妹们,仍然说蛋糕很好吃,味道很棒。她们还说那些尝过蛋糕的家人,亲戚朋友, 都非常喜欢蛋糕的口味。昨天,我用了香兰做成小蛋糕, 烘出来有两层,顶部是海绵蛋糕的质感,底部是华人粿的质感。我没期待会出现三层,因为在一个小小的杯子,并没有多少空间让魔术达成效果!不过,我还是很满意这个实验,香兰味道不比原味和抹茶的风味逊色!它的味道像我从小就喜欢吃的班兰咖椰蛋糕呢!

Here's a video done using an iphone with one hand videoing and taking photos while working with the other.  

Pandan Magic Custard Cupcake 

Ingredients: (makes about 20 cupcakes or you can bake a whole cake using an 8 inch square removable base pan, please click here for reference. )

113g unsalted butter 
285g fresh milk 
195g coconut milk (equivalent to one pack of 200ml Ayam Coconut milk) 
1 tablespoon water
4 eggs, separated (60g each, weight including shell) 
115g plain flour
145g icing sugar
28g caster sugar
1 tsp pandan paste 
Extra icing sugar for dusting 

主料:(可做20个小蛋糕或8寸x8寸的四方形大蛋糕, 请参考这里

113克 无盐牛油 
285克 鲜牛奶
195g 椰奶 (我用一包200毫升Ayam牌子的椰奶 )
鸡蛋4粒,分隔 (每粒60克包括壳)
115克 普通面粉/中筋面粉
145克 糖粉
28克 幼糖

Method 方法:
1. Line muffin pan with cupcake liners. 

2. Melt the butter and set aside to cool slightly. Warm the fresh milk and coconut milk together to lukewarm and set aside.

3. In a separate bowl, sift the flour, set aside.

4. Use an electric mixer and whisk the egg whites till foamy, add in the caster sugar and whisk till stiff peak. (make sure there is no oil or water in the bowl,the egg white must not come into contact with any egg yolk, water or oil too or the meringue will not be successful)

5. In another bowl. beat the egg yolks and icing sugar until light and fluffy.

6. Add in the melted butter and one talbespoon of water and beat for about 2 minutes or until evenly incorporated. Mix in the sifted flour until evenly incorporated.

7. Use a hand whisk and gently beat in the milk and pandan paste until everything is well mixed. It is normal that the batter is watery and runny. 
7。用手拌器轻轻地打入牛奶和香兰糊,直到混合。(如果继续用电动搅拌器, 水水的面糊会被打到四处飞哦!)

8. Using a rubber spatula, fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in. (The batter will appear curdy, just fold till no big curds are seen)

9. Scoop the batter into the cup liners and bake in a preheated oven 160ºC top and bottom heat for 30~35 minutes until the top is golden, test with a skewer, if no watery batter is seen on the skewer and comes out with slight crumbs, the cupcake is done.

9。将面糊放入烤纸杯,在预热至160ºC上下火的烤箱,烤约30~35分钟,直到表面呈金黄色, 竹签插入中心没有水水的面糊沾粘就可以取出。

10. Remove cupcake from the muffin pan, peel the sides of the cupcake liner and cool  cupcake on a wiring rack.  After cooled down, dust with some icintheg sugar and add fruit topping if you like. It tastes even better after chilled! 

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1. It is normal for the cupcake to shrink a little after cooling down, it may not look so pretty, so dress it up with icing sugar and fruit topping! 
2. This recipe can be used to bake an 8" x 8" whole cake, you will be able get 3 distinctive layers. Please click here  for 'Frequently Asked Questions' in original flavour recipe post.
3. The cooking temperature as suggested in the recipe serve as a guideline. You may have to adjust the temperature and timing to suit your oven.
4. If your oven is not big enough to bake everything at one go, it is alright to leave the remaining batter waiting around.  

1. 蛋糕冷却后, 会回缩一些,这是正常的。小蛋糕的外形不是很漂亮, 可撒糖粉加上水果,装饰起来就好看了。
2。这个食谱可以做一个8寸x8寸的四方形大蛋糕,烘烤出来会有三种不同质感的层次。请点击这里参考原味食谱看 ‘时常问的问题’

For original flavour, please click on photo to see recipe. It also has a more detailed write up about the magic custard cake and how the magic works in this recipe. 

For matcha flavour, please click on photo to see recipe. 


