Pandan Coconut Cake
A Cantonese-style steamed dim sum made with water chestnut flour, starch, and coconut milk, scented with pandan.
Ingredients
Water chestnut flour
100 g
White sugar
250 g
Coconut milk
100 ml
Cooking oil
to taste
Starch
100 g
Water
to taste
Pandan essence
to taste
Instructions
1
Step 1
Mix the water chestnut flour and starch with 400 ml of water to form a batter.
2
Step 2
Dissolve the sugar in the remaining water, then add the coconut milk.
3
Step 3
Once the coconut sugar water comes to a boil, pour it into the prepared batter and stir until well combined.
4
Step 4
Add pandan essence to taste and mix well.
5
Step 5
Pour the batter into an oiled mold.
6
Step 6
Steam over high heat for 20-30 minutes until set and cooked through.
