I am really thankful to Ms Soo Rachel from Johore who had generously share her recipe of Steamed Soft Pandan Cake. Ever since she shared it in the year 2017 I have made it endless times for my family, my relatives and my friends. All of them love it so much as it is soft, not too sweet and very fragrant. Soo Rachel made it as 1 cake but I used cup cake liners to make it into small little dainty cakes; her recipe yields 8 cakes and whenever I wanted to make more I just double or triple the ingredients. And since I grow lots of pandan plants in my garden I only use pure pandan juice to make it.
Ingredients (A):
- 3 eggs
- 110 g sugar
- 100 g pandan juice
- 50 g corn oil
Ingredients (B):
- 150 g self-raising flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
Method:
- Add Ingredients (A) to a mixing bowl.
- Use a whisk to stir and mix up all the ingredients.
- Add Ingredients (B) to another mixing bowl.
- Use a whisk to mix up these dry ingredients.
- Add Ingredients (A) to Ingredients (B).
- Use a whisk to mix them up till a smooth batter is formed.
- Sieve the batter.
- Either pour the batter into a 7-inch pan or 8 cup cake liners in a muffin tin.
- Boil water in a steamer.
- When the water has boiled steam the batter for 30-35 minutes over high heat. (Cover your steamer cover with cloth to prevent water from dripping onto your batter.)
- Remove the cake from the pan or muffin tin immediately after it is cooked onto a metal rack.