Herbal, Smooth, Silky 🌿 Can’t Have Enough | Asian Steamed Layer Cakes Recipe | Gluten Free | Vegan

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories while evaporated milk provides creaminess.

pandan juice

🥗Healthier: spinach juice

💰Cheaper: green food coloring

Spinach juice is a natural option while green food coloring is more accessible.

In a saucepan melt sugar with coconut milk over medium low heat. Stir continuously until the sugar is dissolved. Set aside to cool.

Wash the pandan leaves. Cut into small pieces and blend them with 50 ml water. Pass through a fine strainer to obtain 30 ml of pandan juice. Set aside.

In a bowl add tapioca flour, rice flour, and salt. Give it a quick mix. Add 95 ml water and mix with a spatula.

Pour coconut milk into the flour mixture, and whisk until well combined. Strain the batter into another bowl. Stir, and divide the batter into two bowls.

Pour 30 ml pandan juice in one of the bowls and mix well. Add green food coloring if desired, and stir.

Pour 30 ml water into the other bowl, and mix well.

Brush silicone mold with coconut oil. Wrap the steamer lid with a clean kitchen towel to prevent condensation dripping into the mixture. Place the mold in the steamer, and cover with the lid. Heat for 5 minutes over medium heat.

Always stir the batter before pouring into the mold. Adjust the thickness to your liking. Cover and steam for about 5 minutes or until set. The layer is set when it's firm to the touch.

Keep alternating with green and white layer. The cooking time will increase as you add more layers.

Remove from heat, and let it cool completely. Transfer the layer cakes onto a plate oiled with coconut oil to prevent them from sticking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens