Description
A delightful Vietnamese cake featuring a soft, fluffy texture with hints of coconut and pandan, perfect for any celebration.
Ingredients
Scale
- 1 cup Tapioca Starch
- 1 cup Rice Flour
- 1 cup Coconut Milk
- 3/4 cup Granulated Sugar
- 1 tbsp Baking Powder
- 1 tbsp Active Dry Yeast
- 1 cup Warm Water
- 1/4 tsp Salt
- 1 tsp Pandan Extract
- 2 tbsp Oil or Butter (for greasing)
Instructions
- Activate the yeast by combining active dry yeast, warm water, and a pinch of sugar. Let it foam for about 10 minutes until bubbly.
- Mix the dry ingredients: whisk together tapioca starch, rice flour, and salt in a separate bowl.
- Warm the coconut milk and granulated sugar in a saucepan over low heat until the sugar dissolves; remove from heat and let cool slightly.
- Combine the foamy yeast mixture, pandan extract, and cooled coconut mixture with the dry ingredients. Stir until smooth.
- Let the batter rise in a warm place covered with a cloth for 1-2 hours until doubled in size.
- Setup the steamer and grease the cake pan thoroughly.
- Steam the batter for 25-30 minutes until a toothpick inserted comes out clean.
- Cool the cake slightly in the pan before slicing.
Notes
Ensure the yeast is fresh for proper rising. You can prepare the batter a day in advance and let it rise overnight in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg