Welcome to the recipe for steamed cakes with pandan flavor. If previously I had shared a jelly in pandan flavor recipe, so this recipe is more complicated but fun to do.
Pandan leaves always give me ideas for making cakes from ingredients in my pantry. What a coincidence, this Blossom Steamed Cakes recipe only requires two eggs, only the yolks.
So, I'm excited to share this recipe with you. Although there was an unexpected funny incident which I will tell you about later.
THE INGREDIENTS
- 250 grams of all purpose flour
- 2 egg yolks
- 170 grams of sugar to mix with pandan juice
- 30 grams of sugar to beat with egg yolks
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla essence or vanilla powder
- 1/4 teaspoon salt
- 200 ml coconut milk
- 7 pandan leaves
- 100 ml of cooking oil
COOKING INSTRUCTIONS
Prepare a blender. Cut pandan leaves into pieces and add them into a blender. Then, add 200 ml of coconut milk. Blend well.
Prepare a sauce pan. Then, strain the pandan juice into a pan. You can use a tea filter, or use a cheesecloth.
Add 170 grams of sugar into pandan juice, and blend well. Cook over low heat until the sugar dissolves. Then, lift and set aside.
Prepare a medium sized container for beating the egg yolks. Add two egg yolks, also baking soda, baking powder, salt, vanilla, and the rest of the sugar (30 grams of sugar).
Beat using a mixer at gradual speed, from low speed to high speed until the egg yolk mixture becomes fluffy, pale in color, and has a stiff texture that doesn't drop easily.
Once the egg yolk mixture looks stiff and pale, add the pandan juice mixture. (no problem, the pandan juice is still warm in temperature. Also, add all the flour. Mix using a mixer again, but at low speed, and don't over mix. Just until the dough looks mixed and no flour is visible on the surface.
Anyway, don't forget to prepare the steamer. Preheat the steamer while we prepare the dough.
Add cooking oil and mix well with mixer at low speed again. Don't over mix. Then, turn off the mixer, and take a spatula.
Gently stir the cake mixture with a spatula to make sure everything is mixed evenly. But always make sure not to over mix because this can cause the cake to fail to blossom.
Transfer the cake mixture into a glass that has a pointed mouth to make it easier to transfer the cake mixture into the molds.
Then, fill the cake molds with cake mixture until they are full. If it's not full, the cake will fail to blossom.
Steam the cakes for 20 minutes and see how beautiful they are when the surface of the cake dough expands like the petals of a blooming flower.
SERVING
Serve Blossom Steamed Cakes while warm with tea or coffee. As usual, I only tasted a little. The rest, I happily give to my husband and nephews. Honestly, when making cakes, I always think of my family members. I imagine they would be so happy if they ate delicious cakes that I made myself without any added chemicals.
UNEXPECTED FUNNY STORY
Actually, the original recipe for these Blossom Steamed Cakes uses smaller cake molds so that the cake can blossom perfectly. However, I made those cakes giant sized because something funny happened.
Yeeeep, I didn't have small cake molds in stock when making these cakes. But I really want to make these cakes. So, I was determined to make these cakes using big cake molds.
So, what happened unexpectedly in my kitchen? Indeed, there are many unexpected events that happen in the kitchen. One of them is the results of cakes that do not meet expectations due to a lack of equipment or certain ingredients.
This time a funny incident happened to me. It's not something sad. The cake batter is quite good and looks fluffy and also looks "blossom" as expected. It's just that, because I use very large cake molds, it prevents my cakes from becoming "blossom" in perfect ways.
Of course, that's no problem at all. I admit it, (also my husband admits this) that those Blossom Steamed Cakes have a delicious taste like the ones at my husband's favorite famous cake shop. :) Even though they are giant in shape, these cakes are still the cutest in my opinion. What do you think?
This funny experience certainly taught me a lesson. Next time, I have to adjust the size of the cake molds according to the recipe, especially if it affects the appearance of the cake itself.
I will try next time to make these cakes again, but with smaller version. So, see you on my kitchen stories ❤️❤️❤️
Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009
