Pandan Quark pie with Coconut
I still have a few things left: half a container of quark, coconut milk and I still find half a container of grated coconut in my pantry. It’s a shame to throw it away, so maybe a cake would be a nice idea? I hope that the quark will make the cake nice and tender and that it will have a crispy top. I am not disappointed :-). For my homemade pandan quark pie with coconut, I proceed as follows:
Pandan Quark pie with Coconut
Ingredients
- 250 grams of coconut milk
- 200 grams of sifted flour
- 200 grams of cottage cheese
- 150 grams of sugar
- 3 eggs
- 1 teaspoon vanilla sugar
- 1 sachet of baking powder (15 grams)
- 1 teaspoon pandan extract
- half teaspoon of salt
- +/- 50 grams of grated coconut to sprinkle the top of the cake
Supplies
Oven
Round baking tin of 23 centimeters
- Mix the three eggs and sugar with the mixer until the batter is nice and light in color.
- Add vanilla sugar, salt, pandan extract.
- Then add the quark and stop mixing but stir it in with a spatula.
- Do the same with the flour. Gently stir it in parts with a spatula.
- Now you can add the coconut milk. The batter is thin. That’s good, because it makes your cake nice and moist.
- Grease your baking tin and place baking paper on the bottom.
- Pour the batter into the mold and sprinkle with the grated coconut.
- Place in preheated oven at 175 degrees and bake for 35 minutes.
- Check with a skewer whether the cake is done. If some batter sticks, bake it for an additional 5 minutes.
- Ingredients for pandan cake
My pandan extract is not in this ingredients photo, but it can be included. I think pandan has a very nice taste, and the color is very funky. Of course you can also leave it out, but then the cake remains simple.
Want to make your own extract? Which can. Click here.
The batter already smells good. Now you can put a nice layer of coconut on top. The grater remains on top and will form a crispy layer.
The cake rises completely during baking, only to sink back down during cooling. Due to the moist batter and the flattening, the cake is nice and soft and somewhat wet on the inside; Actually, my pandan cheesecake with coconut looks quite like a regular cheesecake that doesn’t have to go into the oven. My version is firmer (because of the flour) and still crispy because of the layer of coconut. Very tasty with coffee or tea.
Looking for more dishes with pandan? I have several delicious variations on this blog. Follow this link.
