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Preparation
20 minutes
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Cooking
10 minutes
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Difficulty
Easy
Pandan crepe cake filled with banana cream not only has a smooth, beautiful outer layer but also makes you swoon with its rich, fragrant cream from the banana flavor. Let’s get cooking with TasteVN right away!
Ingredients for Pandan Crepe Cake with Banana Cream For 3 people
Pandan leaves 20 gr (Crepe outer layer) Water 120 ml (Crepe outer layer) Chicken eggs 2 eggs (Crepe outer layer) Sugar 25 g (Crepe outer layer) Coconut milk 100 ml (Crepe outer layer) Fresh milk 100 ml (Crepe outer layer) Flour 100 g (Crepe outer layer) Whipping Cream 250 ml (Filling) Sugar 25 g (Filling) Ripe bananas 3 bananas (Filling)
Tips for Choosing Good Bananas
- Choose a bunch of bananas that are not evenly colored (some yellow, some green) and have some dark brown or deep pink spots.
- Avoid bananas that are uniformly ripe with a deep yellow skin.
- Naturally ripened bananas will have a yellow stem and body. If the stem is green but the fruit is evenly yellow, it has definitely been soaked in chemicals.
- Tree-ripened bananas will have a fragrant smell and natural sweetness, with a soft texture. In contrast, chemically treated bananas will feel slightly crunchy, hard, and have a bitter and sour taste when eaten.
Equipment Needed
Non-stick pan, bowl, blender,…
How to make Pandan crepe with banana cream filling
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Blend pandan juice
Wash the pandan leaves, chop them into small pieces, and blend them with 120ml of water until smooth.
Then, strain the mixture through a sieve to extract the juice.
Tip: You can add 1 – 2 drops of green food coloring to make the color more attractive.
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Mix the batter
In a bowl, add 2 eggs, 25g of sugar, 100ml of coconut milk, 100ml of fresh milk, and pandan juice, then stir well to combine.
Next, sift 100g of flour into the bowl and mix well, then strain the mixture 2 – 3 times for smoothness. Cover tightly and let the batter rest for 30 minutes.
Note: Add the flour to the bowl gradually, mix well before adding the next portion.
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Fry the cake
Place a pan on the stove, add a little cooking oil, and let the pan heat up. Then, use a paper towel to wipe off the excess oil in the pan.
Pour a thin layer of batter and fry on low heat for about 3 – 4 minutes until the cake is cooked.
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Whip the cream
Add 250ml of Whipping Cream and 25g of sugar into a bowl. Whip the mixture with a mixer until the cream forms stiff peaks, achieving a thick, smooth consistency with distinct lines.
Tip for quick whipped cream: Before whipping, place the cream in the refrigerator for 15 minutes or you can place the bowl of cream in a basin of ice water, then whip the cream.
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Wrap the cake
Dice 3 ripe bananas and proceed to wrap the cake.
Place the smooth side of the cake down, then add a little banana and 1 spoonful of cream in the center of the cake layer, topping it with another layer of cream.
Fold the two edges of the cake on both sides, then continue to fold the top and bottom edges to finish the cake.
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Final Product
To enhance the cake’s flavor, you can refrigerate it for 30 minutes before serving.
The pandan crepe filled with banana cream features a soft and smooth cake shell, blending perfectly with the rich filling that has the aroma of ripe bananas.
How to store cakes:
- Put the cake in a box and close it tightly to prevent the cake from drying out, then store it in the refrigerator. The cake can last for 2 – 3 days after being made.
- In room temperature conditions, the cake can only be stored for 3 – 4 hours. If left longer, the filling will become sour.
How to store Whipping Cream:
- After using Whipping Cream, wipe off any cream stuck on the rim of the container, close it tightly or wrap it securely with plastic wrap. Then, place the cream in the refrigerator to store. The maximum storage time for fresh cream can be from 5 – 7 days after opening.
- Alternatively, you can put any leftover Whipping Cream into a clean box or jar, close it tightly, and store it in the refrigerator.
- Additionally, you can cut a very small hole in the box with scissors instead of opening the plastic lid and pour out the amount needed. After that, use a plastic bag to cover 1/3 of the box tightly, tie it securely, and place it in the refrigerator. This method will help the whipping cream last for 15 days.
- During the storage period, occasionally take the Whipping Cream out and shake it vigorously a few times to prevent the cream from settling at the bottom.
- Absolutely do not store in the freezer as it will cause the cream to separate.
Pandan crepe cake with banana cream filling has a rich, delicious flavor, so don’t miss out on this cake!
*Source of the recipe and images from the Youtube channel Bếp Hoa
