Pandan Puteri Ayu

By Margarita Lee

Ingredients A :
100g shredded coconut
1 tsp salt
1 tbsp corn flour

Ingredients B:
1 large egg ( room temperature )
50g  caster sugar
1/2 tsp salt
70ml coconut milk
50 ml pandan water (8-10 pieces of Pandan leaves and 55ml  water to blend together )

Ingredients C:
75g cake flour
10g corn flour
1/4 tsp sodium bicarb
1/4 tsp baking powder
1/4 tsp cream of tartar


  1. Add salt and corn flour to the shredded coconut and steam for 10 minutes. Set aside.
  2. Blend the pandan leaves with water to create pandan water.
  3. Sift all the ingredients from set C into a bowl. Set aside.
  4. Spread a thin layer of steamed shredded coconut over well-oiled moulds and gently press.
  5. In a large bowl, beat the egg, caster sugar, and salt until well blended. Add coconut milk and pandan water; mix well.
  6. Fold the sifted dry ingredients gently until they are well combined. Add to batter.
  7. Fill each cake mould with batter using an ice cream scoop or spoon.
  8. Steam the cakes for 10 to 15 minutes.
  9. Allow the Pandan Puteri Ayu to cool before removing them from the moulds.
  10. Enjoy your delicious Pandan Puteri Ayu!

Show More

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button