No-Leaven Pandan Cake
Ingredients
- 2 fresh chicken eggs
- 80 grams granulated sugar
- 80 grams all-purpose flour, sifted
- 25 ml cooking oil
- 50 grams margarine, melted
- 2 to 3 drops pandan paste
- 50 ml sweetened condensed milk
- 1 sachet coconut milk
- 1 tablespoon full cream milk powder
Preparation
Heat the steamer first and cover the lid with a cloth to prevent water vapor from dripping onto the batter, which could make the cake dense.
Line the mold with baking paper that has been greased with margarine and grease it again.
Beat eggs and sugar until thick and leaves a trail, for about 10 minutes.
Add flour, sweetened condensed milk, and milk powder, and mix at low speed until well combined.
Add cooking oil, coconut milk, melted margarine, and pandan paste, and fold with a spatula until evenly mixed.
Steam over medium-low heat for about 25 minutes without opening the lid.
Remove from steamer and serve the pandan cake.
Tips
Use fresh eggs to ensure the cake rises properly.
Do not open the steamer lid during cooking to prevent the cake from becoming dense.
