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.
This Steamed Pandan Sponge Cake is using the original Chinese Sponge Cake recipe with only one minor change, i.e. substituting the vanilla extract with a pandan extract which comes in green colour. This has been my family regular recipe since.