This steamed layer cake with a touch of black glutinous rice and palm sugar has a signature savory-sweet flavor and a soft, chewy texture that's hard to resist. The blend of rich coconut milk and pandan aroma makes every bite feel warm and comforting, perfect as a companion for afternoon tea.
🧂 Ingredients
🍽️ Servings: 16
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams rice flour
- 100 grams black glutinous rice flour
- 50 grams tapioca flour
- 200 grams palm sugar, finely shaved
- 50 grams granulated sugar
- 700 ml fresh thick coconut milk
- 300 ml thin coconut milk
- 3 leaves pandan leaves, knotted
- 1/2 tsp salt
- 3 drops dark brown food coloring (optional)
- 1 tbsp cooking oil for greasing the pan
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👩🍳 Instructions
- 1 Boil the thick coconut milk, thin coconut milk, shaved palm sugar, granulated sugar, salt, and pandan leaves over low heat, stirring occasionally, until the sugar dissolves completely and the coconut milk is warm, about 10 minutes. Remove from heat, strain, then let cool to room temperature.
- 2 Mix the rice flour, black glutinous rice flour, and tapioca flour in a large bowl. Pour in the warm coconut milk little by little while whisking to prevent lumps, until the batter is smooth and completely liquid.
- 3 Divide the batter into 2 equal parts. Let one part keep its natural brown color from the palm sugar; add 3 drops of dark brown food coloring to this part if you want a deeper, more contrasting color.
- 4 Prepare a 20x20 cm (8x8 inch) square pan, lightly grease it with cooking oil, then line the bottom with heat-resistant plastic wrap or banana leaf. Heat the steamer over medium heat for 10 minutes until the steam is really hot.
- 5 Pour 1 ladle of the first batter (about 100 ml) into the pan, spread evenly, and steam over medium heat for 5 minutes until the surface is set and not sticky to the touch.
- 6 Pour the second batter in the same amount over the first layer, and steam again for 5 minutes. Repeat this process, alternating between the two batters, until all the batter is used up, usually resulting in 14-16 layers.
- 7 After the last layer is poured, steam for a total of an additional 15 minutes over medium heat so the cake cooks through completely to the center and has a firm, chewy texture. Cover the steamer with a clean cloth so water doesn't drip onto the cake.
- 8 Remove the cake and let it cool completely for at least 3 hours at room temperature before slicing so the layers don't fall apart. Cut with a knife dipped in water or wrapped in plastic for neat, clean slices.
💡 Tips
• Make sure each layer is fully set before pouring the next one so the colors don't mix and the layers stay clearly defined.
• Use a stable medium heat when steaming; don't go too high, as this can make the cake's surface bubbly and uneven.
• This layer cake is easier to slice neatly after chilling overnight in the fridge; take it out 30 minutes before serving so the texture softens back up.
• Strain the coconut milk before mixing it with the flour to make sure there are no lumps that could make the cake's texture less smooth.
📊 Nutrition Facts / serving
165
Calories (kcal)
2 g
Protein
6 g
Fat
27 g
Carbs
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