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Preparation
45 minutes
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Cooking
50 minutes
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Difficulty
Medium
Pandanus steamed cake is a dish loved by many young people thanks to its delicious flavor, soft, chewy cake base, and beautiful colors. The recipe for this cake is extremely simple, let’s get into the kitchen and make it right away!
Ingredients for Pandanus Steamed Cake For 3 – 4 people
Yeast 7 g Sugar 210 g Warm water 20 ml Coconut milk 250 ml Pandanus water 30 ml Tapioca flour 180 g Rice flour 20 g Eggs 4 pieces Vanilla 1 teaspoon Coconut oil 2 teaspoons Pandanus essence 1 teaspoon
How to make Pandan Steamed Cake
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Activate the yeast
Put 7g of yeast, 2 teaspoons of sugar into a bowl, then add 20ml of warm water. Stir well and let it rise for 30 minutes until the yeast is foamy like crab bricks.
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Cook the coconut milk
Add 200g of sugar, 250ml of coconut milk, and ¼ teaspoon of salt into a pot. Place the pot on the stove and cook over medium heat until the sugar completely dissolves.
Once the sugar is dissolved, add 30ml of pandan leaf water and stir until the mixture boils, then turn off the heat.
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Mix the batter
Add 180g of tapioca flour, 20g of rice flour, 4 eggs, and the activated 7g yeast into a bowl, then use a whisk to mix well until the mixture is smooth and homogenized.
Continue to add the mixed flour into the coconut milk mixture, then strain through a sieve to achieve a smooth mixture.
The coconut milk at this point should not be too hot, just warm at about 30 – 40 degrees Celsius. If the temperature is higher, it will kill the yeast.
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Proofing the dough
Proof the dough in the oven for 3 hours with the light on but without turning on the oven temperature.
If you don’t have an oven, you can leave the dough in the sun for 2 hours.
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Preheat the mold
Grease the cake mold with coconut oil, then place it in the oven to preheat at 230 degrees Celsius for 10 minutes.
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Mix the dough and pour into the mold
Take the proofed dough mixture out of the oven, add 1 teaspoon of pandan essence, 2 tablespoons of coconut oil, and 1 teaspoon of vanilla, then mix well.
Take the preheated cake mold out of the oven, then pour the dough into the mold through a strainer.
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Bake the cake
Put the cake in the oven, bake at 180 degrees Celsius for 5 minutes. Then, reduce the temperature to 170 degrees Celsius and bake for 40 – 45 minutes.
After the cake is done, turn off the oven and quickly invert the cake, leaving the oven door slightly open for another 30 minutes before taking it out.
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Final Product
Pandan steamed cake has a fragrant aroma, chewy, soft, and rich texture. In addition, the cake also has a beautiful green color that is sure to stimulate your taste buds!
- You can use instant dry yeast to save time activating the yeast.
- After fermenting the dough, you will smell a sour scent, so adding coconut oil to the dough mixture will help you remedy this situation. Additionally, this method will make the cake smell and become softer and chewier after baking.
- To check if the cake is done, use a toothpick to poke into the cake. If the toothpick comes out dry, it means the cake is cooked.
- To help the cake rise high, you need to quickly cover the cake as soon as you turn off the oven. If you don’t cover it, the cake will deflate.
- After taking the cake out, brush a layer of honey or cooking oil on the surface to prevent the cake from drying out.
With the information above, I hope you can make this delicious pandan leaf steamed cake for your family and friends. Wishing you success in your preparation!
*Image and recipe reference from the channel SỨC KHỎE TÂM SINH.
