Top 10 Delicious and Appealing Pandan Leaf Cake Recipes

Ingredients:

• 500g pre-mixed bao bun flour
• 10g pandan leaves
• 180ml sweetened fresh milk
• 12g instant dry yeast
• 2 tablespoons of all-purpose flour

Instructions:

• Step 1: Prepare the ingredients:
  • Wash the pandan leaves and cut them into small pieces. Blend them with 90ml of fresh milk until smooth, then strain to extract the pandan juice.
  • Divide the dry yeast into two portions: dissolve half in 90ml of sweetened milk and the other half in the pandan juice. Stir until fully dissolved and let it rest for 2 minutes.
  • Divide the bao bun flour into two bowls:
  • One bowl will be mixed with the yeast milk solution. Add the liquid gradually and mix well. Knead the dough by pressing firmly with the wrists and flattening it. Once kneaded, cover with plastic wrap and let it rise for 30 minutes. The second bowl will follow the same steps using the pandan juice.

• Step 2: Roll the dough:
  • Sprinkle some flour on a flat surface, then roll out each dough portion. You can use a round glass to help roll it out thinly.

• Step 3: Shape the buns:
  • Start by rolling out the white dough, then use a pastry brush to apply a little water on top. Next, place the green dough layer on top, and gently roll it with the glass to bond the two layers together.
  • Roll the dough into a long log and lightly press it to ensure it sticks. Finally, use a knife to cut the dough into small pieces, approximately 5-7 cm each.

• Step 4: Steam the buns: Place each bun on a piece of parchment paper and arrange them in a steamer. Steam for about 20 minutes.
• Result: Once done, take the buns out and enjoy with your family. The pandan bao buns are beautifully green, soft, and fragrant with pandan, with a creamy and slightly sweet milky taste. Truly delightful!

Ingredients:

• 200g rice flour
• 70g tapioca starch
• 700ml pandan leaf extract
• 200g shrimp
• 50g straw mushrooms
• 30g wood ear mushrooms
• Spring onions
• Seasonings: Salt, sugar, seasoning powder, fish sauce, ground pepper
• Equipment: Frying pan, bowl, dish, spoon

Directions:

• Step 1: Prepare the ingredients:
  • After purchasing the shrimp, rinse it clean, peel the shell, remove the head, tail, and the vein along the back. Then rinse it again with water and cut into small pieces.
  • Cut the spring onions, remove the roots, wash thoroughly, and chop finely.
  • Place the wood ear mushrooms in a bowl, soak them in cold water for half an hour. Once they have expanded, trim off the stems, wash them again, and chop finely.
  • For the straw mushrooms, remove the roots and soak in salted water for 10 minutes. After that, rinse them with clean water and slice them thinly.
• Step 2: Prepare the batter:
  • First, prepare a clean bowl and gradually add the following ingredients: 200g rice flour, 70g tapioca starch, 700ml pandan leaf extract, half a teaspoon of salt, and 1 tablespoon of cooking oil.
  • Next, use a whisk to mix everything together until the ingredients dissolve into a smooth, vibrant pandan-colored batter.
  • Finally, let the batter rest for 1 hour.

• Step 3: Prepare the shrimp and mushroom filling:
  • Heat a frying pan, add 10ml of cooking oil, and sauté the chopped spring onions until fragrant. Once the onions release a pleasant aroma, add the shrimp and stir-fry until the shrimp turns firm and cooked.
  • Next, add the wood ear mushrooms and straw mushrooms, stir-fry together. Season the mixture with half a teaspoon of seasoning powder, fish sauce, and pepper. Stir-fry until the filling is fully cooked, then remove from the heat.
  • Combine the spring onions, shrimp, straw mushrooms, wood ear mushrooms, and seasonings in the pan and stir until cooked through.

• Step 4: Fry the rice paper and roll the cakes:
  • First, heat a frying pan, use a brush to coat the pan with a thin layer of cooking oil to prevent the rice paper from sticking. When the pan is hot, pour in a ladle of batter and swirl the pan to spread the batter evenly into a thin, uniform layer. Cover the pan and cook over low heat for about 1 minute, then remove the rice paper and let it cool.
  • Continue making the rice papers until the batter is finished.
  • When the rice paper is slightly cool, place the filling on one side of the rice paper, evenly spreading the shrimp and mushroom mixture in a straight line, then carefully roll up the cake. Be gentle while rolling to avoid tearing the delicate rice paper skin.
  • Roll the rice paper gently to prevent it from tearing apart.

