Malaysian Puteri Ayu – Pandan Sponge Cake

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Last Updated on January 7, 2021 by Chef Mireille

Pandan Sponge Cake is one way to celebrate Chinese New Year – Malaysian style. These steamed pandan cakes are light and fluffy and a delicious snack for any time.

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Chinese New Year is celebrated around the world in many countries with large Chinese populations. One of those countries is Malaysia, which I was lucky to visit in 2016.

I only visited Penang island, as this is the culinary capital of Malaysia. This island is part of Malaysia and one of the main things I wanted to bring back home from my trip was a Roti Jala bottle. This is a special bottle with multiple spouts to make the famous Malay pancakes/flatbread.

In Malaysia

Malaysian cuisine is one of my faves and I had been wanting to try this recipe for a few years. After checking out the malls and seeing no sign of it, I asked my hotel and they told me to try Chowrasta Market. Chowrasta is the largest community market where you can get everything from clothes to fresh fish. I looked and not a sign of it.

Finally, strolling around I came upon completely by accident a culinary superstore called POTS. Any type of culinary gadget you need for either home use or commercial can be found at POTS. I got my Roti Jala mold and when strolling around the store also picked up the molds to make these Malaysian Puteri Ayu – Steamed Pandan Sponge Cake.

When I picked up these molds, I had never even heard of this dessert and had no idea what it was. However, since I knew I wouldn’t have the opportunity again to visit the store again, I wanted to pick up other things that were small and easy to pack and unique to Malaysia. There were so many things I was tempted to get, but I had to be mindful of the space in my suitcase.

When you are traveling around 4 countries on one trip, you want to pick up unique things from each country. From blue pea flower to Thai curry paste and gifts to bring back home, my suitcase was practically bursting at the seams.

When I saw the label that said Kuih Ayu mold, all I knew is that I am sure it would be something interesting and delicious – after all it’s Malay cuisine – one of my faves! After doing a bit of research, I learned that it is more commonly called Puteri Ayu and I adapted this recipe to finally try working with the molds.

Malaysian Puteri Ayu

Unfortunately, I don’t know where else you can get the mold in the US, so when you make it to Malaysia be sure to find a cooking store so you can get them. In the meantime, you can use silicone muffin molds as a substitute, although they won’t have the traditional shape to it. Indonesia also has a lot of similar dishes to Malaysia with slightly different names, so you might be able to find it if you visit Indonesia, but I can’t guarantee it!

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This is a great treat for Valentine’s Day…for those non chocolate lovers. It’s quick and easy and works just as well in silicone muffin molds. As far as sweet treats go, this is a pretty low fat option so your waistline does not have to suffer…just because it’s Valentine’s Day! Truth be told, these light and airy sponge cakes are perfect for any occasion!

Make it Gluten Free

Use rice flour instead of all purpose flour. This is a variation popular in the Philippines.

so what will you need to make these delicious low fat Pandan Cakes!

Ingredients

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Equipment Needed

Malaysian Puteri Ayu - Steamed Pandan Sponge Cake
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Malaysian Puteri Ayu – Steamed Pandan Sponge Cake

Malysian steamed sponge cakes
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: Malaysian
Servings: 13 cakes
Calories: 106kcal

Ingredients

Instructions

  • Combine pandan leaves and ½ of the coconut milk in a blender or food processor. Blend for a few minutes. Strain with a fine mesh strainer and reserve the coconut milk.
  • In a small bowl, combine coconut, 1 teaspoon sugar and cornstarch.
  • Brush the molds with oil. Sprinkle a little of the coconut mixture into each mold. Sprinkle the dessicated coconut.
  • Press one mold into each other so that the coconut really sticks to the bottoms.
  • In a large bowl, whisk the eggs and 1/2 cup sugar until light and fluffy.
  • Add baking powder, cream of tartar, flour, salt and pandan coconut milk. Whisk until thoroughly combined. Add additional coconut milk and whisk until smooth.
  • Fill each mold with some of the batter.
  • Cook in a bamboo steamer for 10 minutes.
    Pandan Sponge Cakes

Notes

  • My coconut layer got a little brown because I had used non stick spray. If you just brush with oil, this should not happen.
  • Use rice flour instead of all purpose flour to make it gluten free.

Nutrition

Calories: 106kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 56mg | Potassium: 99mg | Fiber: 1g | Sugar: 8g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

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mini pandan sponge cakes topped with coconut with text
Pandan Cakes with text

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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Reader Interactions

Comments

  1. Sandhiya

    Wow..Steamed cakes..Sounds interesting and unique and those are really very cute sponge cake.It’s my kind of cake,i’m more comfortable in steam cooking than baking and also love pandan leaves flavor & coconut milk, so bookmarked to try.

  2. Kalyani

    these look like little heavenly bites 🙂 I tried sourcing Pandan leaves / extract on my last visit to Singapore, unfortunately cudnt get it.. Its been a year since we met , Mir ! time surely flies…

  3. Srivalli Jetti

    Wow those steamed cakes look stunning, both the colour and the mould..so glad you managed to pick these..How many ever times you write about your vacation you took, it is always so interesting to read about it…

  4. Priya

    God willing i might visit malaysia next month, will keep in mind this mould!!! love cake, looks super cute and my god Mir the pictures are amazing!!! The head shot with that cloth napkin is striking!!! so well styled!! 🙂

  5. Gs

    HI… If u dont mind i wanted to ask u where did u get this cute little muffin stand from? I had been looking for something like this &happened to see it here.Please reply..oh..I almost forgot these muffins look really amazing.

  6. gs

    Thank u so much chef for replying.But we don’t have home store here!! India dear.. here all thé good things r very limited!!

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