Making The Perfect Afternoon Snack: Puteri Ayu Pandan

CategoryCooking MethodTags, DifficultyIntermediate
Yields1 ServingPrep Time30 minsCook Time20 mins
Yields1 ServingPrep Time30 minsCook Time20 mins

A common sight at any Ramadan bazaar, these sweet mini pandan sponge cakes are made with fragrant pandan-infused batter. They are then steamed in moulds – similar to a bundt cake mould – with grated coconut pressed at the bottom. The final product? A fluffy little snow-capped sponge cake, bite-sized and perfect for snacking. The best part about this recipe is that it uses fresh ingredients, but it’s still easy to execute!

This recipe makes 10 – 12 little cakes.

This recipe uses the KENWOOD Titanium Mixer.

Ingredients

 200 g caster sugar
 2 whole eggs
 1 tbsp sp ovalette (a kind of stabilizer for sponge cakes)
 60 ml evaporated milk
 125 ml coconut cream
 62 ml pandan extract
 200 g super fine flour
 30 g finely grated coconut

Instructions

1

Place whole eggs, ovalette and caster sugar in a bowl attached to a KENWOOD mixer. Fix with a whisk attachment.

2

Whisk at high speed until thick. Change the attachment to a K-Beatar, add in evaporated milk, coconut cream, pandan extract and super fine flour. Mix at low speed until well combined.

3

Prepare 12 molds by lightly oil the cavity and fill with 1 1/2 tsp of grated coconut. Then pour the batter to 3/4 full, place the molds into a hot steamer and steam for 20 minutes. 4. Allow to cool before serving.

This recipe uses Kitchen Machines

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