Pandan Rice Flour Cake

Name: Pandan Rice Flour Cake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Singaporean
Ingredients: Pandan Rice Flour Cake

Hawker • Singapore

160

KCAL

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How to Make Pandan Rice Flour Cake

Traditional + healthy version with step-by-step photos · 35 min total · 2 servings

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How to Make Pandan Rice Flour Cake (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

Easy

Pandan Rice Flour Cake, also known as 'Kueh Seri Muka' in some kopitiams, is a beloved dessert in Singapore’s vibrant hawker culture. This classic treat is renowned for its striking green pandan layer atop a soft, subtly sweet rice flour base. Pandan, a fragrant tropical leaf widely used in Southeast Asian desserts, brings a unique aroma and gentle sweetness, while the rice flour provides a light, chewy texture. The cake’s beautiful color and inviting scent make it a popular choice for festive gatherings and everyday tea breaks. Rooted deeply in Singapore’s multicultural culinary tapestry, Pandan Rice Flour Cake is a familiar sight at local markets and kopitiams, where it is enjoyed by people of all ages. The fusion of traditional Malay, Peranakan, and local influences results in a kueh that is both nostalgic and refreshingly modern. With its plant-based ingredients, this dessert is a vegetarian-friendly delight that reflects Singapore’s creative approach to fusion cuisine. Choosing Pandan Rice Flour Cake for dessert or snack is a testament to the enduring love Singaporeans have for their local kueh culture. Whether shared during family gatherings or savored with kopi (coffee) at a neighborhood kopitiam, this cake brings a taste of home and heritage to every bite.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Ingredients(for 1 large slice (approximately 120g))

1 cup Rice flour (local kueh rice flour)
6-8 leaves Pandan leaves (fresh, for juice)
3/4 cup Coconut milk (light) (fresh or UHT, reduced fat if preferred)
1 cup Water (for batter and pandan juice)
1/3 cup Sugar (use less for healthier version)
1/4 tsp Salt (fine sea salt)
2 tbsp Cornstarch (for smooth texture)
few drops Natural green food coloring (optional, for color boost) - optional
2 tbsp Desiccated coconut (for topping) - optional

Instructions

1
Wash and cut pandan leaves into 2cm strips. Blend with 1/2 cup water, then strain to extract pandan juice.
5 minutes
Use a fine sieve or cheesecloth for maximum flavor extraction.
2
Mix rice flour, cornstarch, sugar, and salt in a large bowl. Gradually add pandan juice and remaining water, whisking until smooth.
3 minutes
Whisk gently to prevent lumps for a smooth batter.
3
Stir in coconut milk and a few drops of natural green food coloring if desired. Mix until evenly combined.
2 minutes
For a richer taste, use freshly squeezed coconut milk.
4
Lightly grease a heatproof cake tin. Pour the batter in, smoothing the top with a spatula.
2 minutes
Line the base with banana leaf for extra aroma, if available.

Why This Dish is Healthy

This healthy Pandan Rice Flour Cake recipe uses light coconut milk and moderate sugar, reducing overall calorie and fat content. Its plant-based ingredients make it cholesterol-free and easy to digest. Using fresh pandan juice adds natural flavor and color, avoiding artificial additives. This dessert is a wholesome option for those seeking a light, satisfying sweet treat that fits into a balanced diet, aligning with Singapore’s health-conscious eating trends.

Pandan Rice Flour Cake is naturally gluten-free and vegetarian, making it suitable for a wide range of dietary needs. Rice flour and coconut milk provide complex carbohydrates and healthy fats, while pandan leaves are rich in antioxidants. The moderate use of sugar keeps the dessert lighter on calories compared to typical cakes, and the absence of butter or eggs reduces cholesterol and saturated fat. Enjoying this kueh in moderation offers fiber, vitamins, and minerals from plant-based ingredients.