Get ready to fall in love with our delightful twist on a classic favorite—Taiyaki! This scrumptious, fish-shaped cake is grilled to golden perfection and filled with our Suncore Foods® Emerald Pandan Leaf Powder for a unique, flavorful experience. But that’s not all! Our white chocolate glaze, infused with both Emerald Pandan and Midori Jade Matcha Powders, adds an extra layer of yumminess that you won’t want to miss. The best part? Enjoy these fluffy treats hot off the griddle, and for an irresistible indulgence, don’t forget to add a scoop of vanilla ice cream on top!
Pandan Custard:
3-6g Suncore Foods® Emerald Pandan Leaf Powder
120g coconut milk
8g cornstarch
A pinch of salt
30g sugar
2 egg yolks
Mini Cakes:
120g plain flour
15g Suncore Foods® Emerald Pandan Leaf Powder
3g baking powder
2g baking soda
110g sugar
A pinch of salt
75 veg oil
120g milk
1 egg
4g vanilla extract
White Chocolate Glaze:
Suncore Foods® Emerald Pandan Leaf Powder
Suncore Foods® Midori Jade Matcha Powder
Click Here for Step-by-Step Directions ▼
1. Pandan Custard Filling – Dissolved Suncore Foods® Emerald Pandan Leaf Powder with coconut milk until fully dissolved. Add the dissolved pandan liquid into the food processor with coconut milk and beat togeather. Pour the liquid into a saucepan over heat, add cornstarch, salt, and sugar, stir until well incorporated. Add the beaten egg yolks, keep stirring until thick and smooth. Transfer the custard to a large bowl. Cover with cling wrap (directly touching the custard). Refrigerate before use.
2. Mini Cakes – Preheat the oven to 175°C/ 347°F. In a large bowl, add all the dry ingredients, whisk well. Add veg oil, milk, egg, and vanilla extract, mix well. Fill only 1/3 of each of the cake mold, pipe pandan custard, fill the cake mold with cake batter again (2/3 full). Bake for around 15 mins.
3. Assembly – Allow the mini cakes to cool down completely. Mix Suncore Foods® Emerald Pandan Leaf Powder and Suncore Foods® Midori Jade Matcha Powder with melted white chocolate. Add a thin layer of chocolate into each cake mold. Put the mini cakes back to molds (press down to even out the chocolate). Refrigerate for around 15mins or until the chocolate is set. Tap the cake molds lightly to release the cakes.