• Step 5: Make the dipping sauce:
  • Prepare a clean pan and place it on the stove over low heat. Gradually add 30g of sugar, 30ml of fish sauce, and 50ml of water into the pan. Stir the mixture as it heats up until the sauce comes to a boil, then remove it from the heat and pour it into a dish.
• Final Result: The pandan rice paper rolls with shrimp and mushroom filling are now ready. Simply arrange the rolls on a plate, slice them into bite-sized pieces, and serve. For an added flavor boost, sprinkle some crispy fried garlic on top and add a little chili to the dipping sauce. The soft and aromatic pandan rice paper wraps the chewy, crispy shrimp and mushroom filling, paired with the savory dipping sauce, creating a delightful dish that everyone will love and praise.

Ingredients:

• 460g of steamed rice flour
• 100g pandan leaves
• 400ml of coconut milk
• 100ml of water
• 1 vanilla pod
• Seasoning: Sugar, cooking oil
• Equipment: Steaming basket, blender, bowls, cups, whisk, strainer, plastic wrap

Instructions:

• Step 1: Prepare pandan water: Begin by adding 100ml of water into the blender. Then, cut the 100g of pandan leaves into small pieces to make blending easier. Blend them for 3 minutes, then strain the mixture to extract pandan water.
• Step 2: Prepare the batter: In a bowl, combine 460g of steamed rice flour with the dry yeast packet included in the flour mix. Add a pinch of salt to enhance the flavor of the steamed rice flour once cooked. Gradually add 400ml of coconut milk and the pandan water you prepared earlier. Use a whisk to mix the ingredients until smooth, then stir in 4 tablespoons of sugar and mix until dissolved. Cover the mixture with plastic wrap and let it sit for 2 hours to ferment before steaming.
• Step 3: Steam the cake: Prepare your steaming basket and oil each cup to prevent the cakes from sticking. Place the steaming basket on the stove and preheat the molds for 10 minutes. The hotter the molds, the fluffier the cakes will be. Once the molds are heated, pour the batter into a jug for easier pouring, then fill each cup with the batter. Steam the cakes for 8 minutes. To check if they're done, insert a toothpick into the center of the cake; if it comes out clean, the cake is ready. Remove the cakes from the steamer and let them cool before serving.
• Final result: With this simple recipe, you can make delicious pandan steamed cakes that are aromatic and full of flavor. The fragrance of the pandan, combined with the richness of the coconut milk, and the soft, spongy texture of the rice flour cake, will surely impress your family.

Ingredients:

• 200g rice flour
• 50g glutinous rice flour
• 100ml pandan leaf water
• 50g grated coconut
• 100g sugar
• 10g sesame salt
• 5g salt

Instructions:

• Step 1: Mix the flour: First, pour 200g of rice flour into a large bowl, then add 50g of glutinous rice flour. Add 5g of salt and 100g of sugar to the pandan leaf water, stirring to dissolve the sugar and salt.
• Step 2: Sift the flour: Gradually pour the pandan water into the flour mixture while stirring to ensure it blends well. After the pandan water is fully mixed in, use your hands to knead the dough until it is evenly moist. Then, strain out any lumps using a sieve and add 50g of grated coconut, mixing thoroughly. The mixture will be quite wet, so sift the flour again to achieve a light, fluffy texture.
• Step 3: Shape and steam the cake: Use small ceramic or glass containers such as cups or bowls to shape the cake. Scoop the batter into these containers, filling them up, then arrange the containers in a steamer. Steam the cakes over medium heat for about 30 minutes. Be sure to occasionally open the steamer to let out steam.
• Final result: Once the cakes are done, use a fork to remove them from the containers. The steamed pandan cakes will have a fragrant pandan aroma and a rich coconut flavor. The texture will be airy and soft, making them a delightful treat. For an added flavor, you can sprinkle sesame salt or extra grated coconut on top for an enhanced taste experience.

Ingredients:

• 160g all-purpose flour
• 40g tapioca starch
• 2 eggs
• 100g pandan leaves
• 100g sugar
• 40ml condensed milk
• 100ml coconut milk
• 100ml sweetened fresh milk (or unsweetened milk is fine)
• Tools: Bowl, whisk, parchment paper, baking mold

Instructions:

Step 1: Prepare pandan extract:

• To extract the pandan juice, wash and cut the pandan leaves into pieces. Add 100ml of water into a blender, then blend the leaves until smooth. Next, strain the mixture through a sieve to collect the pandan juice.

Step 2: Make the cake batter:

• In a bowl, whisk 2 eggs with 100g of sugar until well combined, then add 100ml of sweetened fresh milk and stir until smooth.
• Next, add 160g of all-purpose flour and 40g of tapioca starch to the mixture, stirring until evenly mixed. Pour in the pandan juice and stir to combine. For a smoother batter, you can strain it through a sieve.

