Pandan Rice Cake

Today I wanted to test out a steamed cake, but not just any old steamed cake. A pandan rice cake and not just any old pandan rice cake, but a double layered cake. This will be my first try at making this cake. So let’s hope it turns out alright.

Here are the ingredients needed for this recipe:

Layer 1:

  • 1 cup glutinous rice (sweet/sticky rice) soaked in water for 30mins – 3hrs
  • 1 1/4 cup coconut milk
  • 3/4 tsp pandan paste
  • 2 Tbsp white sugar, brown sugar, or maple syrup
  • pinch of salt

Layer 2:

  • 1 1/4 cup coconut milk
  • 1/2 cup white sugar, brown sugar, or maple syrup
  • pinch of salt
  • 3-4 drops of pandan paste
  • 2 Tbsp rice flour

Step 1: Use a steamer for this cake, place a greased or parchment paper lined 9-in cake pan inside steamer

Step 2: After soaking the rice, drain, rinse, and stir it together with all the 1st layer ingredients. Mix well.

Step 3: Pour mixture into cake pan and even out the surface with a spoon or spatula.

Step 4: Place in steamer, cover, and allow to steam on high heat for 20 minutes or when rice has absorbed the liquid.

Step 5: While first layer is steaming, beat the eggs for 30 seconds

Step 6: Add the coconut milk, sugar, salt, and pandan paste.

Step 7: Sprinkle the flour over the batter (if not it will clump)

Step 8: Beat by hand or electric mixer until batter is smooth

Step 9: Strain the batter

Step 10: When the 1st layer is cooked, gently press down on it with a fork or spatula to even out the layer ( I got a bit impatient with it so I didn’t think to allow it to cook longer to absorb more of the liquid)

Step 11: Slowly pour the 2nd layer mixture over the 1st layer (hence the reason it has the darker green floating up a bit)

Step 12: Cover the steamer and reduce the heat to medium

Step 13: Continue to cook for another 20-30 minutes, or until the custard has set (to check: insert a fork and should come out clean)

Step 14: Optional: Use the under side of a greased spoon and smooth it over the surface of the top layer as it is setting (allow to develop a crust before doing this) if you do this several times this will even out the layer and give the top a nice sheen.

Step 15: Allow cake to cool for at least 10 minutes before cutting into it.


Pandan Chiffon Cake

Well my dad gave me 3 bottles of Pandan and I had to figure out what to do with it. So I decided to make a chiffon cake out of it. Although I will be making a Pandan Rice Cake later on in this blog. Anyways, today I will be making Pandan Chiffon Cake. The cool thing about it is that it’s completely green. It would have been great to have made it for St. Patrick’s Day, but alas I didn’t have pandan paste at the time. What is so great about this cake is that it’s light, not overly sweet, and has a delicate flavor to it. I really like this cake because it practically melts in your mouth.

Here are the ingredients needed for this recipe:

  • 8 eggs, separated
  • 1 1/4 cups white sugar
  • 3/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 3/4 cup coconut milk
  • 1/4 tsp pandan paste (I used 1/2 tsp cause I wanted a darker green color and heavier pandan flavor)
  • 1 cup self-rising flour or (1 cup cake flour + 1 1/2 tsp baking powder + 1/2 tsp salt)
  • 1/2 tsp cream of tartar

Step 1: Preheat oven to 350 degrees F.

Step 2: In a small bowl, combine the coconut milk and pandan paste, set aside.

Step 3: Beat together the egg yolks, sugar, vegetable oil, and vanilla until combined

Step 4: Add the pandan mixture

Step 5: In another bowl, sift together the flour, baking powder, and salt 3 times, at the 3rd time sift into a large bowl

Step 6: Make a well in the center of the flour mixture.

Step 7: Whisk egg yolk mixture into the flour mixture.

Step 8: Using an electric mixer, beat the egg whites until it becomes frothy.

Step 9: Add the cream of tartar to the egg whites and beat until firm peaks form.

Step 10: Fold the egg white gently into the flour/egg mixture in 2 parts with either a balloon whisk or rubber spatula (Just fold until combined, do not over mix or it will lose air from the egg white)

Step 11: Slowly pour batter into a 9 or 10 inch ungreased tube or angel food cake pan. (I don’t have that type of pan so wasn’t able to invert the pan at the end, so my cake deflated a bit, but still tasted good. I recommend using a larger cake pan if you don’t have a tube pan of some sort. This way you will be able to invert it later on with the cake touching the wire rack)

Step 12: With a spatula, spread the batter to even out the top

Step 13: Bake the cake for 45 minutes or until the cake feels spongy to the touch. (If using a regular cake pan bake for 50 minutes because the center will take a bit longer to cook)

Step 14: Remove from the oven and carefully invert (turn upside down) the pan onto a wire rack (Do not remove from pan until completely cooled), since I didn’t have a tube pan and I didn’t bother using a larger pan I wasn’t able to invert the cake so it deflated in under 15 minutes after being taken out of the oven. It looked so nice when it first came out of the oven. Now it looks depressing.

Step 15: Once fully cooled, run a spatula around the sides and center of a tube pan to release the cake

(Note: the double layering is formed from the coconut milk and flour, hence the reason for using a tube pan, so that you do not get the double layering)

Decorating the cake:

  • dust top of cake with confectioner’s sugar and serve with fresh fruit and whipped cream