Updated on 22 Sep 2014 - 

Nicest and most fragrant - Gula Melaka Magic Custard Cake, click photo to see recipe. 
最香也是最好吃的 - 马六甲椰糖魔术卡士达蛋糕,请点击照片看食谱。

Updated on 7 July 2014 Conducted my first baking workshop as well as the first ever Magic Custard Cake class organised by LessonsGoWhere on 5 July 2014. Click here to read more.  

Updated on 18 Aug 2014 Conducted my 2nd MCC workshop on 16 Aug 2014. Click here to see more photos of our fun-filled lesson. :)

Assorted flavours of Magic Custard Cakes, which is your favourite? 

I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House.

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

© Copyright 2014


Anonymous said...

Oh ya, talking about this magical 3-layer cake, I baked last week for my Panamanian neighbor and his visitor and they loved the cake so much. Two of them finished the entire cake in just one day. They gave triple thumb-ups. Perhaps, my cake tin was a little small (8" round tin) and there were cracks on top. I covered the cracks with cream cheese frosting but it did not compromise the taste.

IT'S A KEEPER RECIPE! I suppose this magical cake is not available in any cake shop right now, hence, the benefit of we readers to try baking it ourselves and to share it with family and friends so to bring on their joys and smiles.

Priscilla Poh

Susanne Ng said...

Ooh so nice Cheryl! Wonderful idea! :)

Awayofmind Bakery House said...

Cheryl, thanks for sharing this special pandan magic custard cupcake!

Thanks for linkup with Little Thumbs Up!

Karen Luvswesavory said...
This comment has been removed by a blog administrator.
Karen Luvswesavory said...

Hi Cheryl, these pandan magic custard cupcakes are so pretty and lovely topped with strawberry ... bookmark this. Will cutting the qty affect the 'magic'? Thanks for sharing.

Kyle and Mommy said...

Hi, is it ok to use top or cake or self raising flour? Thanks

Kimmy said...

Hi Cheryl, I have bookmarked your magic custard cake to try and now with these lovely cupcakes, I'm even more determined to do it soon. Very, very nice.

Baking Taitai said...

Hi Priscilla, good to hear that this magic cake was well received by your guests. You can lower the temperature and bake it a little longer if you get a cracked top. Sounds interesting to serve it with cream cheese frosting, shall try it next time.
You are right, this cake is not available at any cake shop now. Its definitely a keeper, I like it so much that I am trying in different flavours and all taste just as nice. :)

Baking Taitai said...

Thanks Susanne, only thing is it doesn't have 3 layers like the whole cake.

Baking Taitai said...

Tze, you have to try this magic cake, I highly recommend it to all bakers as it scored for its taste and texture!

Baking Taitai said...

Hi Luv Sweet and Savory, I followed the recipe to a T, not sure if cutting the qty of any ingredients may affect the magic. Suggest that you follow through for the first time, after you have succeeded, then you can try cutting the qyt of ingredients to suit your taste. Frankly speaking, this cake is not so sweet, I find the sweetness just right. :)

Baking Taitai said...

Hi Kyle and Mommy, I would suggest that you stick with plain flour as this cake is already a soft cake, there is no need to use low gluten flour. Self-raising flour is also not encourage as baking powder is not used in this recipe.

Baking Taitai said...

Thanks Kimmy, I am sure you will love it and thanks for dropping by. :)

Kit @ i-lostinausten said...

Wow! These cupcakes look amazing & flavourful too with pandan

Little blue said...


Baking Taitai said...

Yes Kit, it's so delicious that you won't stop at one. 😉

Baking Taitai said...

Little Blue, 当然可以呀!这么棒的蛋糕一定要分享!:)

Betty said...

Hi Cheryl,
Happen to pass by. That is a fantastic cake. Very keen to give it a try.

Baking Taitai said...

Hi Betty, thanks for dropping by. Yes! This cake is a must try! ;)

Eileen said...

Hi Cheryl, I did a half qty recipe and the cake is shrinking in the middle like a hallow. Also, couldn't see the distinct custard layer from outside. What could be the reason? Otherwise, the taste is fabulous (esp the coconut smell)!

Baking Taitai said...

Hi Eileen,

It could be due to the meringue not whipped till stiff peak (also ensure that the bowl must be totally dry and has no water or oil in it or meringue will not be successful). Did you do it in cupcake form? If your cupcake liner is as small as mine, there won't be 3 distinct layer unless you use a much bigger cupcake liner which a friend tried and got 3 distinctive layers!

