Indulge in the delightful flavors of Southeast Asia with this incredibly soft and chewy Pandan Green Bean Cake. This recipe delivers a perfect balance of fragrant pandan, subtly sweet green beans, and a wonderfully tender texture that will melt in your mouth. The vibrant green hue is as captivating as the taste, making this cake a stunning addition to any gathering or a perfect treat for a quiet afternoon. Imagine the delicate aroma of pandan filling your kitchen as you bake this irresistible dessert.
This recipe is surprisingly easy to follow, even for beginner bakers. The simple steps and clear instructions will guide you through creating this beautiful and delicious cake from start to finish. Ready to embark on this culinary adventure? Let's dive into the step-by-step process of making this unforgettable Pandan Green Bean Cake.
Tools Needed
- Steamer
- Blender
- 18cm cake mold
- Mixing bowls
Ingredients
- Rice flour: 80 grams
- Tapioca starch: 30 grams
- Sticky rice flour: 15 grams
- Tapioca starch (alternative for sticky rice flour): 40 grams
- Coconut milk (concentrated): 250 ml
- Sugar: 120 grams
- Steamed mung beans: 50 grams
- Salt
- Vanilla flavoring
- Tapioca starch (green dough): 125 grams
- Soft coconut milk: 150 ml
- Pandan leaf juice: 100 ml
- Water: 250 ml
- Sugar (green dough): 120 grams
- Salt (green dough)
Step-by-Step Instructions
Step 1. Prepare and Cook the Batters
- Combine rice flour, tapioca starch, sticky rice flour (or substitute with more tapioca starch), steamed mung beans, sugar, coconut milk, salt, and vanilla flavoring. Mix well, then blend until smooth.
- Boil the white dough mixture until cooked.
- Mix tapioca starch, soft coconut milk, pandan leaf juice, sugar, and salt. Stir until well combined.
Step 2. Layer and Steam the Cake
- Grease an 18cm cake mold and preheat the steamer.
- Pour the white dough into the mold, steam for 8 minutes at medium heat. Wipe off excess steam during steaming.
- Add the green dough, steam for 7 minutes.
- Add the remaining white dough, steam for 5 minutes.
- Steam the final layer for 20 minutes to ensure it's fully cooked.
Step 3. Cool and Finish
- Let the cake cool completely in the mold before removing.
- Once cooled, lightly grease the surface of the cake to prevent it from drying out.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- If you prefer a less sweet cake, reduce the amount of sugar.
- You can boil the mung beans instead of steaming them.
- Ensure the batter is evenly poured to create a nice layered effect.
- Regularly wipe off excess steam during steaming to prevent the cake from becoming soggy.
- Use a knife wrapped in plastic wrap to cut the cake easily.
Nutrition
- N/A
FAQs
1. Can I substitute the pandan paste with pandan leaves?
Yes, you can! Use about 6-8 fresh pandan leaves, washed and blended with a little water to create a paste. Strain it to remove the fibers before adding to the batter.
2. How do I know when the cake is done baking?
Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, it's ready. Don't overbake, or the cake will be dry.
This Pandan Green Bean Cake recipe is a testament to the simple beauty of delicious baking. Enjoy the delightful aroma and exquisite texture of this Southeast Asian treat, perfect for sharing with loved ones or savoring on your own. We hope you enjoy baking and indulging in this wonderfully soft and chewy cake!