This recipe delivers a beautiful, chewy, and aromatic steamed cake with vibrant, natural colors. The secret is in creating distinct layers and steaming each one briefly before adding the next, which helps them adhere without mixing. The result is a stunning, gelatinous, and slightly sweet dessert that’s as fun to make as it is to eat.
Difficulty: Medium (requires patience for layering)
Prep Time: 25 minutes
Cook Time: 45 minutes (steaming time)
Total Time: 1 hour 10 minutes + cooling time
1. Ingredients You’ll Need
Base Batter:
- 200 g (about 1ยพ cups) rice flour
- 50 g (ยผ cup) tapioca starch or cornstarch
- 150 g (ยพ cup) granulated sugar (adjust to taste)
- 400 ml (1 can / 13.5 fl oz) coconut milk, full-fat
- 250 ml (1 cup) water
- ยผ tsp salt
For Color & Flavor:
- Green Layer:ย 1-2 tbsp pandan juice (from blending 4-5 pandan leaves with 3 tbsp water and straining)ย ORย ยฝ tsp pandan pasteย ORย a few drops of green food coloring
- Red/Pink Layer:ย 2-3 tbsp raspberry or strawberry puree (strained)ย ORย ยฝ tsp beetroot powderย ORย a few drops of red food coloring
- White Layer:ย (plain, no addition)
- Optional Flavor:ย 1 tsp vanilla extract or pandan extract
Equipment:
- 7-inch (18 cm) round or square cake pan (steam-safe)
- Steamer (pot with a tight-fitting lid and rack)
- Whisk
- Multiple bowls for dividing batter
2. Nutrition Information (Calorie Estimate)
Calories: Approximately 150-200 kcal per slice (โ
of cake).
Note: This is an estimate. Calories come mainly from coconut milk and sugar.
3. Step-by-Step Instructions (Detailed with Tips)
Step 1: Prepare the Steamer and Pan
- Fill your steamer pot with water and bring it to a rolling boil over medium-high heat. Keep it boiling throughout the process.
- Grease your cake pan lightly with a neutral oil (like coconut or canola oil).
Step 2: Make the Base Batter
- In a large bowl, whisk together the rice flour, tapioca starch, and sugar.
- Gradually add the coconut milk and water, whisking continuously to avoid lumps.
- Add the salt and vanilla or pandan extract (if using). Whisk until the batter is completely smooth.
- Pro Tip: STRAIN THE BATTER.ย Pour the batter through a fine-mesh sieve into another bowl to ensure it is perfectly lump-free and silky smooth. This is crucial for flawless layers.
Step 3: Divide and Color the Batter
- Divide the strained batter equally into separate bowls, depending on how many colors you want (e.g., 3 bowls for green, pink, and white).
- Add your chosen natural colorings to each bowl and whisk until the color is uniform.
- Green:ย Pandan juice/paste
- Pink/Red:ย Berry puree or beetroot powder
- White:ย Leave plain.
Step 4: Steam the Layers (The Key Step)
- Pro Tip: KEEP THE BATTER STIRRED.ย The starch will settle at the bottom, so give the batter a quick stir before ladling each time.
- Place the greased pan in the preheated steamer.ย Start with your first colorย (e.g., white). Ladle a thin layer (about ยผ cup or 60 ml) of batter into the pan.
- Cover the steamer and steam forย 3-4 minutes, or until the layer is set and looks translucent.
- Pro Tip: WIPE THE LID.ย Carefully lift the lid away from you to avoid condensation dripping onto your beautiful layers. Wipe the lid dry before covering again.
- Add the next thin layer (e.g., green). Gently ladle it over the first cooked layer. Steam for another 3-4 minutes.
- Repeat the process, alternating colors as you wish, until all the batter is used up. The final layer should be steamed forย 8-10 minutesย to ensure it is fully cooked through.
Step 5: Cool Completely
- Pro Tip: COOLING IS NON-NEGOTIABLE.ย Once fully cooked, remove the pan from the steamer and let it cool completely on a wire rack (at least 1-2 hours). The cake will firm up significantly as it cools.
- Do not attempt to remove it from the pan while hot, or it will tear and stick.
Step 6: Serve
- Once completely cool, run a thin knife or offset spatula around the edges of the pan to loosen the cake.
- Invert the pan onto a cutting board or plate. The cake should release easily.
- Use a sharp, wet knife to slice the cake into portions. The layers will be beautifully visible.
- Serve at room temperature.
Pro Tip: The “Why” Behind the Method
- Why steam each layer?ย Briefly cooking each layer before adding the next one is what creates the distinct separation between colors. If you poured all the batter in at once, the colors would mix into a murky swirl.
- Why tapioca starch?ย Tapioca starch gives the cake its characteristic soft, chewy, and slightly sticky (Q-texture) consistency that is highly desired in this type of dessert.
- Why cool completely?ย The cake is essentially cooked starch. As it cools, the starches retrograde and set, giving the cake its final firm yet chewy texture. Cutting it warm will make it gummy and messy.
