Steamed pandan coconut cakes (Kuih Puteri Ayu)

Steamed pandan coconut cake

The flavour combination of pandan and coconut never fails. Just think of kaya, pandan cake, and so many other kuih kuih that uses this combination. It’s almost always perfect. I found these moulds at Phoon Huat recently, and decided to try my hand at making some of these small dainty steamed cakes. Surprisingly, they are really easy to make! My little one prefers the cake without the coconut, but I like the sweet and slightly salty touch that the shredded coconut adds. If you have the time, use freshly squeezed coconut milk and grated coconut for that extra fragrant touch.

Steamed pandan coconut cakes (Kuih Putri Ayu)
Serves: 20-22 pcs
  • 120 ml coconut milk
  • 10 pandan leaves, cut into small pieces
  • 2 eggs
  • 80g granulated sugar
  • 150g plain flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 50g shredded coconut
  • pinch of salt
  • 1 tsp corn flour
  1. Grease cake moulds with a small amount of oil.
  2. Blend pandan leaves with coconut milk. Sieve to obtain pandan milk. Measure out 120ml and set aside.
  3. In the bowl of a standing mixer (or with a hand mixer), whisk eggs with sugar till thick and foamy.
  4. In a separate bowl, whisk together flour, baking powder and salt. Set aside.
  5. Add 120ml of pandan coconut milk to the egg/sugar mixture and mix on low speed.
  6. Add in flour in two to three portions and mix on low speed till combined. Do not overmix or the batter will deflate.
  7. Mix shredded coconut, salt and corn flour together.
  8. Add a small portion to each mould and press to flatten. (I simply place another mould over it to compress the coconut).
  9. Fill the moulds with batter till it is almost full.
  10. Steam over high heat for 15 minutes.
  11. Remove and cool slightly on a cooling rack before serving.


Pandan Snow Skin Mooncakes

Pandan snow skin mooncakes

Mid-autumn festival is approaching and I’m back on the blog after a 2 months hiatus. I gave birth to my 2nd baby girl two months ago (she’s such a cutie) and have had my hands rather full. Now that she is slightly older, hopefully I’d have more time to blog (fingers very crossed). But I digress. Let’s go back to mooncakes.

I have fond memories of mini pandan snow skin mooncakes that my mom would buy from this old fashioned bakery near Alexandra during Mid-autumn festival. I was probably in my teens then and to me, those were really delicious snow skin mooncakes. They were freshly made, had a strong pandan flavour and the snow skin was very soft. Unfortunately, the bakery closed down a couple of years later and I couldn’t find similar mooncakes. So a couple of years ago, I decided to start making my own. One of the more popular mooncakes I’ve made are these Red Wine Berry Snow Skin Mooncakes.

Pandan Snow Skin Mooncakes

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