Eileen said...

Hi Cheryl, yes did it in cupcake form but using those harder cup on the muffin tray. Also I used fan mode yesterday and put on the bottom row. Probably that affects the bake also? I'm trying out again today using aluminium tray, baking now haha... Lastly when you say 3 distinct layer, is it bottom custard, middle cake and top is custard?? Thanks once again :)

Baking Taitai said...

Hi Eileen, don't use fan mode just top and bottom heat and bake at one level lower than the middle rack. The bottom layer is kueh like, middle layer custard and the top is sponge cake texture. Please refer to my original flavour post as it has got a more detailed write up about this magic custard cake. :)

Eileen said...

Hi Cheryl, yes yes, yest used the top n bottom and bake at the correct rack, managed to achieve 2 layer!! The bottom one was really kueh, so excited! Tks so much for all the advice :))

Baking Taitai said...

Hi Eileen, you are most welcome! So happy to hear that you are successful this round! :)

QembarDelites said...

Hi! I have tried the original flavor but did not get the 3 layers...don't know what went wrong...will try this version again...thanks! Yours looks wonderful!

Baking Taitai said...

Hi Jeannie, it's still a delicious cake with only 2 layers. Thanks for your kind words and for dropping by too!

Eileen said...

Hi Cheryl, it's me again :) I did this time the full recipe. I managed to achieve the 3 layers but the centre custard part is pretty wobbly & runny, like not cook type. Is it normal? I had a hard time waiting it to bake even after more than 1hr cos the stick is still wet. However, it was better after chilled but I guess it will turn 'watery' again after leaving it on room temp. Not sure what went wrong? Thanks.

Baking Taitai said...

Hi Eileen, the cake will be somewhat wobbly especially the centre as it is of custard texture. You may have to adjust the temp if you think that it is taking too long to bake this cake and the centre part is still kind of uncooked. I've got a reader who took more than 2 hours to bake this cake as she was using a small oven to bake it! HTH!

soh said...

Hi Cheryl, I baked this cake last night, using coco powder, the whole cake turned out to be a delicious cake, and I get the 3 layers, this is really a magic cake.
Thank you for all your sharing!

Anonymous said...

Hi Cheryl, Can I use 7" round tin or 7" square tin? Thanks for sharing.


Baking Taitai said...

You are most welcome soh, happy to hear that you have done this cake successfully! Yes, this is really a delicious cake whether in original, chocolate, pandan or matcha flavour. Do try other flavours next time. :)

Baking Taitai said...

Hi Chong, yes no problem to use a 7 inch round or square tin. If the height of the pan is tall, the amount of batter will filled it up. If you are left with a small portion of batter after filling up the tin, you can always pour the remaining batter in cupcake liner and bake it in cupcake form. :)

Anonymous said...

Hi Cheryl

I show a video on making this magic cake. She put some water outside the pan before bake it in the oven. It is necessary to put water outside the pan ?

Thanks a lot. :)


Baking Taitai said...

Hi Chris, this cake does not required baking in a water bath.

Anonymous said...

Hi Cheryl,

I managed to achieve 3 layers!
But got 2 problems:-
1) It cracks on top
2) It stick to the baking paper, the cake very difficult to take out from the baking paper.

Thank you Cheryl


Baking Taitai said...

Hi Chris, glad to hear that you have achieved 3 layers. If it cracks on the surface of cake, that means you have to lower the temperature and bake at a longer time as different ovens have different thermostat and the heat inside the oven may be higher or lower than you set it to be. I believe that you have used the wrong baking paper to lay on the pan, there are 2 types, one which is not greaseproof and the other is greaseproof with double sided non-stick coating which is the one that cake will not stick to it.

Unknown said...

Hi cheryl,
May I know where to get pandan paste?
Isit ok to replace pandan paste with pandan juice & reduce some milk?

Baking Taitai said...

Hi Mun Hee,
If you are residing in Singapore, you can get the Bake King brand pandan paste from NTUC supermarkets or the Koepoe brand from Sheng Siong supermarkets. Please go to my Baking Taitai;s Facebook page and go to the post dated 24 Sep 2014, look under comments and there you will see my photo attachments of these two brands of pandan paste. Yes you can replaced with pandan juice and reduce some milk.