Steam Oven Recipe: Pandan Tapioca Pearl Cakes

 

Steamed Pandan Tapioca Pearl Cakes

Inspired by the delightful chewiness of tapioca desserts and the aromatic allure of pandan, these Steamed Pandan Tapioca Pearl Cakes are a unique and visually appealing treat. They combine the delicate fragrance of pandan with the satisfying texture of small, translucent tapioca pearls, all in a soft, steamed cake form.¹ Perfect for a light dessert or a unique tea-time snack, these cakes offer a fresh take on traditional flavours, made effortlessly in your steam oven.

Ingredients:

• For the Tapioca Pearl Layer:
• 1/2 cup (about 80g) small tapioca pearls (sometimes called sago)
• 1 cup (240ml) water (for soaking)
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt
• For the Pandan Cake Layer:
• 1 cup (160g) glutinous rice flour
• 1/2 cup (80g) rice flour
• 1/2 cup (100g) granulated sugar
• 1/4 teaspoon salt
• 1 cup (240ml) coconut milk (full-fat for richness)
• 2-3 tablespoons pandan extract (or juice from pandan leaves)
• 1/2 teaspoon baking powder (optional, for a slightly lighter texture)
• For Garnish (Optional):
• Toasted shredded coconut or fresh grated coconut

Equipment:

• Steam oven
• Mixing bowls
• Fine-mesh sieve (for tapioca)
• Small saucepan
• 8-inch (20 cm) round cake pan or individual heat-proof moulds (e.g., silicone muffin moulds, small ramekins)
• Parchment paper (if using a metal cake pan)
• Whisk

Instructions and Method:

1. Prepare the Tapioca Pearls:

1. Soak Tapioca: Rinse the small tapioca pearls under cold water in a fine-mesh sieve until the water runs clear.
2. Soak: Transfer the rinsed tapioca pearls to a bowl and add 1 cup of water. Let them soak for at least 30 minutes, or until they are mostly translucent but still have a tiny white dot in the centre. Do not over-soak, or they will become too soft.
3. Sweeten and Drain: After soaking, drain the tapioca pearls well through a fine-mesh sieve. In a bowl, gently mix the drained tapioca pearls with 1/4 cup granulated sugar and 1/4 teaspoon salt. Set aside.

2. Prepare the Pandan Cake Batter:

1. Combine Dry Ingredients: In a large mixing bowl, combine the glutinous rice flour, rice flour, 1/2 cup granulated sugar, 1/4 teaspoon salt, and baking powder (if using). Whisk well to combine.
2. Add Wet Ingredients: Gradually pour in the coconut milk and pandan extract, whisking continuously until you have a smooth, lump-free batter. The batter should be slightly thick but pourable. If it's too thick, you can add a tablespoon or two more of coconut milk.
3. Strain (Optional but Recommended): For a super smooth cake, you can strain the batter through a fine-mesh sieve.

3. Assemble and Steam:

1. Prepare Moulds: Lightly grease your chosen cake pan or individual moulds. If using a metal cake pan, line the bottom with parchment paper.
2. Layer 1: Tapioca: Spread about half of the sweetened tapioca pearls evenly at the bottom of your prepared pan(s). This will form the bottom layer of your cake.
3. Steam Oven Setting: Set your steam oven to 100°C (212°F) on the steam function.
4. Initial Steam (Tapioca): Place the pan(s) with the tapioca pearls into the steam oven. Steam for 5-7 minutes until the tapioca pearls become more translucent and slightly sticky. This helps set the base.
5. Layer 2: Pandan Batter: Carefully pour about half of the pandan cake batter over the steamed tapioca layer.
6. Steam Again: Return the pan(s) to the steam oven and steam for another 10-12 minutes, or until the pandan layer is mostly set (it will still be soft).
7. Layer 3: Remaining Tapioca: Carefully spoon the remaining sweetened tapioca pearls evenly over the partially steamed pandan layer.
8. Layer 4: Remaining Pandan Batter: Gently pour the rest of the pandan cake batter over the tapioca pearls.
9. Final Steam: Steam for a final 15-20 minutes, or until the cake is fully cooked through and firm to the touch. A toothpick inserted into the centre should come out clean.
10. Cool Completely: This is crucial! Carefully remove the pan(s) from the steam oven and let the cake cool completely at room temperature before attempting to unmould or slice. This will ensure it sets properly and is not sticky. You can also chill it in the refrigerator for easier slicing.

4. Serve:

1. Unmould and Slice: Once completely cooled and set, carefully unmould the cake(s). Use a sharp knife (lightly oiled if sticky) to slice the cake into desired pieces.
2. Garnish: Garnish with toasted shredded coconut or fresh grated coconut just before serving for added flavour and texture.

Tips for Success:

• Tapioca Pearl Size: Use small tapioca pearls (sago) for the best texture in this cake. Larger pearls will require longer soaking and steaming times.
• Don't Over-Soak Tapioca: Over-soaked tapioca pearls will turn mushy. They should still have a small white core after soaking before cooking.
• Pandan Flavour: Adjust the amount of pandan extract to your preference. If using fresh pandan leaves, blend them with a little water and strain for the juice.
• Coconut Milk Quality: Full-fat coconut milk will give you the richest flavour and creamiest texture.
• Cooling is Key: Patience is vital! These types of steamed cakes need to cool completely to set properly and prevent them from being sticky or falling apart when sliced.
• Lining Pans: Always line metal pans with parchment paper to prevent sticking. Silicone moulds are naturally non-stick but a light greasing can still help.
• Even Layers: Try to spread each layer as evenly as possible for a beautiful, uniform look.
• Storage: Store any leftover cakes in an airtight container in the refrigerator for up to 2-3 days. Reheat gently by steaming again for a few minutes if desired, or serve chilled.

Enjoy this unique and delicious Steamed Pandan Tapioca Pearl Cake!