Steamed Pandan Layer Cake
Beverages • Singapore
How to Make Steamed Pandan Layer Cake (Traditional & Healthy Version)
Steamed Pandan Layer Cake, known locally as 'Kueh Lapis Pandan Kukus', is a beloved dessert and snack found in many Singaporean kopitiams and hawker centres. This visually striking cake features vibrant green layers, thanks to the natural extract from pandan leaves—a staple in Southeast Asian cooking. The cake is delicately steamed rather than baked, offering a soft, chewy texture that makes it a nostalgic treat for many Singaporeans. With its harmonious blend of coconut and pandan, this traditional kueh is a fusion of indigenous Malay and Peranakan influences. It is a popular choice for breakfast, teatime, or as a light dessert after a meal. The signature pandan aroma and distinct layers evoke memories of childhood and celebrations, making it a staple at family gatherings and festive occasions. Choosing a healthier version means you can enjoy this classic Singaporean delight without compromising on taste or tradition.
Ingredients(for 1 medium slice (approx. 100g))
- 10 leaves Pandan leaves (Daun pandan, washed and chopped)
- 120 ml Water (for blending pandan juice)
- 150 ml Coconut milk (fresh or UHT, reduced fat if preferred)
- 80 g Rice flour (locally known as tepung beras)
- 40 g Tapioca flour (for chewiness)
- 40 g Sugar (use less for a healthier version)
- 1/4 tsp Salt (a pinch to balance flavors)
- a few drops Natural green food coloring (optional, for brighter green) - optional
- enough to line steaming tray Banana leaves (for aroma, optional) - optional
Instructions
- 1
Blend pandan leaves with water until fine. Strain through a muslin cloth or fine sieve to extract pure pandan juice.
5 minutes
Use fresh pandan leaves for the best fragrance and color.
- 2
Mix rice flour, tapioca flour, sugar, and salt in a large bowl. Gradually add coconut milk and pandan juice, stirring until smooth and lump-free.
5 minutes
Sift the flours before mixing to ensure a silky texture.
- 3
Divide the batter equally into two portions. Add natural green food coloring to one portion if desired, leaving the other portion white for layered effect.
2 minutes
Coloring is optional—natural pandan juice already gives a gentle green hue.
- 4
Line a small square or round steaming tray with banana leaves or lightly grease it. Heat the steamer on high until water boils.
3 minutes
Preheat the tray to help each layer set quickly.
Why This Dish is Healthy
This recipe relies on steaming instead of frying, keeping calorie and fat levels lower. Using fresh pandan juice and lower amounts of sugar and coconut milk makes it a heart-friendly, plant-based option. The absence of egg and dairy ensures it's suitable for vegetarians, and the use of whole, natural ingredients aligns with healthy eating trends in Singapore.
Steamed Pandan Layer Cake is naturally gluten-free and uses minimal fat when made with reduced-fat coconut milk. Pandan leaves are rich in antioxidants, while rice and tapioca flours provide energy without excessive calories. This dessert is also free from artificial flavorings if you use fresh pandan. The moderate sugar content makes it suitable for those watching their sugar intake, and the steaming method avoids added fats from frying or baking.
Pro Tips
- 💡Tip 1: Use fresh pandan leaves for the brightest color and aroma.
- 💡Tip 2: Let each layer set completely before adding the next for sharp, defined layers.
- 💡Tip 3: Slice only when fully cooled to maintain clean, beautiful edges.
Storage & Serving
Store in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 190.0 kcal |
