Pandan Cheese Cake in Rice Cooker
I love to cook with pandan and I love to make cakes in a rice cooker. This pandan cheesecake is super easy to make and is light, almost like pudding. Baking in a rice cooker makes life easier.
Watch my video where I explain my recipe or read on and see the recipe in text and pictures.
Cookbook writers Karen Tack and Pam Anderson wrote an interesting article about different cream cheesecakes. They say: You can make cream cheesecakes that are soft and creamy, light and fluffy, or firm and dense. Adjust oven temperature or separate eggs and you have a different kind of cake.
I like to make my pandan cake a pudding-like, creamy texture but not to heavy in density. Because I make mine in a rice cooker I cannot place the cake in a bowl of water. So it will turn out differently than when an oven is used. I choose to separate the eggs because I have experimented and the air in the egg whites makes a fluffier pudding texture.
Cheesecake is mostly too heavy for me. I never order it or make it myself. I have come up with a much lighter version. I do not add any extra butter to the batter and I use just 50 grams of sugar. Also, this cake is not homogenously big but covers the bottom of my rice cooker. More than enough for our 3 person household.
This cake is enough for 8 servings and is done in 2 hours.
Pisang Susu’s Pandan Cheese Cake in a rice cooker.
- 2 eggs
- 3 egg whites
- 200 grams of cream cheese
- 70 grams of flour
- 150 milliliter of coconut milk
- 50 grams of sugar
- 1 sachet of vanilla sugar/ 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon pandan extract
- 40 grams of grated coconut
- 20 grams of big coconut shavings
- butter to grease the pan
- lime juice
All the ingredients need to be at room temperture.
- Whisk your egg whites in a super clean bowl with super clean whisks otherwise.your egg whites will not fluff up.
- Add half of the sugar to the egg whites in two batches.
- Now whisk two eggs add the rest of the sugar, salt, and vanilla sugar (or vanilla extract) together for 1 minute.
- Add the cream cheese and whisk it through.
- Add the coconut milk and whisk it through.
- Now sieve the flour and sieve it in two badges. Use a spatula to scoop it through.
- Now also in two to three batches add the egg whites.
- Make sure your rice cooker is warm, I set it on steaming setting just to make the machine warm.
- Grease the pan of the rice cooker.
- Pour in the batter.
- Set on cake or dessert setting.
- Pour over half of the finely grated coconut
- Leave it in there for one hour in total.
- When done let cool in the bowl on the counter for half an hour.
- Eat or wait or place in the fridge for another 24 hours.
- Serve with rest of grated coconut on top and add the bigger shavings too, as much as you like.
I add the layer of coconut while my pandan cheese cake is cooling down. When you flip it over to serve, it forms a nice layer at the bottom.
This cake you can make a day in advance and let it set in the fridge. The flavors tend to blend in better. It will be a bit firmer too. Leave it on the counter for 30 minutes before serving, to make the cake a bit softer.
You can easily make pandan extract yourself. It will not be as bright as the synthetic colors, but it will be evenly delicious.