INGREDIENTS

• 450 ml coconut milk
• Square cake mold (18x18x7 cm)
• Steamer
• 1 bamboo skewer

400g Pondan cake mix, consisting of:

• 225g pandan mix
• 175g vanilla mix

PREPARATION

1. Preparations:

• Boil 450 ml coconut milk with 650 ml water until the volume is reduced to 800 ml, then let it cool.
• Bring water to a boil in a steamer, over high heat.

2. Mix the batter:

• Mix 225g of the pandan mix with 450 ml boiled coconut milk, using a wooden spatula. Then sift.
• Mix 175g of the vanilla mix with 350 ml boiled coconut milk, using a wooden spatula. Then sift.

3. Steam the cake:

Put 100 ml of pandan batter into an oil-greased square cake mold, then steam it over medium heat for 5-7 minutes. Put 100 ml of vanilla batter on top of the pandan layer, then steam again for about 5-7 minutes. Repeat these steps until you’ve used all batter. The top layer should be a pandan layer. Insert a bamboo skewer in the centre of the cake. If it comes out clean, this means the cake is done.

4. Slice the cake:

Take the cake mold out of the steamer, then let it cool. Take the cooled cake out of the mold, cut it into slices of about 1 cm thick, and serve.

Please note:

With this recipe, you will get the green version of the cake (see photo).