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.
