Steamed Pandan Malay Cake
It tastes soft and moist and will not get heaty if you eat much. The fragrance of pandan is perfectly blended with the taste of coconut oil, it tastes sweet and delicious.
- Prep time
- 2 hr
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 Eggs (65g with shell)
- 50 g Extra Virgin Coconut Oil
- 150 g Evaporated Milk
- 50 g Pandan Juice
- 100 g White Sugar
- 200 g All Purpose Flour
- 5 g Instant Yeast
- 5 g Baking Powder
- 0.25 tsp Salt
- 20 g Pandan Leaves
- 70 g Water
Instructions
- 1
Cut the pandan leaves into small pieces and put them in a blender, add water to make juice.
- 2
Sieve the blended pandan juice into a large bowl.
- 3
Add all the ingredients except the baking powder and mix well.
- 4
After mixing well, sift the batter once.
- 5
Cover the batter and let it ferment at room temperature for 2 hours or double in size.
- 6
When the batter is almost fermented, start to preheat the steamer and prepare the mold.
- 7
Sift the baking powder into the fermented batter and mix well.
- 8
Remember to wait until the water is boiling before pouring the batter into the mold and immediately put it in the steamer and steam for 30 minutes on high heat.
- 9
Wait 5 minutes after turning off the heat before opening the lid.
- 10
After taking it out, it can be directly unmoulded and cut into pieces to enjoy.