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Malaysian Puteri Ayu - Steamed Pandan Sponge Cake
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5 from 10 votes

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



  • 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


  • 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.


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
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