Description
A delightful Vietnamese dessert made with coconut milk and pandan leaves, promising a unique flavor and rich aroma that evokes community and nostalgia.
Ingredients
- 14 ounces full-fat coconut milk
- 10 pieces of pandan leaves (or 1 teaspoon of pandan extract)
- 5 large eggs
- 1.33 cups granulated sugar (adjust to your sweetness level)
- 0.5 teaspoon pandan extract (if using extract, double this amount)
- 1 teaspoon vanilla extract
- 1 cup tapioca starch
- 16 grams single-acting baking powder
- 1 pinch of salt
Instructions
- Steep pandan leaves in warm water to extract their flavor. Blend with coconut milk until well mixed. If using extract, mix it with the coconut milk.
- Whisk eggs and sugar in a large bowl until frothy. Slowly add the coconut milk and pandan mixture, mixing gently to avoid splattering. Include vanilla extract.
- Sift the tapioca starch, baking powder, and salt in another bowl, then gradually add to the wet ingredients, stirring to ensure a smooth batter.
- Pour the batter into a greased cake pan, covering with foil to retain moisture. Preheat your oven or set up your steaming apparatus.
- Steam or bake for about 40 minutes, checking for doneness using a skewer; the cake is ready if it comes out clean.
Notes
Maintain a steady temperature during cooking for even results. Consider adding a tray of water in the oven for humidity.