Pandan Icebox Cake Recipe (No-Bake)

September 19, 2019Van

Prep time: 10 hours 20 minutes

Cook time:

Serves: 6

The idea of an icebox cake has been around since the 40’s, but I wanted to make one with Asian flavors. Pandan is derived from a tropical plant that grows in Southeast Asia. I’d say the profile can be compared to a mild vanillaesque essence. This is one of the easiest cakes you will ever make – only 4 ingredients needed and absolutely no baking involved. You combine pandan flavored whipped cream and biscuits to make this impressive cake. You can simply spread the pandan cream over the biscuits or use a Wilton 2D tip to make one that looks like it came from a bakery.

Pandan Icebox Cake Recipe (No-Bake)

September 19, 2019 Van

Prep time: 10 hours 20 minutes

Serves: 6

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Ingredients

3 Cups Heavy Whipping Cream
1 Cup Powdered Sugar
¾ Teaspoon Butterfly brand Pandan Paste
Package of Rectangular Coconut or Butter Biscuits

Method

1)
The heavy whipping cream should be very cold. Pour 3 Cups of Heavy Whipping Cream and ¾ Teaspoons of Pandan Paste into a mixing bowl. Using the whisk attachment, whisk on high until it looks slightly thickened. Add 1 Cup of Powdered Sugar and continue to whisk until it becomes a thick, spreadable consistency (medium peaks).
2)
You can make 1 long cake or 2 smaller ones. Spread about 1½-2 Tablespoons of the pandan cream onto a biscuit and sandwhich with another biscuit and place them upright on the serving platter – there should be about ⅓-½ inch of cream in between each biscuit, continue with the rest of the biscuits.
3)
Using an offset spatula or knife, spread on the rest of the frosting to completely cover the biscuits. You can also using a piping tip to decorate the cake. Refrigerate the cake for at least 10 hours. Slice it at a 45° angle so the cake slices show the layers. Wipe down your knife before each slice. Enjoy!