Steamed Pandan Coconut Multilayer Cake 班蘭椰汁千層糕

The first time I had this dessert, I thought it was made from glutinous flour because it was soft, chewy, and starchy. But how wrong was I! There is another kind of flour which produces a very similar texture. It is tapioca flour. Being a very popular flour in Asia, it is used in various kinds of dishes, especially in desserts. For people living in North America, the word tapioca is synonymous with boba. The pearl-like balls, usually black, are commonly found in milk tea and other drinks. If you like them, then you will appreciate the texture of this Indonesian dessert.

Pandan Chiffon Cake 班蘭雪紡蛋糕

Don't be mistaken by the color of this cake. It is not from artificial coloring. It is from the chlorophyll of pandan. Pandan leaves are very popular in South East Asia. They are widely used in making rice, main dishes and desserts. It is best to use fresh leaves but here in North America, we have to settle for frozen ones.

It takes a little bit of planning in making this pandan chiffon cake, unless you prefer to use artificial pandan flavoring or canned pandan juice because it takes a few days for the pandan juice to settle so that the bitter liquid will be separated from the flavorful juice. (If you have access to a centrifuge, it will take a few minutes rather than a few days.) See notes on how to make the juice.

The aroma of this cake is unbelievable. The scent of pandan is very unique. It has a nick name: "vanilla of the East". I didn't use any frosting or garnishes on this cake because I do not want anything to mask its aroma and flavor. It is very good by itself!