Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash and cut 6 pandan leaves into pieces in a measuring cup, add 100g water, blend with a hand blender, and strain to get 70g pandan juice.
Watch out
Pandan leaves must be thoroughly blended and strained, otherwise leaf residues will affect the texture and color.
In a large bowl, mix 70g pandan juice, 130g coconut milk, and 25g sugar, then add 100g tapioca starch and 15g rice flour, stirring until smooth.
Watch out
Flour must be thoroughly mixed without lumps, otherwise the cake texture will be uneven.
In another bowl, mix 70g water, 130g coconut milk, and 25g sugar, then add 100g tapioca starch and 15g rice flour, stirring until smooth.
Watch out
The coconut batter must also be mixed thoroughly to ensure sugar is dissolved and no lumps remain.
Watch out for scalding steam when placing the container; use tongs to assist.
Grease a 13x13 cm glass container with cooking oil to prevent sticking, then place the container into a steaming pot with boiling water to preheat.
local_fire_departmentHigh heatWatch out
The container must be evenly greased, otherwise the cake cannot be successfully un-molded.
Pour a layer of pandan batter into the preheated container, cover the lid, and steam on high heat for 4 minutes until set.
local_fire_departmentHigh heatWatch out
Batter must be stirred before pouring each layer, otherwise settling will cause uneven thickness.
Pour a layer of coconut batter over the set pandan layer, cover the lid, and steam on high heat for 4 minutes until set.
local_fire_departmentHigh heatWatch out
Ensure the previous layer is fully set before pouring the next, otherwise layers will mix and ruin the pattern.
Stir the batter before each pour, alternate between pandan and coconut batter, steam each layer for 4 mins, and steam the final layer for 10 mins.
local_fire_departmentHigh heatWatch out
The final layer must be steamed for a full 10 minutes to ensure thorough cooking, otherwise the center will be raw.
Use tongs or heat-resistant gloves when taking out the hot container to avoid burns.
Take the steamed cake out of the steamer and let it cool down completely.
Watch out
Must be completely cooled before un-molding and slicing, otherwise the soft cake will break and stick.
Gently press edges with a silicone spatula to loosen, flip onto a wooden board to un-mold, wrap knife with cling wrap, and slice into neat pieces.
Watch out
Knife must be wrapped with cling wrap when slicing, otherwise it will stick and ruin the layers.
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