Steamed Pandan Sponge Cake

Why You’ll Love This Recipe

I like this recipe because it’s simple yet produces a beautifully fluffy sponge without the need for an oven. Steaming keeps the cake moist and tender, while the pandan adds a signature fragrance that’s instantly recognizable in many Southeast Asian desserts. The touch of coconut milk makes the flavor richer, and the result is a cake that’s light, subtly sweet, and wonderfully aromatic.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 large eggs, room temperature
120g cake flour
100g sugar
1 tsp pandan paste or pandan extract
1/2 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
50g vegetable oil
50ml coconut milk
100ml water

Directions

Prepare the Pan and Steamer
I start by greasing and lining a 7-inch round cake pan and setting it aside. I then prepare my steamer by bringing water to a boil.

Make the Batter
In a mixing bowl, I whisk the eggs and sugar together for about 5 minutes until the mixture turns pale and fluffy. I add the pandan paste and vanilla extract, continuing to whisk until well combined.

Incorporate the Dry Ingredients
In a separate bowl, I sift together the cake flour, baking powder, and salt. I gently fold the dry ingredients into the egg mixture until just combined, being careful not to deflate the batter.

Add the Wet Ingredients
In another small bowl, I mix the coconut milk and vegetable oil together. I slowly pour this mixture into the batter, folding gently until incorporated. Then, I add the water and fold again until the batter is smooth and evenly mixed.

Steam the Cake
I pour the batter into the prepared pan and smooth the top with a spatula. I place the pan into the steamer, cover it with the lid (wrapped in a clean kitchen towel to prevent water droplets from falling on the cake), and steam over medium heat for about 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve
Once done, I let the cake cool in the pan for about 10 minutes before removing it. I slice and serve it warm or at room temperature.

Servings and Timing

This recipe makes about 6 servings. It takes 15 minutes to prepare, 40 minutes to cook, for a total of 55 minutes. Each serving contains approximately 220 kcal.

Variations

Sometimes I swirl a bit of plain batter into the pandan mixture for a marbled effect. I also like to top the cake with shredded coconut for extra texture. For a richer flavor, I replace part of the water with more coconut milk. If I want a bolder green color, I use pandan extract instead of paste.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, I steam the slices for 2 to 3 minutes or microwave them for 10 to 15 seconds to restore their softness.

FAQs

Can I use fresh pandan leaves instead of paste?

Yes, I can blend fresh pandan leaves with a little water and strain the juice to use as a natural flavoring.

Why is my cake dense?

If I overmix the batter or don’t whisk the eggs enough, the cake can lose its airy texture. Whipping the eggs well is key.

Can I use all-purpose flour instead of cake flour?

Yes, but the texture will be slightly denser. I sometimes replace 1 tablespoon of flour with cornstarch to make it lighter.

Can I bake this cake instead of steaming it?

Yes, I bake it at 325°F (160°C) for about 30–35 minutes, but steaming keeps it more moist.

How do I prevent condensation from dripping onto the cake?

I wrap the steamer lid in a clean towel to absorb the steam.

Can I make this cake vegan?

Yes, I substitute the eggs with ½ cup of aquafaba (whipped chickpea water) or another egg replacer.

What if I don’t have pandan paste?

I use vanilla and a few drops of green food coloring for a similar look and mild flavor.

How do I make the pandan flavor stronger?

I add an extra ½ teaspoon of pandan paste or reduce the vanilla to let the pandan shine.

Can I use coconut cream instead of coconut milk?

Yes, but I usually dilute it with a bit of water so it’s not too heavy.

Can I double this recipe?

Yes, I double it easily, but I use a larger pan or steam it in two batches to ensure even cooking.

Conclusion

This steamed pandan sponge cake is one of my favorite Asian-inspired desserts to make when I want something light, moist, and aromatic. The blend of pandan and coconut milk gives it a beautiful flavor that feels tropical and comforting. I love how simple it is to prepare and how every slice feels soft, delicate, and perfectly fragrant.