Description
These steamed pandan cakes are a delightful treat, showcasing the subtle floral and grassy notes of Southeast Asian pandan, enhanced by creamy coconut milk.
Ingredients
Units
Scale
- 3 eggs
- 150g sugar
- 150g all-purpose flour
- 1/2 tsp baking powder
- 100g coconut milk
- 2 tsp pandan extract
Instructions
- Using an electric mixer, whip together the eggs and sugar on high speed for at least five minutes, or until they become extremely light and fluffy.
- In a separate bowl, sift together the all-purpose flour and baking powder.
- Gently fold the flour mixture into the egg mixture, being careful not to deflate the batter.
- In another bowl, combine the coconut milk and pandan extract.
- Gradually add the coconut milk mixture to the batter, folding gently until fully incorporated.
- Prepare a steamer by bringing water to a boil. Reduce to a simmer.
- Pour the batter into small, greased cake molds or ramekins, filling each about three-quarters full.
- Place the molds in the steamer, cover, and steam for 10 minutes or until a toothpick inserted into the center comes out clean.
- Carefully remove the cakes from the steamer and allow them to cool slightly before removing from the molds.
Notes
Pandan extract can be very potent, so use it sparingly. If fresh pandan leaves are available, they can be used to infuse the coconut milk for a more authentic flavor. These cakes are best enjoyed fresh but can be stored in an airtight container for up to two days. Serve with a dollop of whipped cream or a scoop of ice cream for an extra indulgent treat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 15
- Sodium: 50
- Fat: 4
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
- Cholesterol: 70