A step‑by‑step guide shows how to make steamed pandan coconut cake, a traditional Indonesian snack. The recipe combines cake flour, tapioca flour, sugar, yeast and pandan extract into a smooth batter that ferments before being poured into oiled pudding molds and steamed for half an hour. After cooling, the cakes are unmolded and topped with steamed grated coconut for serving. The instructions include tips for preparing the batter, handling bubbles and achieving a fluffy texture.
Steamed Pandan Coconut Cake Full detailed recipe: https://butterjoykitchen.com/apem-cake-traditional-indonesian-dessert-snack/ Ingredients: 225 g cake flour 75 g tapioca flour 160 g sugar 3 g instant yeast ½ tsp salt 300 ml water 50 ml pandan extract (you may add more pandan paste, if you like) 150 gr shredded coconut (steamed) ½ tsp salt Instructions: Preheat the steamer. In a mixing bowl, sift in the cake flour and tapioca flour. Add sugar, salt, and instant yeast. Pour in pandan extract and water. Whisk everything together until well combined. Make sure the batter is smooth with no lumps. Cover the bowl with cling wrap and let it ferment for about 50 minutes. While waiting, brush your pudding molds with a thin layer of oil. After 50 minutes, the batter should look bubbly and puffed up. Give the batter a quick whisk to release some of the bubbles. Pour the batter into the prepared pudding molds, arranged on a tray. Gently tap the tray a few times to pop any trapped air bubbles. Steam the cakes in the preheated steamer for 30 minutes. Once done, remove and let them cool completely. To unmold, press gently from the sides — the cakes should slide out easily. Serve with a generous sprinkle of steamed grated coconut. submitted by /u/ButterJoyKitchen [link] [comments]
