Many people tell me Chinese Pandan Steamed Cake is difficult to blooming, and the finished product needs a lot of sugar. Today, I will teach you how to make a simple, sugarreduced version of the Chinese Pandan Steamed Cake, which is not difficult at all!


Mould: 6 inch bamboo basket ( 15cm wide x 7cm high )

Ingredients:

3 eggs
150g caster sugar
250g plain/all purpose flour (add 1/2 tsp baking powder)
160ml pandan juice (45 pandan leaves + 180ml water)


practice:

1. Beat eggs and caster sugar until creamy and thick, at least 78 minutes.
2. Add flour and pandan juice in three batches, mix gently.
3. Put hot water in a pot and steam for 35 minutes.

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