Triple Layer Pandan Steamed Cake with Coconut Buttercream

Does it look like a ferris wheel from here?

I love how those cute "Biskut Salji" (Snow Biscuit) as we call it back in Malaysia, adorn the cake. They look like they're resting on a snowy hill. A pandan snowy hill.

Pandan leaves holds a very special place in my heart. It's one herb you can find at almost every Malay house in the village or suburb. Those dark green shrub of long leaves are also haven for small spiders. Many a times I would catch one (with the help from my younger brothers!) and keep it in a matchbox, ready for the next spider match at a friend's house. Besides its uses in cooking, we also use it (thinly sliced, mixed with rose petals) as potpourri at weddings or placed around the house.

Pandan leaves will omit this heavenly aroma (not quite vanilla- you just have to smell it yourself!) when it's sliced and dried. Or blended and juice extracted, you can smell the aroma during baking. Pandan does not produce any of its fragrant in its raw state; it smells just like any other leave with a hint of that distinguished fragrant. I'm just so lucky I can get it fresh in Hong Kong!

I've made a few types of Pandan desserts; chiffon, cupcakes, puddings, mousse, sponge cake, traditional ones but this is my favorite simply because of the intense Pandan aroma & flavor and it stays moist for a week!

 Pandan Steamed Cake

Crockery required: Steamer

Ingredients:    

220g unsalted butter, room temperature

80g caster sugar

5 eggs, room temperature

60ml Pandan leave extract (juice from 8pcs Pandan leaves, blended)

Green food coloring

1/3 cup condensed milk

100g Horlicks

120g Lotus Flower Brand Self Raising Flour (special flour for steamed cake), sifted twice

150g kaya (coconut pandan jam)

Direction:

1.      Fill up a steamer with water and make sure enough water for 2 hours steaming. Boil water before start

2.      Line an 8” baking tray with baking paper or butter. If use butter, follow with a sprinkle of flour all around baking tray

3.      Whisk butter and sugar until light and fluffy (mixer with paddle attachment) at low-medium speed. Add egg one at a time, at low speed.

4.      Add kaya, condensed milk, Horlicks & pandan extract and whisk well at medium speed.

5.      Add flour and whisk just to combine. Don’t overmix. Divide the batter into 3 bowls and add green coloring to the 1st and 2nd bowl to create ombre effect. Pour batter into baking tray and cover with aluminum foil. Make sure water is boiling before you start steaming.

7.      Steam each cake for 1-1.5 hours. Let cakes cool before frosting.

8.      Keep refrigerated in an air-tight container, good for 7-10 days (unfrosted)

Coconut Buttercream

11.5 cups icing sugar

80g unsalted butter, room temperature

2 tablespoon coconut milk

A pinch of salt

A couple drops of vanilla extract

- Beat icing sugar and butter in a freestanding electric mixer with a paddle attachment on a medium speed until mixture is well-mixed. Turn mixer down to slow speed

- Combine coconut milk and vanilla in a separate bowl, then add to butter mixture a little at a time. Once all the coconut milk is incorporated, turn mixer to high speed. Beat until frosting is light and fluffy, at least 5 minutes. 

- Crumb coat the cake and chill in fridge for 30 minutes. Frost the cake and decorate with your choice of dragees or just be creative!