Description
A delightful Vietnamese dessert featuring a soft, pillowy texture infused with rich coconut milk and aromatic pandan.
Ingredients
- 14 ounces Coconut Milk (Use full-fat for richness)
- 10 pieces Pandan Leaves (Can substitute with 1 tsp of pandan extract)
- 5 large Eggs
- 1.33 cups Granulated Sugar (Adjust to taste)
- 0.5 teaspoon Pandan Extract (Double if using extract instead of leaves)
- 1 teaspoon Vanilla Extract
- 1 cup Tapioca Starch
- 16 grams Single Acting Baking Powder
- 1 pinch Salt
Instructions
- Prepare the pandan: If using fresh pandan leaves, steep them in warm water to extract flavor. Blend together with coconut milk for a vibrant mixture. If you’re using pandan extract, combine it directly with the coconut milk.
- Mix the ingredients: In a large mixing bowl, whisk together the eggs and sugar until frothy. Slowly add in the coconut milk and pandan mixture, followed by vanilla extract.
- Combine dry ingredients: In another bowl, sift together the tapioca starch, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until fully incorporated.
- Prepare to bake: Pour the batter into the greased cake pan. Cover with foil to prevent excess moisture.
- Steam/Bake: Allow the cake to bake for about 40 minutes or until a skewer inserted comes out clean.
- Cool and serve: Let the cake cool in the pan for a few minutes before transferring it to a wire rack. Allow it to cool completely before slicing.
Notes
For a more intense pandan flavor, consider using both pandan leaves and extract. Ensure all ingredients are at room temperature before mixing.
