Thai · Dessert
Thai Steamed Pandan Cake
A pale jade-green steamed sponge scented with pandan, enriched with coconut milk and a touch of coconut oil, finished with a trickle of coconut cream — the moist, bouncy texture that steaming (rather than baking) gives Thai cakes.
$1
15 minsPrep
24 minsCook
44 minsTotal
MediumLevel
Nutrition per serving
373Calories
6.2gProtein
19.5gFat
43.9gCarbs
21.5gSugar
0.5gFiber
394mgSodium
93mgChol
15.6gSat Fat
143mgPotassium
27mgCalcium
2.2mgIron
0.2mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
dairy-free
sweet-spot
hidden-gems
Instructions
1
Line a 10cm/4 inch round cake tin with baking paper and set up a steamer with simmering water, making sure the rack sits well above the waterline.
2
Whisk the egg and sugar together in a bowl until pale and slightly thickened, about 2 minutes by hand.
3
Whisk in the coconut milk, melted coconut oil, vanilla extract and a few drops of pandan green food colouring until the batter is uniformly pale green.
4
Sift the cake flour, baking powder and salt over the wet mixture and fold gently until just combined with no dry streaks.
5
Pour the batter into the prepared tin, cover the tin loosely with foil to stop condensation dripping onto the cake, and lower into the steamer.
6
Steam over gently simmering (not boiling) water for 22-25 minutes until a skewer inserted in the centre comes out clean.
7
Carefully lift the tin out, uncover, and let the cake cool in the tin for 5 minutes before turning out onto a rack.
8
Slice into 2 pieces and drizzle each with a little coconut cream just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 egg, beaten (50g)
- 1.4 oz40g sugar white
- 1.6 oz45g coconut milk
- 1.9 oz55g sifted cake flour
- 0.1 oz3g baking powder
- 0.6 oz18g melted coconut oil
- 0.1 oz2g vanilla extract
- 0 oz1g pandan green, a few drops food colouring
- 0 oz1g salt
- 0.5 oz15g coconut cream
