Malaysian Steamed Pandan Cake with Coconut Milk Recipe

Malaysian steamed pandan cake is a soft sponge flavored with fragrant pandan and creamy coconut milk, steamed in a cake pan and served in slices. This home-style version is light but moist, and the gentle steaming gives it a tender crumb; recipes and flavors vary across Malaysian households and regions.

Ingredients

8 pandan leaves (about 30 g), rinsed and cut into short pieces
½ cup (120 ml) water, for blending the pandan
1½ cups (190 g) all-purpose flour
2 teaspoons (8 g) baking powder
¼ teaspoon (1.5 g) fine salt
3 large eggs (about 150 g without shells), at room temperature
¾ cup (150 g) granulated sugar
½ cup (120 ml) canned coconut milk, well stirred
¼ cup (60 ml) neutral oil, such as canola or sunflower oil
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 ml) pandan extract or paste, optional, for a stronger flavor and greener color

Instructions

Prepare the pandan juice. Put the cut pandan leaves and water in a blender. Blend until the leaves are finely broken down, then strain through a fine-mesh sieve, pressing the pulp with the back of a spoon. Measure out ¼ cup (60 ml) of the juice for the cake. Discard or compost the fibrous pulp. If you do not have a blender, use pandan extract instead; the flavor will be more concentrated and less grassy, so start with 1 teaspoon and add more only if needed.
Set up the pan and steamer. Grease an 8-inch (20 cm) round cake pan and line its base with parchment paper. Set a steamer rack over a pot with enough water to sit below the rack. Bring the water to a boil while you make the batter. Make sure the pan will fit with the lid closed and that the lid will not press against the cake. If your steamer lid tends to drip, tie a clean kitchen towel around the lid to catch condensation, keeping the towel ends well away from the flame or heating element.
Combine the dry ingredients. Sift the flour, baking powder, and salt into a medium bowl. Sifting breaks up lumps and distributes the baking powder, helping the cake rise evenly. Set the bowl aside while you whip the eggs.
Whip the eggs and sugar. In a large bowl, beat the room-temperature eggs and sugar with an electric mixer on medium-high speed for about 5 to 7 minutes, until the mixture is pale, thick, and increased in volume. When you lift the beaters, the batter should fall in a ribbon that briefly sits on the surface. This step gives the sponge much of its lift, so do not rush it. A hand whisk can work, but it takes longer and requires steady effort.
Add the flavor and liquids. Whisk the coconut milk until smooth, then combine it with the measured pandan juice, oil, vanilla, and optional pandan extract. With the mixer on low, add this liquid mixture to the whipped eggs in a slow stream. Stop as soon as it is incorporated; prolonged beating can knock air out of the eggs.
Fold in the flour. Add the flour mixture in two or three batches, folding gently with a spatula after each addition. Sweep down the side of the bowl and lift through the center rather than stirring in circles. Stop when no dry pockets remain. The batter should be smooth and airy, not heavily mixed. Pour it into the prepared pan and gently level the surface.
Steam the cake. Set the pan on the steamer rack over actively steaming water. Cover securely and reduce the heat to maintain steady, moderate steam rather than a fierce boil. Steam for 35 to 40 minutes, and avoid lifting the lid during the first 30 minutes because a sudden temperature drop can make the sponge sink. Check the water level if your pot is shallow; carefully add boiling water if needed, taking care not to splash the cake pan.
Check that it is done. The top should spring back when lightly pressed, and a skewer inserted in the center should come out clean or with a few dry crumbs. Because this is an egg-based cake, the USDA FSIS safe minimum internal temperature for egg dishes is 160°F (71°C); check the center with a food thermometer if you need to confirm doneness. If it is not set, cover and steam for another 3 to 5 minutes, then check again.
Cool and serve. Lift the pan out carefully, avoiding the hot steam. Let the cake cool in the pan for 10 minutes, then run a thin knife around the edge and turn it onto a rack. Remove the parchment and leave the cake to cool for another 10 minutes before slicing. It is tender while warm, so use a sharp knife and wipe the blade between cuts for neat slices.

Tips

Choose a pandan substitute thoughtfully. Fresh pandan leaves are sold at many Southeast Asian grocers and some frozen-food shops. If you cannot find them, use 1 to 2 teaspoons of pandan extract or paste in place of the homemade juice, and add ¼ cup (60 ml) water to keep the batter’s liquid level similar. Extract gives a more direct, sometimes sweeter flavor; use a concentrated paste sparingly because products vary in strength and color.
Keep condensation off the cake. Water dripping from the lid can leave wet patches or pits on the surface. A towel secured around the lid helps, but keep it clear of any flame and do not let it hang into the pot. A domed lid that does not touch the batter is also useful.
Use room-temperature eggs and fold gently. Cold eggs take longer to whip to volume, while rough mixing after whipping deflates the batter. If you have forgotten to take the eggs out, place them in a bowl of lukewarm—not hot—water for about 10 minutes before using.
Keep the steam steady. A very aggressive boil can make the cake rise unevenly, while weak steam can leave the center undercooked. Aim for continuous, moderate steam and start checking at 35 minutes. Do not pour cold water into a hot steamer to refill it; use boiling water carefully if the level gets low.

