Steamed Pandan Cake
One of chowtimes reader asked for the recipe of steamed pandan cake and I decided to try to make some adjustments to the Chinese Sponge Cake recipe to incorporate the pandan flavour.
The steamed pandan cake smells great and Arkensen commented that it smells like the Layer Cake which also has pandan element in it.
The only thing is that the bottom part of the cake is more densed than the top part. Do you have any idea why?
Here is the ingredients adjustment I made to the Chinese Sponge Cake:
- 4 eggs
- 1 cup flour (substituted with 1 cup less 2 tablespoons flour plus 2 tablespoons of milk powder)
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon almond extract (substitute with pandan essence)
- 1/2 cup evaporated milk (substituted with pandan juice)
- 4 tablespoons butter or margarine, melted
The pandan leaves (also known as screwpine leaves) can be found in Filipino stores. I got mine from Great One Supermarket in Richmond. I’m sure you can find it in Chinatown too.
I’m not sure if we can find the pandan essence here in Vancouver as I got mine from Malaysia. The pandan essense is optional as the pandan juice itself is very fragrant.
To extract the pandan juice, cut up the pandan leaves into 1 inch piece and blend them with water. You then sieve the juice from the pulp.
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Christine Duong | Sep 1, 2008 | Reply
That’s such a simple dish! thanks!
ps- have you thought about ranking your recipes from quick meals to ones that require more time? I cook a lot from your recipes and it would be great to know the time it takes to prep and make them!
ainwa | Sep 15, 2008 | Reply
I think taking out evaporated milk removes some protein, plus you lowered the amount of flour. You could try mixing the milk powder into the juice — perhaps even more than 2 tablespoons of milk powder to match the protein in evaporated milk. The volume will change a bit so you might need a little less than half a cup of pandan juice.
I think the too-dense cake is a result of too much liquid or fat — but you did not alter the fat. If anything, you reduced the fat by using nonfat milk powder instead of possibly full fat evaporated milk.
You might also try baking or steaming it a little longer, on a slightly lower heat if it is browning too much.
I don’t think the pandan itself changed the texture of the cake.
adel | Oct 22, 2008 | Reply
wow, great! i was looking for Pandan cake recipes, will take up your suggestion then. Looking for the Pandan essence and leaves will be quite a prob but will sure try here..
Btw, you’re malaysian? Me too, but living in Ireland..
Keep up the good work!
Suanne | Oct 22, 2008 | Reply
Hi Adel: Yah-lah … we were Malaysians, now Canadians. Let me know how your Pandan cake turns out.
Suanne
suzette | Oct 24, 2008 | Reply
can I use cake flour in this recipe? cuz it is not indicated what kind of flour.Thanks!
Suanne | Oct 24, 2008 | Reply
Hi Suzette, the recipe calls for all-purpose flour as there is baking powder and baking soda to leave it.