Malaysian Pandan Steamed Cake
Ingredients
- 1 cup sugar
- 3 eggs
- 1 tablespoon ovalette
- 1/2 cup cooking oil
- 1/2 cup liquid milk
- 1/2 cap green food coloring
- 1 large cap pandan essence
- 2 cups wheat flour
- 1 teaspoon baking powder
Frosting
- 250 grams cream cheese
- 1/4 cup liquid milk
- 1/2 cup sweetened condensed milk
Preparation
Mix sugar, eggs, and ovalette until fluffy and white
Add cooking oil, liquid milk, green food coloring, and pandan essence then mix until combined
Add wheat flour and baking powder and mix briefly but not for too long
Stop mixing and fold the batter
Steam the cake for 30 minutes over medium heat with boiling water and cover the steamer lid with cloth
Mix cream cheese, liquid milk, and sweetened condensed milk until fluffy
Assembly
After the cake is completely cool, remove from the pan and place on a plate
Cut the cake in half horizontally and spread cream cheese frosting on the bottom layer
Place the top layer back and spread more cream cheese frosting evenly
Sprinkle grated cheddar cheese on top of the cake
Tips
Do not use baking soda
Ensure the measurements for oil and liquid milk are not exceeded
Adjust the sweetness of the frosting to personal preference
