Indulge in the tropical paradise of flavors with this irresistible Pandan Coconut Cake recipe. This delightful cake boasts a wonderfully soft and spongy texture, perfectly complemented by the fragrant aroma of pandan leaves and the rich creaminess of coconut milk. The vibrant green hue alone is enough to entice, promising a taste sensation that will transport you to a sun-drenched island getaway. Imagine the fluffy crumb melting in your mouth, the subtle sweetness balanced by the aromatic pandan, and the creamy coconut adding a luscious touch. This isn't just a cake; it's an experience.
This recipe is designed to be easily followed, even for beginner bakers. We'll guide you through each step, ensuring you achieve a perfectly moist and flavorful cake that will impress your family and friends. Ready to embark on this culinary adventure? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Bowls
- Blender
- Sieve
- Steamer
- 26-inch and 23-inch cake molds
- Plastic wrap
Ingredients
- Filtered rice flour: 500g
- Tapioca starch: 100g
- Rock sugar: 300-350g
- Sweet yeast: 10g
- Pandan leaves: 200g
- Fresh coconut water or filtered water: 350-400ml
- Coconut milk (condensed): 500ml
- Salt: 1/2 teaspoon
- Cooking oil: 1 tablespoon
- Pandan leaf essence: 2-3 drops
Step-by-Step Instructions
Step 1. Preparing the Dough and Pandan Infusion
- Combine rice flour, tapioca starch, and sweet yeast in a bowl.
- Gradually add coconut water/filtered water, mixing until a dough forms.
- Knead the dough for 15 minutes until smooth and slightly elastic.
- Cover and let the dough rise for 1.5-2 hours.
- Blend pandan leaves with water to make 500ml of pandan juice. Strain.
- Cook rock sugar and water until dissolved.
- Add pandan juice to the sugar syrup; heat gently until warm.
- Heat coconut milk with salt until boiling; remove from heat.
Step 2. Combining and Preparing the Batter
- Once the dough has risen, gently fold in the cooled pandan juice.
- Add pandan essence (optional) and cooking oil; mix well.
Step 3. Steaming and Finishing the Cake
- Preheat the cake molds by steaming for 15 minutes.
- Pour the batter into the molds and steam over high heat for 30 minutes.
- Add the coconut milk on top after steaming and let it sit for a few more minutes.
Step 4. Cooling and Serving
- Let the cake cool completely before unmolding.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Adjust the amount of rock sugar to your preferred sweetness.
- Add water to the dough slowly, as flour absorption varies.
- Don't overcook the sugar syrup or pandan juice, as this will affect the texture and flavor.
- The total amount of liquid should be approximately 1 liter.
- Sifting the batter helps to create a smoother, airier cake.
- Fermentation time may vary depending on the climate.
- Ensure the pandan juice is cool before adding it to the batter to prevent killing the yeast.
Nutrition
- Calories: approximately 4700-5200
- Fat: approximately 250-280g
- Carbs: approximately 700-750g
- Protein: approximately 20-25g
FAQs
1. Can I substitute the pandan paste with something else?
While pandan paste gives the best flavor and color, you can try using a few drops of pandan extract as a substitute. However, the color might be less vibrant.
2. How can I make sure my cake is moist and spongy?
Don't overmix the batter! Gentle mixing ensures a light and airy texture. Also, ensure your oven temperature is accurate and avoid opening the oven door too frequently during baking.
3. Can I make this cake ahead of time?
Yes! This cake keeps well for up to 3 days stored in an airtight container at room temperature or up to a week in the refrigerator. It's even better the next day!
This fragrant Pandan Coconut Milk Cake is the perfect dessert for any occasion, guaranteed to impress with its delicate flavors and soft texture. Enjoy the sweet reward of your baking efforts, and savor every bite of this tropical delight. Happy baking!