Step 3: Bake the cake:

• Prepare a baking mold by lining the bottom with parchment paper, then pour the batter into the mold. Preheat the oven to 170°C and bake the cake for about 30 minutes.
• Once baked, allow the cake to cool, remove it from the mold, and cut it into bite-sized pieces to serve.

Result: The baked pandan cake is a delightful combination of flavors. You will enjoy its subtle sweetness and the aromatic fragrance of pandan leaves.

Ingredients: Serves 4

• 20g pandan leaves
• 300ml coconut milk
• 50g palm sugar
• 35g rice flour
• 1/4 teaspoon salt
• 10g shredded coconut
• 10g roasted sesame seeds

Tools: Blender, steamer, small cups,...

Instructions:

• Blend the pandan leaves:
  • First, wash the pandan leaves and let them drain. Then, cut them into small pieces to make blending easier.
  • Place all the cut pandan leaves into a blender with 50ml of water, and blend until smooth. After blending, strain the mixture through a sieve to extract the pandan juice, discarding the pulp.
• Mix the flour:
  • Start by adding 100ml of coconut milk and 50g of palm sugar into the pandan juice. Then, sift 35g of rice flour and 100g of plain rice flour into the mixture, stirring until the consistency becomes smooth.
• Combine with coconut milk:
  • In a separate bowl, pour 200ml of coconut milk, then add 50g of rice flour and 1/4 teaspoon of salt. Mix well until the mixture is smooth and thick.
• Steam the cake:
  • Prepare a steamer and small cups. Pour the pandan mixture from Step 2 into each cup, filling half of the cup. Cover and steam for 5-6 minutes.
  • Once the first layer is steamed, open the steamer and add the coconut milk mixture from Step 3 to fill the remaining half of the cups. Cover and steam for another 5-6 minutes.
  • After steaming, remove the cakes from the steamer and sprinkle shredded coconut and roasted sesame seeds on top for decoration.
• Result: The steamed pandan cake will have a vibrant color, and when you taste it, you'll experience the balanced sweetness of the palm sugar, the rich coconut flavor, and the distinct fragrance of pandan leaves. You can store them in the refrigerator and enjoy them with family later.

Ingredients: Serves 4

• 200g rice flour
• 35g powdered sugar
• 100g dried coconut
• 30ml coconut milk
• 50g pandan leaves
• 1 teaspoon unsalted butter

Tools: Pan, chopsticks, plate, spoon, spatula...

Instructions:

• Prepare pandan leaves: Just like with the steamed pandan cake, chop the pandan leaves into smaller pieces and blend them with 130ml of water. Strain the mixture to obtain pandan juice.
• Mix the flour:
  • Sift 200g of rice flour and 35g of powdered sugar into a large bowl.
  • Add 50g of dried coconut to the bowl and mix well.
  • Next, pour 30ml of coconut milk into the mixture and stir thoroughly.
  • Then, add the pandan juice and mix until the batter becomes smooth and thick. Let the mixture rest for 15-20 minutes.
• Fry the cakes:
  • Place a pan over low heat, add 1 teaspoon of unsalted butter, and let it melt. Once the butter melts, use a paper towel to spread the butter evenly across the pan and absorb any excess butter. Then, scoop a spoonful of the batter and pour it into the pan, spreading it into a thin, round shape, around 0.3 - 0.5mm thick.
  • Once the batter is spread, keep the heat low and sprinkle some dried coconut over the surface.
• Roll the cake:
  • When the cake is cooked, use chopsticks and a spatula to fold both ends and place it on a plate. The cake should be crispy and fragrant. Continue steps 3 and 4 until all the batter is used up.
• Result: The fried pandan cakes will be crispy, with a coconut flavor and the fragrant aroma of pandan leaves. These are perfect for snacking or satisfying hunger.

