Pandan Steam Cake

This recipe makes 14-15 x medium cakes

Pandan Juice

125 ml Water

40 g Pandan Leaves

For the Sponge mix

120 g Castor Sugar

50 g Whole Egg

90 ml Pandan Juice

50 g Coconut milk

100 ml Vegetable Oil

3 g Salt

250 g Plain Flour

10 g Baking Powder

To make the pandan juice

Cut the pandan leaves in to small tiny little pieces. Place the water and cut pandan leaves into a food processor and process until the water turns dark green. Strain the leaves over a strainer and press the leaves to get as much liquid as possible. Weight out 90 ml of the juice and set aside until ready to use.

To make the sponge mix

1. In a separate bowl, sift all the dry ingredients together and add the salt.

2. In a stand mixer bowl, place the whole eggs and castor sugar and whisk until the mix are thick and fluffy.

3. Gradually add in 1/3 of the oil then alternating with the dry mix, ending with the dry mix.

4. Once all the oil and dry mix are incorporated, with the help of two spoons or an ice cream scoop, drop the thick mix in to a cupcake paper/silicone leaving 2 cm gap from the top.

5. Place the sponge mix on to a bamboo steamer over rapid boiling water, close the lids and let it steam for 15 minutes without removing the lid.

6. Once 15 minutes is up, remove the lid, then transfer the cake away from the steamer as soon as possible to avoid it getting wet from the steam.

Note: If you have a small bamboo steamer like mine, you can steam the cake separately.

7. Let the cake cool slightly and enjoy!