24 Mar Steamed Coconut and Pandan Cake (Kwe Lapis)
I have to be honest- this is a laborious cake to make. But, like all labours of love it generally is worth it for the “oooh’s” and “ahhh’s” you’ll be hearing at the finished product. The pandan leaves are not always easy to find; you don’t necessarily need them if you can find pandan flavouring. Stick with it, pull up a chair next to your stove and be transported to Java with the aromas and flavours of this much-loved cake.
You will need an 18cm cake tin and a steamer with a lid large enough to accommodate it. If not, I used 2 x 10cm springforms, which yielded 3 cakes.
- 300g rice flour
- 300g sugar
- 200g tapioca flour
- 1L coconut milk
- 3 pandan leaves (omit if using pandan flavouring)
- 1 tsp pandan flavouring
- 1 tsp vanila extract
- 1/2 tsp salt
1 Pour the coconut milk in a medium sized saucepan along with the salt and the 3 pandan leaves.
2 Cook on a medium heat for around 15 minutes until fragrant and let cool.
3 Mix the rice flour and tapioca flour in large mixing bowl and pour the liquid over the dry ingredients and mix till combined.
4 Pour the mixture through a sieve into another bowl. Using a ladle, divide the mixture into 2 other bowls.
5 In one bowl, add the vanilla extract, whilst adding the pandan extract in the other bowl. Mix both seperately.
6 Prepare your steamer and place your greased springform cake tin inside. Place water in the saucepan underneath and start to boil the water.
7 Ladle in one layer of the green pandan mixture in the bottom of your springform tin. It should be runny enough to reach the sides. Stop when there is an even layer covering the bottom of the tin.
8 Place a clean tea towel over the top of the sauce pan and place the lid on top. Steam for 5 minutes.
9 Alternate the layers, steaming the last layers for 10 minutes total, ensuring you keep an eye on the water level below every 2-3 layers.
10 Serve with tea or as a dessert.
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