A traditional cake with the signature chewy texture of rice flour and a natural reddish-brown color from palm sugar, combined with a soothing pandan fragrance. Each layer is steamed one at a time, resulting in neatly stacked, compact layers when sliced. Perfect as an afternoon snack or a treat for family gatherings.
🧂 Ingredients
🍽️ Servings: 16
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams rice flour
- 100 grams tapioca flour
- 200 grams palm sugar, finely shaved
- 100 grams granulated sugar
- 800 ml thick coconut milk from 1 coconut
- 3 leaves pandan leaves, tied in a knot
- 1/2 tsp salt
- 100 ml water
- 1 tbsp cooking oil for greasing the pan
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👩🍳 Instructions
- 1 Simmer the shaved palm sugar, granulated sugar, water, and pandan leaves over low heat, stirring, until the sugar has completely dissolved, about 5-7 minutes. Strain to remove any sugar impurities, then set aside until warm.
- 2 Pour the thick coconut milk into the sugar solution and mix well. Divide this liquid mixture into two equal portions in separate bowls.
- 3 Mix the rice flour, tapioca flour, and salt in a large bowl. Gradually pour in one portion of the coconut milk-sugar solution while whisking until there are no lumps, then strain the batter for a smoother result. Repeat with the second portion in a separate bowl so you end up with two equal batters (you can color one differently if you like by adding a bit of pandan paste to one batter).
- 4 Lightly grease a 20x20 cm (8x8 inch) square baking pan with cooking oil, then heat the steamer over high heat until the steam is really hot, about 10 minutes. Line the steamer lid with a clean cloth so water doesn't drip onto the batter.
- 5 Pour 100 ml of the first batter into the pan and spread it into a thin, even layer. Steam over medium heat for 5 minutes until the surface sets and is no longer sticky to the touch.
- 6 Pour 100 ml of the second batter over the first layer, spread evenly, and steam again for 5 minutes. Continue alternating between the two batters until all the batter is used up, steaming the final layer longer, for 10 minutes, so the whole cake cooks through completely.
- 7 Once the last layer is cooked, steam the whole cake again for 15 minutes over medium heat to make sure the center is fully cooked and chewy; it's done when the batter is no longer sticky and feels firm when pierced with a skewer.
- 8 Remove the cake and let it cool completely at room temperature for at least 2 hours before slicing so the layers don't fall apart. Cut with a knife dipped in water or wrapped in plastic wrap for neat, clean slices.
💡 Tips
• Make sure the steamer is really hot before you start steaming the first layer so the cake achieves a perfectly chewy texture.
• Pour each layer of batter thin and even so the finished cake has clear, pretty layer lines when sliced.
• Don't rush to cut the cake while it's still warm — chill it in the refrigerator for 1 hour first so the texture is firmer and easier to slice neatly.
• Use good-quality palm sugar that isn't overly burnt so the cake has a bright brown color and doesn't taste bitter.
📊 Nutrition Facts / serving
165
Calories (kcal)
1 g
Protein
6 g
Fat
27 g
Carbs
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