Recipe makeover: Pandan Steamed Cake

12 Jul

Hey everyone 🙂

How are you doing?

I hope you are all well and warm!

It is winter indeed and don’t we all need something warm and sweet?

This is just a quick share of my pandan steamed cake.

It is very easy to make, very quick and yummy! It’s not too heavy in palate, it’s light and joyful. Something to have after dinner or just a nibble to get you through the day 🙂

I did make-over the original recipe, I substituted the coconut milk with Carnation coconut flavoured light evaporated milk. I also reduced the sugar as it was far too sweet.

Dea’s Pandan Steamed Cake

serves 16

4 whole eggs + extra 2 egg yolks

175-200g caster sugar

200g plain flour, sifted

1tsp vanilla essence

1tsp baking powder

200ml Carnation coconut flavoured light evaporated milk

1tsp pandan paste


  1. Beat the eggs (in total: 6 egg yolks+4 egg whites) and sugar with electric hand mixer (moderate-high speed), until it’s creamy, fluffy and white in colour. It takes around 15-20mins.
  2. In separate bowl, sift together flour and baking powder. Add the flour mixture to the egg mixture, slowly fold it using a wooden spoon or spatula. Add vanilla essence. If you use powdered vanilla essence, sift it together with the flour and baking powder.
  3. Slowly pour the coconut flavoured light evaporated milk and fold it using the wooden spoon/spatula.
  4. Divide the batter into two bowls. We are gonna keep one as it is, and add pandan paste to the other one. Mix slowly. Before the next step, prepare the steamer. You could use the electric steamer or you could do it in a big pot on a stove. Also, prepare the tin. I used the round baking tin, 20cm diameter.
  5. Next step, you could use a soup ladle or a small tea cup. Firstly, pour around 2-3 ladles of the white batter (depending on the size of the ladle) into the centre of the tin. It will slowly move towards the edge of the tin.
  6. Next, pour the same amount of pandan batter into the centre of the tin, on top of the white batter. Do it slowly and gently, to get a good circle.
  7. Repeat the step until both batters are over.
  8. Steam it for 30mins.

I really like this steamed cake!

If you have not tried steamed cake before, please try this one out. Be brave and go get the pandan paste from the Asian shop ;p Let me know how you go 🙂


Nutritionally speaking, a slice of steamed pandan cake equals to 463kJ, 1.9g fat, 0.6g saturated fat, 20g CHO (1-1.5 CHO exchange), 3.5g protein, 32mg sodium and 0.4g fibre.

Have you ever tried steamed cake before?


5 Responses to “Recipe makeover: Pandan Steamed Cake”

  1. Sarah from The Hem of His Garment August 4, 2012 at 4:11 am #

    Wow your steamed cakes look amazing! I bet they taste awesome! 🙂

    I’ve never heard of this before.. How exactly do you steam them?

    • Dea August 4, 2012 at 9:06 am #

      Hi Sarah! I’m glad you like the idea, I’ll be interested to know if you like the cake when you make it 🙂 it’s pretty easy! To steam: either use the electric steamer, or I put the tin inside a big pot. As long as you can close the lid properly, it should do. Fill the pot with water about halfway, put a bowl upside down inside the big pot, chuck your tin in (on top of the bowl) and close it! Remember to put the tin in when the water is boiling (30mins from there). Or if you have a big enough rice cooker, you can definitely use it too! Let me know how you go 🙂

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