Pandan Rice Cake Recipe: Fragrant Layers With Coconut Sweetness

This layered dessert captures the essence of Southeast Asian flavors with its fragrant pandan aroma and subtle coconut sweetness.

I’ve refined this recipe to balance the natural earthiness of pandan with the richness of coconut, creating a texture that’s soft yet slightly chewy. The steam-baking method ensures even cooking and a moist finish.

Each bite delivers a harmonious blend of pandan’s floral notes and the creamy depth of coconut. The layers form naturally during cooking, adding visual appeal to this traditional treat.

Perfect for celebrations or everyday indulgence, this cake keeps well and tastes even better the next day as the flavors meld.

Ingredients for Pandan Rice Cake

Fragrant pandan and creamy coconut come together in these simple, layered dessert ingredients.

The pandan is non-negotiable here. Fresh leaves (sold frozen at most Asian markets) give the best aroma—steep them in the coconut milk to extract maximum flavor. If you can’t find fresh, pandan extract works but use sparingly (it’s potent). The glutinous rice flour is key to that chewy texture—Bob’s Red Mill is widely available and reliable.

No pandan leaves? Double the extract (but add gradually to avoid overpowering). Swap coconut milk for canned coconut cream if you want extra richness. Out of glutinous rice flour? Tapioca starch at a 1:1 ratio works in a pinch, though the texture won’t be identical. Skip the food coloring if you prefer a natural look—pandan’s green hue will still shine through.

Batter keeps 1 day in the fridge if you prep ahead. Baked cake stays fresh at room temp for 2 days, or refrigerate for 5 days. Freeze slices for up to 3 months—thaw at room temperature before serving.

Step-by-Step Instructions for Pandan Rice Cake

This method ensures consistent texture and vibrant flavor in every batch.

Step 1: Create the Pandan Infusion

Combine the 1.5 cups Coconut Milk and 4 whole Pandan Leaves in a small saucepan. Heat over medium-low heat for 5 minutes until the mixture begins to steam and the leaves release their aromatic fragrance.

Remove from heat and let it steep for 15 minutes. This infusion process is essential for developing the signature floral and nutty notes of pandan. Strain the mixture through a fine-mesh sieve into a bowl, pressing the leaves gently to extract maximum flavor. Discard the leaves.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the 2 cups Glutinous Rice Flour, 2 tbsp Cornstarch, 0.75 cup Sugar, and 0.25 tsp Salt until fully combined and no lumps remain. The cornstarch helps create a tender, slightly chewy texture while the sugar balances the earthy notes of the pandan.

Glutinous rice flour is the foundation of this dish, providing the characteristic sticky, moist crumb. Ensure the mixture is smooth before adding any wet ingredients. This step prevents clumping and guarantees even distribution of leavening and flavor.

Step 3: Combine Wet Ingredients and Finalize the Batter

To the strained coconut milk, add the 1 tsp Pandan Extract, 0.5 tsp Vanilla Extract, and 0.25 tsp Vegan Green Food Coloring. Stir until the color is evenly distributed. Then, gradually pour the coconut milk mixture into the dry ingredients while whisking constantly to prevent lumps.

Add the 0.5 cup Water as needed to reach a smooth, pourable batter consistency—it should be slightly thicker than heavy cream. The batter should be vibrant green and free of streaks. The vanilla extract adds depth, while the food coloring enhances the natural hue of pandan.

Step 4: Steam the Cake to Perfection

Grease a 9-inch round cake pan with the 1 tbsp Neutral Oil to prevent sticking. Pour the batter into the pan and smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles, ensuring a uniform texture.

Place the pan in a steamer over boiling water. Cover the steamer with a lid and steam for 45-50 minutes over medium-high heat. Check for doneness by inserting a toothpick into the center—it should come out clean. The cake is ready when the top is set and slightly springy to the touch.

Step 5: Add the Coconut Topping and Serve

Once the cake is done, remove it from the steamer and let it cool for 10 minutes. Sprinkle the 0.5 cup Shredded Coconut evenly over the top, pressing lightly so it adheres to the warm surface. The shredded coconut adds a subtle crunch and enhances the tropical flavor profile.

Let the cake cool completely before slicing into wedges. The texture should be soft, slightly sticky, and fragrant with layers of pandan and coconut. Serve at room temperature for the best flavor and consistency.

Storing and Reheating This Dish

Room Temperature Storage

Let the cake cool completely before storing. It stays fresh at room temperature for up to 2 days in an airtight container. The flavors deepen overnight as the pandan and coconut meld together.

Refrigerator Storage

For longer storage, refrigerate the cake in an airtight container for up to 5 days. The texture may firm up slightly, but the aromatic pandan and coconut flavors remain vibrant. 🌿

Freezing for Later

Slice the cake into wedges and wrap each piece tightly in plastic wrap, then place in a freezer-safe bag. It freezes well for up to 3 months without losing its moist texture or fragrant aroma.

Thawing Properly

Thaw frozen slices overnight in the refrigerator. For quicker results, leave at room temperature for 2-3 hours. Avoid microwaving directly from frozen, as it can make the cake rubbery.

Reheating Gently

Steam slices for 5-7 minutes to restore moisture and softness. Alternatively, microwave for 15-20 seconds with a damp paper towel to prevent drying out. Serve warm for the best experience. 🔥

Reviving Leftovers

If the cake seems dry after storage, drizzle a little coconut milk over the top and let it sit for 10 minutes. This refreshes the texture beautifully.

Frequently Asked Questions