Steamed Pandan Layer Cake with Coconut Milk (Southeast Asian Style)
🧂 Ingredients
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- 10 leaves fresh pandan leaves
- 150 ml water for blending pandan leaves
- 250 grams rice flour
- 100 grams tapioca flour
- 200 grams granulated sugar
- 600 ml thick coconut milk
- 1/2 tsp salt
- 1/2 tsp pandan paste (optional, for a more vibrant color)
- 2 leaves pandan leaves for lining the pan
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👩🍳 Instructions
- 1 Wash the pandan leaves thoroughly, cut into pieces, then blend with 150 ml water until smooth. Strain and collect the pandan extract, then set aside.
- 2 In a saucepan, combine the thick coconut milk, sugar, and salt. Cook over low heat, stirring constantly, until the sugar dissolves and the coconut milk is warm (do not let it boil). Remove from heat and let cool slightly.
- 3 In a large bowl, mix the rice flour and tapioca flour. Pour in the warm coconut milk little by little while whisking to prevent lumps.
- 4 Add the pandan extract and pandan paste, if using. Mix well until the batter is smooth with no flour lumps, then strain the batter for an even smoother result.
- 5 Prepare a square or round baking pan, line it with pandan leaves, then lightly grease with oil to prevent sticking.
- 6 Heat a steamer until the water is boiling and producing plenty of steam. Pour about 1 cm of batter into the pan and steam for 5-7 minutes until the first layer sets.
- 7 Stir the remaining batter again before pouring (since the flour tends to settle), then pour the second layer over the set first layer. Steam again for 5-7 minutes.
- 8 Repeat the pouring and steaming process until all the batter is used, typically resulting in 6-8 layers depending on the thickness of the pan.
- 9 Steam the final layer a bit longer, about 15 minutes, to make sure the entire cake is fully cooked and not soggy in the middle.
- 10 Remove the cake and let it cool completely at room temperature (at least 2 hours) before slicing to prevent it from falling apart. Cut with a knife lightly oiled to prevent sticking.
💡 Tips
• Make sure each layer is fully set before pouring the next one; you'll know it's ready when the surface is no longer wet or glossy to a light touch.
• Stir the batter each time before pouring, since the flour tends to settle at the bottom of the bowl — this is important for a consistent texture in every layer.
• Use medium heat while steaming, and make sure the steamer lid is wrapped in a cloth so condensation doesn't drip and ruin the cake's surface.
• This cake is easier to slice neatly if you chill it in the refrigerator for 30 minutes after it reaches room temperature, then cut it with a sharp knife dipped in water.
📊 Nutrition Facts / serving
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