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Thursday, 5 September 2013

Steamed Pandan Cake 蒸香兰蛋糕

Yield: One 14cm round cake 圆蛋糕

2 eggs, separated, room temperature
70g fine sugar

50g milk*, room temperature
2 pandan leaves, about 5g
15g condensed milk
10g vegetable oil

80g top flour
1/4 tsp baking powder 

*can be replaced by 20g trim coconut milk and 35g milk

2粒 蛋,蛋白蛋黄分开
70g 细糖
2 香兰叶
1/4小匙 泡打粉



1. Line a 14cm cake tin with parchment paper. Set aside.

2. Mix flour with baking powder using a hand whisk.

3. Blend milk with pandan leaves using a food processor or blender. Then add in condensed milk and oil. Set aside.

4. Beat egg whites in a clean and grease free mixing bowl at medium high speed using an electric mixer till frothy. This takes about 1 to 2 minutes.

5. Reduce the mixer speed to low and add in the sugar in three lots. When the sugar is well incorporated to the batter, adjust the mixer speed to medium high, and beat the egg white batter for about 1 to 2 minutes, or till soft peaks formed.

6. Add in egg yolks, one at a time, to the egg white batter and mix well.

7. Start to boil a small pot of water, to be ready for steaming the cake later. Place a steamer rack in the pot too.

8. Add in the flour mixture, one third at a time, to the batter using the whisks removed from the electric mixer. 
Stir the batter in clockwise and anti clockwise direction alternatively, to prevent build up of gluten which will result in a harder cake.
Stop mixing once no flour can be seen. 
Stirring clockwise顺时钟搅拌
Stirring anti clockwise逆时钟搅拌

9. Pour the milk mixture from (3), in three additions to the batter and mix using the whisks.
Similarly, try to mix the batter with minimum mixing time.

10. Finally, use a spatula to scrap the side and bottom of the mixing bowl to ensure no unmixed milk and flour is settle below.

11. Pour the batter in small portions to the cake tin. Lightly tap the cake tin after each pour to get rid of trapped air.

12. When the water starts to boil, place the cake tin into the pot and heat at medium high temperature for 10 minutes.
Lower the heat to medium low and continue to steam for another 10 minutes. 

13. Insert a thin stick into the centre to test whether the cake is thoroughly cooked.

14. Transfer the cake with the tin to a wire rack to cool for 5 minutes.

15. Remove the tin and allow the cake to cool to room temperature.

16. Cut and serve :)
切片享用 :)


  1. I just found your blog on Google+ and it's been the most delightful discovery ever. You have the most wonderful recipes of all these desserts and dishes that I love. This pandan cake looks so light and fluffy, and it has the most lovely colour too! (Haha, I initially clicked on it because the pale green colour was so nice and it reminded me of matcha green tea, which I adore!)

  2. Hi. Do we need to filter the grounded pandan leave from the mixture ?

    1. Hi, my blender can grind the Pandan leaves
      to very fine bits. So I neegmbnno. Red to filter


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