Pandan Coconut Steamed Layer Cake in Pink and White

10 ingredients

12 steps

What you need

Restated from the original video

1
Set the water, sugar and pandan in a saucepan over medium heat. Stir until the sugar dissolves, 3-4 min.
2
Discard the pandan, then stir in the coconut milk and salt. Let the liquid cool to room temperature, about 30 min.
3
Whisk the tapioca starch, rice flour and sago starch together in a large bowl.
4
Pour in the cooled coconut liquid a little at a time, whisking, until the batter is smooth. Pass it through a fine sieve to catch lumps.
5
Divide the batter into two equal bowls. Stir a few drops of colouring into one bowl and leave the other white.
6
Oil an 18 cm (7 in) square or round pan. Bring a steamer to a full boil over high heat, wrap the lid in a tea towel to stop drips, and heat the empty pan inside for 3 min.
7
Stir the white batter and pour in about 110 ml (1/2 cup) to cover the base. Steam on high heat until set and firm to the touch, about 4 min.
8
Stir the pink batter and pour the same amount over the set layer. Steam for 4 min.
9
Keep alternating white and pink, stirring each batter before pouring, until both are used up. Expect about 9 layers.
10
Stir a few more drops of colouring into the last of the pink batter so the top layer is darker. Steam it, then steam the whole cake for another 15 min.
11
Cool the cake in its pan until completely cold, 1-2 hours. Cutting early tears the layers.
12
Run an oiled knife around the edge and turn the cake out. Wipe the knife with oil between cuts and slice into squares or diamonds. Brush the top with a little oil for shine.

Imported from anncoojournal.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.