There’s something deeply comforting about the gentle aroma of pandan wafting through a home. For many across Southeast Asia, that scent is more than just the sign of a dessert baking—it’s the smell of celebration, of childhood memories, of everyday joy. Pandan cake, with its signature green color and fluffy, melt-in-your-mouth texture, has been beloved for generations in countries like Indonesia, Malaysia, Vietnam, and the Philippines. And thanks to the modern magic of the Instant Pot, this traditional delight is now easier to make than ever.

The first time I tasted pandan cake, it was at a neighbor’s Hari Raya open house. I remember how one bite transported me. The flavor was subtly sweet, with hints of vanilla and coconut, but with a grassy floral note that was uniquely its own. It was soft, almost sponge-like, and served simply—no frosting, no fanfare. Just a perfect slice of cake and a cup of tea. That moment stayed with me.

Now, I find myself turning to this Instant Pot Pandan Cake recipe whenever I want to bring a little comfort into my day. It captures the essence of the original while streamlining the process using the pressure cooker. No oven, no complicated techniques—just the warm joy of pandan, ready in under an hour.

Why You’ll Love This Recipe

• Tropical Comfort Food: Evokes the beloved flavors of Southeast Asian bakeries and family kitchens.
• Beginner-Friendly: No oven required and minimal mixing—perfect for novice bakers.
• Lush Texture: Moist, tender, and sponge-like thanks to the Instant Pot’s steamy environment.
• Naturally Beautiful: That iconic green hue makes every slice feel like a special occasion.
• Versatile: Great as a tea cake, for gatherings, or as an everyday snack.

Ingredients You’ll Need

• 4 large eggs
• ¼ cup vegetable oil
• ¾ cup granulated sugar
• ½ cup evaporated milk or coconut milk
• 1¼ cups all-purpose flour
• 2 teaspoons baking powder
• 4–5 drops pandan extract
• 1½ cups water (for the Instant Pot)

How to Make Instant Pot Pandan Cake

Step-by-Step Instructions

1. Prepare Your Pan and Pot
   Lightly grease a 6-cup bundt pan with oil or baking spray. Make sure it fits comfortably into your Instant Pot. Add 1½ cups of water to the bottom of your Instant Pot and place the trivet inside.
2. Mix the Wet Ingredients
   In a large bowl, whisk together the eggs, oil, and sugar. Mix vigorously for 2–3 minutes, until the mixture is light and fluffy.
3. Add Flavor and Milk
   Pour in the evaporated milk or coconut milk and stir in the pandan extract. The batter should now take on that signature green tint and fragrant scent.

1. Fold in the Dry Ingredients
   Sift the flour and baking powder into the wet mixture. Gently fold everything together until just combined. Be careful not to overmix—this helps keep the cake light.
2. Transfer and Cover
   Pour the batter into the greased bundt pan. Smooth the top with a spatula. Cover the pan tightly with aluminum foil to keep steam from dripping onto the cake.
3. Pressure Cook
   Place the covered pan on the trivet in the Instant Pot. Seal the lid and cook on high pressure for 20 minutes. Let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
4. Cool and Unmold
   Carefully remove the pan from the Instant Pot. Let the cake rest for 10 minutes before inverting onto a plate. Allow it to cool completely before slicing.

Helpful Tips

• Use Coconut Milk: If you want a more traditional flavor, opt for full-fat coconut milk—it pairs beautifully with pandan.
• Don’t Skip the Foil: This keeps your cake from becoming soggy from the Instant Pot’s steam.
• Cooling is Key: Letting the cake cool before unmolding helps it maintain its perfect bundt shape.
• Testing Doneness: If unsure, insert a skewer into the cake after pressure cooking. It should come out clean.

Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings
• Category: Dessert
• Method: Pressure Cooking
• Cuisine: Southeast Asian
• Diet: Vegetarian

Notes

You can experiment with adding a tablespoon of desiccated coconut or even a swirl of condensed milk for an indulgent twist. This Instant Pot Pandan Cake is highly adaptable and forgiving—perfect for creative bakers.

Nutritional Information (Per Serving)

• Calories: 456 kcal
• Carbohydrates: 71 g
• Protein: 6 g
• Fat: 17 g
• Fiber: 1 g
• Sugar: 41 g

Frequently Asked Questions

Steamed pandan cake with coconut milk
Steamed pandan cake with coconut milk is soft, fluffy, and naturally fragrant. The coconut milk adds richness and a subtle creaminess that pairs beautifully with the earthy sweetness of pandan. This cake is gently steamed instead of baked, giving it a moist, spongy texture that stays tender for days—perfect for Southeast Asian dessert lovers

Steamed pandan cake recipe
To make a steamed pandan cake, blend pandan leaves with water to extract the juice, then mix it with eggs, sugar, flour, and coconut milk. Steam the batter in a greased pan until set and springy. The result is a fragrant, moist cake with a light green hue and a melt-in-your-mouth texture—ideal for tropical dessert cravings.

Malaysian pandan cake recipe
Malaysian pandan cake, often known as pandan chiffon cake, is beloved for its airy texture and vibrant green color. Made with fresh pandan juice, coconut milk, and fluffy whipped egg whites, it’s typically steamed or baked until ultra-light and fragrant. This tropical sponge cake is a staple in Malaysian bakeries and family celebrations.

Easy pandan cake recipe
An easy pandan cake recipe uses pandan extract, eggs, sugar, flour, and coconut milk for flavor and moisture. No complicated steps—just mix, pour into a pan, and steam or bake. The result is a tender, aromatic cake with a delicate green tint, ready in under an hour and perfect for beginner bakers.

Pandan bundt cake
Pandan bundt cake is a vibrant twist on a classic bundt, infused with pandan extract and coconut milk for a moist, tropical flavor. It bakes into a beautifully shaped green cake with a soft crumb and crisp exterior. Drizzle with coconut glaze or serve plain for a striking and delicious centerpiece.

Pandan chiffon cake without tube pan
You can make pandan chiffon cake without a tube pan by using a deep round or square cake pan. Just ensure the cake cools upside down to maintain its airy structure. The key is gently folding whipped egg whites into the pandan batter, creating a fluffy texture that’s light yet flavorful.

Coconut pandan cake recipe
Coconut pandan cake combines the floral notes of pandan with the creamy richness of coconut milk. This soft, moist cake can be steamed or baked and is often topped with a coconut glaze or shredded coconut. It’s a fragrant, tropical treat that’s both visually stunning and easy to prepare at home.

Steamed pandan layer cake
Steamed pandan layer cake, or kuih lapis, features alternating green pandan and creamy coconut layers. Made with rice flour and tapioca starch, each layer is steamed before adding the next, resulting in a chewy, colorful dessert. It’s mildly sweet, aromatic, and popular at festive occasions across Southeast Asia.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps well for 4–5 days in the fridge.
• Freezer: Wrap slices in parchment and freeze for up to 1 month. Thaw at room temperature before serving.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• The Comfort of Simplicity: Paul Hollywood’s Favorite One-Bowl Lemon Dessert
• A Slice of Sunshine: Flourless Orange, Pistachio, and Almond Cake
• Fig, Almond, and Date Cake
• French Fresh Fruit Tart

Conclusion

Making Instant Pot Pandan Cake at home is a delicious way to celebrate the flavors of Southeast Asia—without needing a single baking tin or oven preheat. It’s a humble dessert with deep roots and joyful simplicity. The next time you’re craving something uniquely sweet, soft, and full of cultural charm, give this cake a try. It just might become your new go-to for comforting bakes.

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