Indonesian Steamed Mini Pandan Cupcakes

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Indonesian Steamed Mini Pandan Cupcakes are a beloved Betawi street snack featuring small, fluffy green cakes steamed in tiny paper cups. The signature cracked dome top reveals a soft, chewy, lightly sweet interior scented with fresh pandan.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 7 gFat
• 4 gSaturated Fat
• 42 gCarbs
• 1 gFiber
• 17 gSugar
• 4 gProtein
• 120 mgSodium
• 95 mgPotassium
• 25 mgCalcium
• 0.8 mgIron
• 1 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the pandan coconut milk

• 100 ml thick coconut milk
• 60 ml water
• 5 pandan leaves, knotted
• 1/4 tsp salt

For the batter

• 150 g rice flour
• 30 g tapioca flour
• 120 g granulated sugar
• 1 tsp instant yeast
• 1/2 tsp baking powder
• 1 large egg
• 1 tbsp neutral oil

To prepare

• 18 small paper cupcake liners (about 4 cm base)
• extra oil for greasing liners

Directions

1. Make the pandan coconut milk: combine coconut milk, water, knotted pandan leaves, and salt in a small saucepan. Bring to a gentle simmer over low heat for 5 minutes, then remove from heat, cover, and let steep for 10 minutes. Strain and let the liquid cool until lukewarm.
2. In a mixing bowl, whisk together rice flour, tapioca flour, sugar, instant yeast, and baking powder until evenly combined.
3. In a separate bowl, lightly beat the egg, then whisk in the lukewarm pandan coconut milk and the 1 tablespoon of oil until smooth.
4. Pour the wet mixture into the dry ingredients and whisk vigorously for about 2 minutes until the batter is smooth, thin, and lump-free. Cover the bowl with a clean kitchen towel and let it rest in a warm spot for 45 minutes, or until the surface is covered with small bubbles.
5. Lightly grease the paper liners with a thin coating of oil and arrange them on a heatproof plate that fits inside your steamer. Pour or spoon the batter into each liner, filling it about three-quarters full.
6. Bring water in a steamer to a rolling boil over high heat. Reduce the heat to medium, place the plate of filled liners inside, cover, and steam for 12 to 15 minutes without lifting the lid. The cupcakes are ready when the tops have cracked open and a toothpick inserted into the center comes out clean.
7. Turn off the heat and let the cupcakes rest inside the steamer for 2 minutes with the lid slightly ajar to prevent collapse, then transfer to a wire rack to cool briefly before serving warm.

Cook’s Notes

• Do not skip the resting time; the yeast and baking powder need it to produce the signature cracked top and airy crumb.
• If pandan leaves are unavailable, substitute with 1 teaspoon of pandan essence mixed into the coconut milk for color and aroma.
• Use small, shallow paper liners about 4 cm wide; oversized cups will prevent the tops from cracking open properly.
• Serve warm on the same day for the softest texture, or steam briefly to refresh leftovers.
• A pinch of vanilla powder or a tablespoon of melted palm sugar stirred into the batter adds a deeper caramel note if desired.

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