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