Indonesian Coconut Pandan Layer Cake
Delightful Layers of Flavor
This classic Indonesian cake is known for its vibrant green layers, fragrant with pandan and coconut, offering a unique texture that melts in your mouth.
- 1 h 30 min
- 8
- Intermediate
Ingredients
For the Pandan Paste
For the Coconut Mixture
For the Batter
For Steaming
Preparation
Making the Pandan Paste
Blend Pandan Leaves
Blend the pandan leaves with water until smooth.
Strain Extract
Strain the mixture through a fine sieve to extract the juice.
Set Aside Extract
Set aside the pandan extract for the batter.
Preparing the Coconut Mixture
Combine Wet Ingredients
In a large bowl, mix coconut milk, sugar, eggs, and vanilla extract until well combined.
Combine Dry Ingredients
In a separate bowl, mix tapioca flour, rice flour, salt, and agar-agar powder.
Mix Ingredients
Gradually whisk the dry ingredients into the coconut mixture until smooth.
Important: Ensure all lumps are dissolved in the batter to achieve smooth layers. Pro Tip: If the coconut milk is too thick, thin it slightly with water for a smoother batter.
Cooking Process
Grease and Line the Pan
Grease a round cake pan with vegetable oil and line it with greased banana leaves.
Divide and Pour Batter
Divide the batter into two portions—one with pandan extract and one plain. Pour one cup of plain batter into the prepared pan.
Steam in Layers
Steam each layer for 7-10 minutes, alternating between pandan and plain batters until all batter is used.
Plating & Serving
Indonesian Coconut Pandan Layer Cake
Indonesian Coconut Pandan Layer Cake
Allow to Cool
Allow the cake to cool completely before slicing to maintain defined layers.