Ingredients: (Serves 4)

• 180g rice flour
• 140g tapioca flour
• 100g pandan leaves
• 700ml coconut milk
• 30g ginger
• Seasonings: Salt, white sugar, palm sugar, vegetable oil
• Tools: Blender, strainer, rice cake mold, steamer

Instructions:

• Step 1: Prepare the ingredients:
  • First, wash 100g of pandan leaves and cut them into small pieces. Place them in a blender with 200ml of water and blend until smooth. Strain the mixture to extract the pandan juice and discard the pulp.
  • Next, chop 100g of palm sugar. For the ginger, crush 30g and mix it with 1 tablespoon of water to extract the juice.
• Step 2: Make the rice cake batter:
  • Combine the pandan juice with 450ml of coconut milk, ½ teaspoon of salt, and 120g of sugar. Then, sift 180g of rice flour and 120g of tapioca flour into a pot. Add the pandan mixture and stir, letting the batter rest for 30 minutes.
  • Heat the batter over medium heat while stirring until it becomes thick and sticky. Once it thickens, reduce the heat to low and continue stirring until the batter feels heavy and sticky, then remove from heat.
• Step 3: Steam the rice cakes:
  • Brush a thin layer of oil on the cake molds, then pour in the batter and smooth the surface. Bring the steamer to a boil, then place the molds inside and steam until the cakes are cooked. You can check by inserting a toothpick into the center of the cake—if it comes out clean, it’s done.
• Step 4: Make the sauce:
  • Coconut sauce: In a pan, combine 250ml of coconut milk, ¼ teaspoon of salt, and 2 pandan leaves. Once the sauce starts to boil, mix 1 teaspoon of tapioca flour with 20ml of water and add it to the pan. Stir to thicken.
  • Sugar syrup: In another pan, combine 100g of palm sugar and 200ml of water. Boil until the sugar dissolves, then add 1 tablespoon of ginger juice, ¼ teaspoon of salt, and 1 teaspoon of tapioca flour mixed with 20ml of water. Stir until the syrup thickens.
• Result:
  • The pandan rice cake will have a vibrant green color and a chewy texture, complemented by the smooth coconut sauce. The sweet palm sugar syrup balances the richness of the coconut, creating a deliciously irresistible treat.
  • Despite modern times, traditional dishes like pandan rice cake remain etched in everyone’s memory. Learn how to make this cake to enjoy its taste and preserve the essence of our culinary heritage.

Ingredients:

• 150g tapioca starch
• 150g rice flour
• 300g peeled mung beans
• 100g pandan leaves
• 200ml coconut milk
• Sugar, salt, and water

Instructions:

• Soak the mung beans in water to clean them. After soaking, cook them until tender. Once cooked, blend the mung beans in a blender until smooth. Mix 500ml of water with 100g of sugar and stir to dissolve the sugar completely into the mung bean paste.
• Wash the pandan leaves, chop them into 2-3 cm pieces, and blend them with water to extract the juice. Mix 500ml of water and 100g of sugar into the pandan juice, stirring until the sugar dissolves.
• Sift both the tapioca starch and rice flour until fine. Gradually add 200ml of water and stir well to avoid lumps.
• Mix half of the flour mixture with the mung bean paste and stir. Optionally, strain the mixture for a smoother consistency. Add coconut milk and mix until well combined. For the other half of the flour mixture, add it to the pandan juice mixture.
• Prepare a steamer with boiling water. Pour a layer of mung bean mixture into an oiled mold, about 2cm thick. Cover and steam for 5-7 minutes until the surface sets. Add a layer of pandan juice mixture, cover, and steam for another 7-10 minutes. Continue layering as desired until all the batter is used. Note that the top layers will take longer to steam than the bottom ones.
• Once cooked, remove from the steamer and use a knife to cut the cake into pieces to serve.

Ingredients: For 3 servings

• 6 eggs
• 4 egg yolks
• 1 teaspoon pandan essence
• 300 ml whipping cream
• 400 g sugar
• 100 ml pandan juice
• 1 teaspoon lemon juice
• 700 ml fresh milk (unsweetened)
• 120 ml water
• Equipment: Flan molds, steamer, sieve...

Instructions:

• Prepare the pandan flan mixture:
  • Whisk 4 egg yolks with 6 whole eggs and 145 g sugar. Slowly add 100 ml pandan juice, 300 ml whipping cream, 700 ml fresh milk, and 1 teaspoon pandan essence. Stir until smooth.
  • Strain the mixture through a sieve and let it rest for 30 minutes.
• Make the caramel:
  • Place a pan on the stove, adding 210 g sugar, a little water, and 1 teaspoon lemon juice.
  • Stir over low heat until the sugar dissolves completely. Once the syrup starts to boil, shake the pan until the mixture turns a golden amber color, then remove from heat.
  • Pour the caramel into individual flan molds.
• Steam the flan:
  • Pour the pandan flan mixture into the caramel-coated molds, covering them with a lid or aluminum foil.
  • Steam for 25 minutes over medium heat, then cool for at least 4 hours before serving.
• Final result:
  • The pandan flan boasts a creamy, rich flavor with a delicate aroma of fresh milk, whipping cream, and pandan leaves, making it an irresistible dessert.