I like making steamed cakes. Today I had leftover yoghurt in the fridge and really fancied something sweet. I also happen to have some pandan extract and some desiccated coconut. Pandan and coconut always make a good combo, they are commonly used in South East Asian dessert. Unlike the Banana & Chocolate steamed cake recipe, the yogurt makes the cake texture more moist, and a small amount of pandan extract turns the mixture into a fragrant cake with a lovely green colour. This is also very easy and fast to make.
Ingredients (makes 4 steamed cakes):
- 60g plain flour
- 3 tablespoons yogurt (no added flavour)
- 2 tablespoons golden caster sugar
- 1 tablespoon rice bran oil
- 1 egg
- 1/4 teaspoon pandan extract
- 1 teaspoon baking powder
- Desiccated coconut
- Soft sugar cane
How to make:
- Whisk egg and oil.
- Add sugar, mix well.
- Add yoghurt, mix well.
- Add pandan extract, mix and then add flour and baking powder. Mix thoroughly.
- Pour the batter into muffin cases (I use paper cases inside a cupcake mould, otherwise, the mixture would fall apart from the steam).
- Sprinkle the desiccated coconut on top.
- Steam the mixture for 20 minutes.
Once they are done, take them out of the mould and let them cool. If you like, you can add more sweetness by sprinkling soft cane sugar on top (this is optional and depends on your sweetness preference).
Tips: Firstly, you want to make sure no water droplets fall on the cake. So, wrap the top of the pan with a cloth. Secondly, don’t open the top before the 20-minute mark is up since the cold air can deflate the cake. Thirdly, as soon as they are done, make sure you take them out from the pan and the mould, to cool at room temperature, making sure any moisture is dried from under the cases.