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).