Thai Pandan Coconut Milk Steamed Cake
Ingredients
Cake Base (Green Layer)
- 50 g Five Star Fish Brand rice flour
- 3 tbsp Five Star Fish Brand arrowroot flour
- 220 g palm sugar or coconut sugar (reduce to 200 g for less sweetness)
- 1 cup thin coconut milk (or ½ cup coconut cream + ½ cup water)
- 1 cup pandan juice (or ½ cup juice + ½ cup water)
- A few drops of green food coloring (optional)
Coconut Topping (White Layer)
- 1½ cups coconut cream
- 3 tbsp Five Star Fish Brand rice flour
- ½ tsp salt
Instructions
Making the Green Base Layer
1. In a mixing bowl, combine the rice flour and arrowroot flour.
2. Gradually add part of the pandan juice (just enough to help dissolve the flour) and knead/mix by hand until smooth—no lumps. Add the palm sugar and knead until fully combined. Add the remaining pandan juice and thin coconut milk. Mix well. Strain the mixture through a fine sieve to ensure smooth texture.
Making the Coconut Topping
3. In a separate bowl, add a small amount of coconut cream to dissolve the rice flour and salt. Once fully combined, add the remaining coconut cream and stir until smooth. Strain this mixture through a fine sieve as well.
Steaming the Cakes
4. Steam small ceramic cups (tuay cups) in a steamer over high heat for 7–8 minutes to preheat them. Reduce the heat slightly, then fill each cup about ¾ full with the green pandan mixture. Increase the heat and steam 10 minutes. Once the green layer is cooked, reduce heat and pour the coconut topping on top of each cup. Steam for another 5–7 minutes until the top is firm and glossy.
5. Let cool completely before serving. Enjoy at room temperature.
