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Steamed Pandan Sponge Cake

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Steamed Pandan Sponge Cake is a soft, fluffy, and fragrant Southeast Asian dessert made with pandan and coconut milk. Lightly sweet and wonderfully aromatic, this cake is steamed instead of baked, giving it a moist, airy texture that’s perfect for tea time or as a simple after-meal treat.

Ingredients

4 large eggs, room temperature

120 g cake flour

100 g sugar

1 tsp pandan paste or pandan extract

1/2 tsp vanilla extract

1/2 tsp baking powder

1/4 tsp salt

50 g vegetable oil

50 ml coconut milk

100 ml water

Instructions

  1. Grease and line a 7-inch round cake pan. Prepare a steamer by bringing water to a boil.
  2. In a mixing bowl, whisk eggs and sugar for about 5 minutes until pale and fluffy. Add pandan paste and vanilla extract, whisking to combine.
  3. Sift together cake flour, baking powder, and salt. Gently fold into the egg mixture until just combined.
  4. In another bowl, mix coconut milk and vegetable oil, then fold into the batter. Add water gradually, folding gently until smooth and well combined.
  5. Pour batter into prepared pan and smooth the top. Place in steamer, cover with a lid wrapped in a towel to prevent condensation, and steam over medium heat for 30–40 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let cake cool in the pan for 10 minutes, then remove and allow to cool fully. Slice and serve warm or at room temperature.

Notes

Swirl in plain batter for a marbled look.

Top with shredded coconut for extra texture.

Replace some of the water with more coconut milk for a richer flavor.

For a deeper green color, use pandan extract instead of paste.

Whip eggs thoroughly for the fluffiest texture—avoid overmixing after adding flour.

Nutrition

Find it online: https://chocolatecoveredamy.com/steamed-pandan-sponge-cake/