Indonesian Rice Cake Recipe: Steamed Coconut Pandan Delight

This traditional Indonesian rice cake combines the fragrant aroma of pandan with rich coconut milk for a uniquely satisfying texture. Steamed to perfection, it offers a delicate balance of sweet and savory flavors in every bite.

The recipe uses simple ingredients to create a moist, slightly chewy cake that’s both comforting and elegant. The process involves blending rice flour with coconut milk and pandan extract before steaming in a lined pan.

What emerges is a vibrant green cake with a tender crumb that’s perfect for celebrations or everyday treats. The natural pandan flavor shines through without being overpowering, while the coconut adds a subtle richness.

Serve warm or at room temperature for a taste of authentic Indonesian cuisine. This dish requires no special equipment beyond a steamer basket.

Ingredients for Indonesian Rice Cake

Simple ingredients create this fragrant, vibrant steamed Indonesian treat with coconut richness and pandan aroma.

The rice flour is critical here—look for glutinous rice flour at Asian markets like H Mart or 99 Ranch for authentic texture. Coconut milk must be full-fat; the light versions won’t deliver the same richness. Pandan extract can be found at Southeast Asian grocers or online at Amazon. Fresh pandan leaves add depth but frozen works too (just thaw first).

No pandan extract? Spinach puree gives color but lacks flavor—add a drop of vanilla to compensate. Out of coconut milk? Coconut cream thinned with water at a 1:1 ratio. For gluten-free, confirm your rice flour is certified. The sugar can be reduced by half if you prefer less sweetness, but don’t skip it entirely—it balances the pandan’s earthiness.

Batter keeps in the fridge for 24 hours before steaming. Leftovers stay fresh for 3 days at room temperature in an airtight container or 1 week refrigerated. Re-steam to restore moisture if needed (don’t microwave—it toughens the texture).

Step-by-Step Instructions for Steamed Coconut Pandan Delight

Achieve the perfect texture and aroma by following this precise steaming method.

Step 1: Infuse the Liquid Base

In a small saucepan, combine the 1.5 cups Coconut Milk and 4 whole Pandan Leaves. Heat over medium-low heat for 5 minutes until small bubbles form at the edges and the mixture becomes fragrant. Do not boil.

Remove from heat and let the pandan leaves steep for 10 minutes to fully infuse their aromatic flavor into the coconut milk. This creates the signature scent and taste of the dish. Discard the leaves after steeping.

Step 2: Combine Wet and Dry Ingredients

In a large mixing bowl, whisk together the 2 cups Rice Flour, 0.75 cup Granulated Sugar, 0.5 tsp Salt, and 1 tbsp Cornstarch until there are no lumps. The cornstarch ensures a smooth, velvety texture.

Gradually pour in the infused coconut milk, 0.5 cup Water, 1 tsp Pandan Extract, 1 tbsp Vegetable Oil, and 0.25 tsp Green Food Coloring. Whisk until the batter is completely smooth with no dry spots remaining. The batter should be thin but not watery.

Step 3: Steam the Batter

Preheat your steamer over high heat with water at a rolling boil. Grease a 9-inch round cake pan or similar heatproof dish with a thin layer of vegetable oil to prevent sticking. I use a pastry brush for even coverage.

Pour the batter into the prepared pan. It should be about ½-inch deep. Cover the pan with aluminum foil, poking a few small holes to allow steam to escape. Place the pan in the steamer, cover the lid with a clean kitchen towel to catch dripping condensation, and steam for 30-35 minutes.

Step 4: Check for Doneness and Finish

After 30 minutes, carefully insert a toothpick into the center. It should come out clean with no wet batter clinging to it. The edges will pull away slightly from the pan when fully cooked.

Remove the pan from the steamer and let it cool for 10 minutes before handling. The cake will firm up as it cools. Use a plastic knife to loosen the edges if needed, then transfer to a serving plate.

Step 5: Garnish and Serve

Toast the 0.25 cup Shredded Coconut in a dry skillet over low heat for 2-3 minutes, stirring constantly, until it turns light golden brown and becomes fragrant. Watch carefully to avoid burning.

Cut the cake into diamond or square pieces, a traditional presentation for this dish. Sprinkle the toasted shredded coconut evenly over the top just before serving. Serve warm or at room temperature for the best texture.

Pro Cooking Tips for This Recipe

Steaming Perfection

Use a bamboo steamer or metal rack over boiling water for even heat. I place a heatproof plate under my 9-inch pan to prevent direct contact with boiling water. This prevents uneven cooking and hot spots that can create dense patches. 🌡️

Batter Consistency

The batter should resemble thin pancake batter. If too thick, add 1-2 tbsp water. Too thin? Mix in 1 tbsp rice flour. I check consistency by lifting the whisk—ribbons should hold for 2-3 seconds before dissolving.

Pandan Infusion

For maximum flavor, bruise the pandan leaves with the flat of your knife before steeping. This releases more aromatic oils. If using frozen leaves, thaw completely and pat dry to avoid watering down the coconut milk.

Preventing Condensation

Always cover your steamer lid with a clean kitchen towel to absorb dripping water. Without this, water droplets can create dimples in your cake’s surface. I learned this the hard way with my first few attempts!

Doneness Test

A toothpick inserted in the center should come out clean, but check multiple spots. The edges should pull slightly away from the pan. If the center jiggles, give it 5 more minutes and test again. 💡

Cooling Technique

Let the cake cool in the pan for 10 minutes before transferring. This prevents cracking from thermal shock. I run a plastic knife around the edges first to ensure clean release.

Frequently Asked Questions