In this issue, I would like to share with you a steamed traditional pastry. It tastes soft and moist and will not get heaty if you eat much. Generally, the flavors that can be found in wet markets or dim sum restaurants are brown sugar or palm sugar. This time, I will share the pandan flavor Malay Cake (Ma Lai Go). Pandan flavor is very common and popular in Southeast Asia.
Generally, for making pandan juice, Generally, for making pandan juice, we pick young leaves that will be more conservative. Because some varieties of old leaves of pandan will have a strong bitter taste when made into juice. If not enough water to blend it, you can add a small amount of water. Remember not to add too much! Otherwise, the pandan juice will become thin After blending, pour it out and filter out the fiber. If you don’t have this kind of cotton filter bag at home, it is OK to filter it with the finest coriander. Otherwise, you will eat the fiber of pandan leaves. In addition, the leaf’s fiber must be pressed together to make the color green and beautiful.
Coconut Milk and Virgin Coconut Oil
Evaporated milk can be replaced with coconut milk, but the pastry made with coconut milk is easy to go bad, it is recommended to eat it within 2 days! So I use extra virgin coconut oil for a coconut scent. It tastes more fragrant than coconut milk, and the finished pastries have a longer shelf life.
Sift The Batter
There will still be some lumps after the ingredients are mixed evenly, so we have to sift the batter again. Remember to choose a larger container, because the batter will double in size after fermentation.
When the batter has fermented to the peak, we will preheat the steamer. Remember to pour enough water into the pot, otherwise, the whole process of steaming on high heat will burn the pot dry. Be sure to wait until the water is boiling before pouring the batter into the mold. Otherwise, the batter will settle when placed. Do not knock after pouring, it is normal to have air bubbles. Finally, after steaming, turn off the heat and wait for 5 minutes before opening the lid. This prevents the cake from being suddenly exposed to high-temperature differences, which could lead to severe shrinkage.
The fragrance of pandan is perfectly blended with the taste of coconut oil, it tastes sweet and delicious. If you can’t finish it, you can put it in the refrigerator, and then steam it when you want to eat it. However, it is recommended not to keep more than 4 days. If you like this steamed pandan malay cake recipe, please share it with your family and friends~
The original flavor Malay Cake recipe
Steamed Pandan Malay Cake
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- 4 Eggs 65g with shell
- 50 g Extra Virgin Coconut Oil
- 150 g Evaporated Milk
- 50 g Pandan Juice
- 100 g White Sugar
- 200 g All Purpose Flour
- 5 g Instant Yeast
- 5 g Baking Powder
- 0.25 tsp Salt
- 20 g Pandan Leaves
- 70 g Water
- Cut the pandan leaves into small pieces and put them in a blender, add water to make juice.
- Sieve the blended pandan juice into a large bowl.
- Add all the ingredients except the baking powder and mix well.
- After mixing well, sift the batter once.
- Cover the batter and let it ferment at room temperature for 2 hours or double in size.
- When the batter is almost fermented, start to preheat the steamer and prepare the mold.
- Sift the baking powder into the fermented batter and mix well.
- Remember to wait until the water is boiling before pouring the batter into the mold and immediately put it in the steamer and steam for 30 minutes on high heat.
- Wait 5 minutes after turning off the heat before opening the lid.
- After taking it out, it can be directly unmoulded and cut into pieces to enjoy.