Lighter Pandan Coconut Steamed Cake
Lighter Pandan Coconut Steamed Cake
Ingredients
- 120 g coconut milk
- 40 ml water
- 8 pandan leaves, cut to smaller pieces (or 1-1 1/2 teaspoons pandan extract, to adjust depending on brand)
- 1 large egg
- 45 g white sugar
- 25 g neutral flavoured oil
- 1/2 teaspoon pandan extract, optional
- pinch salt
- 120 g plain flour, sifted
- 6 g baking powder, sifted
Instructions
- 1
Blend the 120g of coconut milk, 40ml of water, and 8 pandan leaves (cut to smaller pieces) together. If using extract, use 1-1 1/2 teaspoons pandan extract instead of leaves, adjusting based on the brand. After blending, strain the mixture.
⏱️ 5 min
- 2
In a large bowl, combine 110g of the prepared pandan coconut milk mixture, 1 large egg, 45g of white sugar, 25g of neutral flavoured oil, a pinch of salt, and the optional 1/2 teaspoon of pandan extract. Mix these ingredients together.
⏱️ 5 min
- 3
Next, sift in the 120g of plain flour and 6g of baking powder into the bowl with the wet ingredients. Whisk until just combined. Be careful not to overmix the batter.
⏱️ 5 min
- 4
Transfer the prepared batter into a 6 inch round baking tray. Ensure the bottom of the tray is lined with parchment paper.
⏱️ 5 min
- 5
Place the tray in a pre-heated steamer. Steam at high heat for 28-32 minutes, or until the cake is nicely firm yet fluffy. Once steaming is complete, remove the lid and allow the cake to remain in the steamer for an additional 5 minutes.
⏱️ 35 min
- 6
Remove the cake from the steamer and let it cool until it is warm, which should take approximately 15 minutes.
⏱️ 15 min
- 7
Serve and enjoy! The recipe creator suggests serving it with Kaya (coconut jam).
Kitchen Tools
Nutrition Facts (per serving)
Lighter Pandan Coconut Steamed Cake
- 120 g coconut milk
- 40 ml water
- 8 pandan leaves, cut to smaller pieces (or 1-1 1/2 teaspoons pandan extract, to adjust depending on brand)
- 1 large egg
- 45 g white sugar
- 25 g neutral flavoured oil
- 1/2 teaspoon pandan extract, optional
- pinch salt
- 120 g plain flour, sifted
- 6 g baking powder, sifted
Instructions
- 1
Blend the 120g of coconut milk, 40ml of water, and 8 pandan leaves (cut to smaller pieces) together. If using extract, use 1-1 1/2 teaspoons pandan extract instead of leaves, adjusting based on the brand. After blending, strain the mixture.
⏱️ 5 min - 2
In a large bowl, combine 110g of the prepared pandan coconut milk mixture, 1 large egg, 45g of white sugar, 25g of neutral flavoured oil, a pinch of salt, and the optional 1/2 teaspoon of pandan extract. Mix these ingredients together.
⏱️ 5 min - 3
Next, sift in the 120g of plain flour and 6g of baking powder into the bowl with the wet ingredients. Whisk until just combined. Be careful not to overmix the batter.
⏱️ 5 min - 4
Transfer the prepared batter into a 6 inch round baking tray. Ensure the bottom of the tray is lined with parchment paper.
⏱️ 5 min - 5
Place the tray in a pre-heated steamer. Steam at high heat for 28-32 minutes, or until the cake is nicely firm yet fluffy. Once steaming is complete, remove the lid and allow the cake to remain in the steamer for an additional 5 minutes.
⏱️ 35 min - 6
Remove the cake from the steamer and let it cool until it is warm, which should take approximately 15 minutes.
⏱️ 15 min - 7
Serve and enjoy! The recipe creator suggests serving it with Kaya (coconut jam).