Steamed Pandan & Coconut Layer Cake
Skip the oven and dive into the Steamed Pandan & Coconut Layer Cake (also known as Khanom Chan). This vibrant green beauty is a total sensory experience—eggless, translucent, and famous for its addictive “bouncy” chew.
Instead of crumbs, you get delicate layers infused with creamy coconut and aromatic pandan. It’s light, refreshing, and best enjoyed the traditional way: by peeling it apart, layer by playful layer.
Ingredients:
- 150 grams Tapioca Flour: Provides the signature chewy and elastic “bouncy” texture.
- 30 grams Rice Flour: Adds structure and prevents the cake from being too sticky.
- 400 ml Thick Coconut Milk: For a rich, creamy flavor and a smooth mouthfeel.
- 200 grams Granulated Sugar: Dissolved into the coconut milk to provide a clean sweetness.
- 100 ml Pandan Juice: Extracted from fresh pandan leaves for a natural, vibrant green color and a nutty, vanilla-like aroma.
- 1/4 teaspoon Salt: Enhances the richness of the coconut milk.
- 1 teaspoon Vegetable Oil: Used for greasing the mold to ensure easy removal of the layers.
Equipment:
- Steamer: Large enough to hold your cake mold with the lid closed.
- Square or Round Heat-Proof Mold (7-inch): To shape the layers.
- Fine Mesh Strainer: To ensure the batter is perfectly smooth and lump-free.
- Two Mixing Bowls: To separate the batter into different color components.
Instructions:
Prepare the Batter Base:
In a large bowl, whisk together the tapioca flour and rice flour. Gradually pour in the coconut milk, sugar, and salt. Stir until the sugar is completely dissolved and the mixture is smooth. Strain the batter through a fine-mesh sieve to remove any remaining flour clumps.
Color the Layers:
Divide the batter equally into two bowls. In the first bowl, stir in the pandan juice to create the vibrant green batter. Leave the second bowl as is for the “natural” white coconut layers.
Prepare the Steamer:
Bring water to a boil in your steamer over medium-high heat. Lightly grease your mold with vegetable oil and place it inside the steamer to preheat for 5 minutes.
The Layering Process:
Pour a thin layer (about 1/2 cup) of the green batter into the hot mold. Cover and steam for 5 minutes or until the layer is translucent and set. Pour a layer of the white batter directly on top of the first. Steam for another 5 minutes. Repeat this alternating process until all batter is used.
Final Steam and Cool:
Once the final layer is added, steam the entire cake for an additional 10 minutes to ensure it is fully cooked. Remove the mold from the steamer and let it cool completely at room temperature (about 3-4 hours) before attempting to unmold.
Tips for Success:
- Temperature Control: Keep the steamer on a steady medium heat. If the water boils too violently, the surface of your layers may become uneven or bubbly.
- Wipe the Lid: To prevent water droplets from falling onto your cake and creating pits, wrap the steamer lid in a clean kitchen towel.
- Cutting Technique: Use a plastic knife or a knife lightly coated in oil to cut the cake. This prevents the chewy layers from sticking to the blade and ensures clean, sharp edges.
Also read: Eggless Coconut Chiffon Cake
Note:
This Steamed Pandan & Coconut Layer Cake is a masterclass in Southeast Asian texture. Unlike Western cakes that rely on air and crumb, this dessert celebrates the “bouncy” (Q-texture) quality of tapioca. It is a visually stunning, naturally vegan, and gluten-free treat that is traditionally eaten layer by layer!
Disclaimer: This blog is intended for educational and informational purposes only. Results may vary depending on ingredients, equipment, and technique. Always follow safe baking practices and use caution when handling hot ovens, sharp tools, and food.