With its soft, chewy texture and vibrant green layers infused with the fresh aroma of pandan, this traditional pandan layer cake is a beautiful and delicious treat. This recipe combines creamy coconut milk and fragrant pandan juice, creating a harmonious blend of flavors in every bite.
What is Pandan Layer Cake
Pandan Layer Cake is a traditional Southeast Asian dessert made with alternating layers of green and white batter.
The cake is known for its soft, slightly chewy texture and vibrant green color, which comes from fresh pandan juice.
The Pandan Layer Cake is a steamed cake rather than an oven-baked one. Unlike traditional Western cakes, which rely on baking for a light, fluffy texture, this cake achieves a soft, slightly chewy consistency through steaming.
My version Pandan Layer Cake
Pandan Coconut Layer Cake is a true star among Southeast Asian steamed desserts. With its bright green layers and delicious aroma, this cake celebrates the unique blend of fresh pandan and rich coconut milk—a combination that’s absolutely irresistible.
There are different variations of this cake, sometimes made with water chestnut flour (such as Water Chestnut Thousand Layer Cake), but using tapioca flour in this recipe creates the perfect chewy and tender texture.
The distinct layers look elegant and complex, but don’t be intimidated; this recipe is surprisingly easy to make!
After experimenting with several methods, I’m confident this recipe produces the best results, and I can’t wait for you to try it!
Ingredients:
Green Batter Ingredients
- 100g pandan juice (from 50g pandan leaves and 50g water; see note below)
- 50g coconut milk
- 80g tapioca flour
- 20g cornstarch
- 35g granulated sugar
White Batter Ingredients
- 70g tapioca flour
- 25g cornstarch
- 35g granulated sugar
- 150g milk or coconut milk (for a creamier flavor, use milk; for more coconut aroma, use coconut milk)
Instructions:
Preparation
- Make Pandan Juice: Wash 50g of pandan leaves thoroughly, then cut them into small pieces. Blend with 50g water until smooth, then strain to obtain 100g of pure pandan juice.
Green Batter
- In a large mixing bowl, combine 80g tapioca flour, 20g cornstarch, and 35g granulated sugar.
- Add 100g pandan juice and 50g coconut milk to the dry mixture. Whisk or stir with chopsticks until all ingredients are well combined, forming a smooth, lump-free green batter.
White Batter
- In another large mixing bowl, combine 70g tapioca flour, 25g cornstarch, and 35g granulated sugar.
- Pour in 150g milk or coconut milk and mix until a smooth white batter is achieved, with no lumps.
Steaming the Pandan Layer Cake
- Prepare a square or round steaming mold (glass or ceramic works well) by brushing a thin layer of oil on the inner walls. This will help the cake release easily after steaming.
- In a steamer, bring water to a boil over high heat, then reduce to a low simmer. Place the prepared mold inside the steamer.
- Pour in a layer of green batter, approximately 3–5 mm thick, using a spoon for even distribution. Cover and steam over medium-high heat for 2 minutes, allowing the green layer to start setting.
- After 2 minutes, reduce the heat briefly, uncover the steamer, and pour a layer of white batter over the green layer, matching the thickness of the previous layer. Cover and steam again for 2 minutes.
- Continue layering green and white batter, following the same steps, until all batter is used. For the final layer, choose either green or white batter as desired and steam for an additional 5 minutes to ensure the cake is fully cooked through.
- Carefully remove the mold from the steamer and let the cake cool to room temperature. Once cooled, run a knife along the edges of the mold and invert the cake onto a clean cutting board. Cut into small squares to serve.
Notes:
- Pandan Juice: Fresh pandan juice gives a naturally sweet aroma, making it ideal for this recipe. If you cannot find pandan leaves, pandan essence can be used, though fresh pandan juice is preferred for its fragrance and color.
- Mixing the Batter: Ensure both the green and white batters are thoroughly combined. Any lumps can affect the texture and appearance of the layers. If lumps are present, strain the batter through a fine mesh sieve for a smoother finish.
- Steaming Time: Adjust the steaming time for each layer carefully. Too little time will prevent the layer from setting, while excessive time may dry out the cake or create cracks on the surface. Work quickly when opening the lid to add new layers to avoid steam loss.
- Cutting the Cake: Allow the cake to cool completely before slicing. Use a sharp knife dipped in water to create smooth, clean cuts without sticking.
Pandan Layer Cake Recipe
Ingredients
Green Batter Ingredients
- 100 g pandan juice from 50g pandan leaves and 50g water; see note below
- 50 g coconut milk
- 80 g tapioca flour
- 20 g cornstarch
- 35 g granulated sugar
White Batter Ingredients
- 70 g tapioca flour
- 25 g cornstarch
- 35 g granulated sugar
- 150 g milk or coconut milk for a creamier flavor, use milk; for more coconut aroma, use coconut milk
Instructions
Preparation
- Make Pandan Juice: Wash 50g of pandan leaves thoroughly, then cut them into small pieces. Blend with 50g water until smooth, then strain to obtain 100g of pure pandan juice.
Green Batter
- In a large mixing bowl, combine 80g tapioca flour, 20g cornstarch, and 35g granulated sugar.
- Add 100g pandan juice and 50g coconut milk to the dry mixture. Whisk or stir with chopsticks until all ingredients are well combined, forming a smooth, lump-free green batter.
White Batter
- In another large mixing bowl, combine 70g tapioca flour, 25g cornstarch, and 35g granulated sugar.
- Pour in 150g milk or coconut milk and mix until a smooth white batter is achieved, with no lumps.
Steaming the Pandan Layer Cake
- Prepare a square or round steaming mold (glass or ceramic works well) by brushing a thin layer of oil on the inner walls. This will help the cake release easily after steaming.
- In a steamer, bring water to a boil over high heat, then reduce to a low simmer. Place the prepared mold inside the steamer.
- Pour in a layer of green batter, approximately 3–5 mm thick, using a spoon for even distribution. Cover and steam over medium-high heat for 2 minutes, allowing the green layer to start setting.
- After 2 minutes, reduce the heat briefly, uncover the steamer, and pour a layer of white batter over the green layer, matching the thickness of the previous layer. Cover and steam again for 2 minutes.
- Continue layering green and white batter, following the same steps, until all batter is used. For the final layer, choose either green or white batter as desired and steam for an additional 5 minutes to ensure the cake is fully cooked through.
- Carefully remove the mold from the steamer and let the cake cool to room temperature. Once cooled, run a knife along the edges of the mold and invert the cake onto a clean cutting board. Cut into small squares to serve.
