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
Step-by-step instructions
Step 1 · Blend pandan leaves with water until fine
Blend pandan leaves with water until fine. Strain through a muslin cloth or fine sieve to extract pure pandan juice.
Step 2 · Mix rice flour
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.
Step 3 · Divide the batter equally into two portions
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.
Step 4 · Line a small square or round steaming tray with banana leaves or li...
Line a small square or round steaming tray with banana leaves or lightly grease it. Heat the steamer on high until water boils.
Step 5 · Pour a thin layer (about 2-3 tbsp) of white batter into the tray
Pour a thin layer (about 2-3 tbsp) of white batter into the tray. Steam for 3 minutes or until set. Repeat with a green batter layer, steaming each layer before adding the next, until all batter is used (typically 4-6 layers).
Step 6 · After the final layer
After the final layer, steam the whole cake for an additional 5 minutes to ensure it is cooked through. Remove and let cool completely before slicing.
Why this recipe 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.
A note on tradition
Steamed Pandan Layer Cake is a highlight of Singapore’s vibrant hawker culture, often enjoyed as a snack with kopi or teh at local kopitiams. Its layered look and gentle flavors reflect the multicultural influences of Malay, Peranakan, and broader Southeast Asian communities. This cake is commonly served at family gatherings, during tea breaks, and even at festive events, cherished for its nostalgic value and visual appeal.