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Loading...This vibrant Malaysian steamed cake is built one glossy layer at a time, alternating natural pandan green and rose-tinted batters over creamy coconut milk. The result is a soft, slightly chewy cake with delicate coconut sweetness and a beautiful rainbow cross-section.
Prep Time20 mins
Cook Time45 mins
Total Time65 mins
Servings9
Yield9 squares
Nutrition Facts
Per serving (estimated)
- 280 kcalCalories
- 10 gFat
- 7 gSaturated Fat
- 45 gCarbs
- 1 gFiber
- 22 gSugar
- 4 gProtein
- 90 mgSodium
- 110 mgPotassium
- 25 mgCalcium
- 1 mgIron
- 1 mgVitamin C
- 15 mcgVitamin A
Ingredients
For the batter
- 200 g rice flour
- 50 g tapioca starch
- 25 g all-purpose flour
- 220 g fine sugar
- 1/2 tsp fine sea salt
For the wet mixture and coloring
- 300 ml thick coconut milk
- 2 large eggs, lightly beaten
- 1 tsp pandan paste (natural green color)
- 1/2 tsp rose syrup or strawberry essence (for pink tint)
- 1 tbsp neutral oil, for greasing
Directions
- Line an 8-inch (20 cm) square cake pan with parchment or banana leaf, then lightly grease the sides with oil. Prepare a steamer with simmering water and place a folded kitchen towel at the base to catch condensation.
- In a large bowl, whisk the rice flour, tapioca starch, all-purpose flour, sugar, and salt until evenly combined and lump-free.
- In a separate bowl, whisk the eggs with the coconut milk until smooth, then pour the wet mixture into the dry ingredients. Whisk gently until you have a thin, lump-free batter resembling heavy cream.
- Divide the batter into two bowls: stir the pandan paste into one portion until evenly jade-green, and the rose syrup into the other for a soft pink. Leave a small amount of the plain batter white if you wish to add a third color.
- Pour about 3 to 4 tablespoons of one color into the pan, spread evenly, and steam uncovered over medium heat for 3 to 4 minutes, or until the surface looks set and matte.
- Carefully pour the next colored layer on top, tilting the pan to spread if needed, and steam again for 3 to 4 minutes. Repeat, alternating colors, until all the batter is used and you have roughly 10 to 12 layers.
- After the final layer, steam an additional 6 to 8 minutes to make sure the center is fully cooked. Insert a toothpick; it should come out clean.
- Remove the pan from the steamer and let it cool completely on a wire rack, about 1 hour, so the layers firm up for clean slicing.
- Run a knife around the edges, lift the cake out using the parchment, and slice into 9 squares with a sharp, lightly oiled knife, wiping the blade between cuts.
- Serve at room temperature as an afternoon snack with tea or coffee.
Cook’s Notes
- Keep your steamer at a steady medium-low simmer so each layer sets gently; too much heat creates air bubbles between the layers.
- Always cover each previous layer fully before adding the next, and resist lifting the lid too often or the layers will not set evenly.
- For the cleanest slice, chill the cake for 30 minutes after cooling and wipe your knife with a damp cloth between cuts.
- Lining the pan with banana leaf adds a subtle grassy aroma and helps the bottom layer release without sticking.