Serving Suggestions

Serve the cake plain, warm or at room temperature, with tea or coffee. Pandan and coconut are fragrant enough to stand on their own, and the sponge is soft rather than heavily sweet, so it also pairs well with sliced mango, papaya, or ripe banana. For a more dessert-like plate, add a spoonful of lightly sweetened whipped cream or a small dish of coconut cream for dipping.

For a Malaysian-inspired spread, cut the cake into modest wedges and serve it alongside other small sweets or savory snacks. A little toasted desiccated coconut on the plate adds texture, though it is not necessary. If you want to garnish the cake itself, wait until it has cooled and dust it lightly with icing sugar; a thick topping can weigh down the delicate surface and cover the pandan aroma.

Variations

More coconut flavor: Replace the neutral oil with the same amount of melted, cooled coconut oil. It may firm up slightly as the cake cools, so bring slices to room temperature before serving. You can also serve the cake with a small amount of coconut cream, rather than increasing the liquid in the batter, which could make the sponge too heavy.

Marbled pandan and vanilla: Leave out the pandan extract and divide the finished batter in half before pouring it into the pan. Stir 1 teaspoon of pandan paste into one half, then alternate spoonfuls of the two batters. Draw a skewer through the batter once or twice for a simple swirl. Avoid over-swirling, which blends the colors instead of making a pattern.

Individual steamed cakes: Divide the batter among 8 to 10 lightly greased heatproof cups, filling each about two-thirds full. Steam them in batches if necessary so the cups have space around them for steam to circulate. Begin checking after about 15 minutes; the exact time depends on cup size and steamer strength. Use the same visual and thermometer checks as for the full cake.

Less pandan on hand: Use fewer leaves to make a smaller amount of juice, then make up the missing liquid with water and add a little pandan extract if available. The result will be milder and less vividly green, but it will still have the soft coconut-scented texture. Avoid adding extra liquid beyond the amount specified, since too much can make the center gummy.

Storage and Reheating

Cool the cake promptly and refrigerate it within 2 hours of cooking. Keep it in an airtight container in the refrigerator for up to 3 to 4 days; refrigeration can make the crumb firmer, especially if the cake is not well wrapped. For the softest texture, let a slice sit at room temperature briefly before eating, or warm it gently in a steamer for a few minutes until just soft. A microwave also works: heat one slice in short 10-second bursts so it does not dry out.

To freeze, wrap individual slices or the whole cooled cake tightly, place them in a freezer-safe container, and freeze for up to 2 months for best quality. Thaw wrapped slices in the refrigerator or at room temperature, then steam briefly or microwave gently if you want to restore some softness. Do not leave the cake out overnight; discard it if it has been at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make this cake without a steamer? Yes. Set a sturdy heatproof rack or trivet inside a deep, lidded pot, add water below the rack, and bring it to a steady simmer. Place the cake pan on the rack and cover the pot. The pan must stay above the water, and the lid must close without touching the batter. Check the water level during cooking and replenish with boiling water if necessary.

Why did my steamed cake sink? Common causes include opening the lid too early, undercooking the center, or losing too much air while folding in the flour. Make sure the steamer is producing steady steam before the pan goes in, keep the lid closed for at least the first 30 minutes, and check the center before removing the cake. A small dip can also happen if the pan is jostled while the sponge is setting.

Can I use pandan extract instead of fresh leaves? Yes. Fresh leaves give a rounded, leafy fragrance, while extract or paste is convenient and often more concentrated. Use about 1 teaspoon to start, and add up to 2 teaspoons if the product is mild and you want a stronger flavor. Replace the ¼ cup of pandan juice with ¼ cup (60 ml) water so the batter keeps the same balance of liquid.

Can I make the batter ahead? It is best to steam the batter soon after mixing. The whipped eggs provide lift, and the baking powder begins working once it meets moisture, so a long wait can produce a denser cake. You can measure the dry ingredients and prepare the pandan juice ahead, then whip and fold the batter just before steaming.

How do I know the center is cooked if I do not have a thermometer? Look for a springy top and insert a skewer into the center; it should come out clean or with a few dry crumbs rather than wet batter. A thermometer gives an additional check: the center should reach the USDA FSIS safe minimum of 160°F (71°C) for an egg dish. If it is short of that temperature or the skewer is wet, steam for a few more minutes and check again.

Can I use a different pan size? A similar-volume pan can work, but the cake’s depth affects cooking time. A wider pan makes a thinner cake that will cook sooner; a smaller, deeper pan needs longer. Keep the pan no more than about two-thirds full, leave room for steam to circulate, and use the doneness checks rather than relying only on the original timing.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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