Indonesian Coconut Pandan Layer Cake

Name: Indonesian Coconut Pandan Layer Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Dessert
Ingredients: 10 pandan leaves; ½ cup water; 200 ml coconut milk; 1 cup sugar; 3 large eggs; ½ teaspoon vanilla extract; 1½ cups tapioca flour; ½ cup rice flour; ½ teaspoon salt; 1 teaspoon agar-agar powder; Banana leaves; 1 teaspoon vegetable oil

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

10 pandan leaves

washed, cut into small pieces

½ cup water

For the Coconut Mixture

200 ml coconut milk

full fat

1 cup sugar

3 large eggs

½ teaspoon vanilla extract

For the Batter

1½ cups tapioca flour

½ cup rice flour

½ teaspoon salt

1 teaspoon agar-agar powder

For Steaming

Banana leaves

greased

1 teaspoon vegetable oil

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.

Timing: First Layer 10 minutes; Subsequent Layers 7-10 minutes. Heat: Steam on Medium-High Heat; rest on Low Heat.

Plating & Serving