Are Steamed Pandan Tapioca Cakes supposed to be chewy?

Yes, chewiness is one of the defining characteristics of Steamed Pandan Tapioca Cakes . This texture comes from the tapioca flour, which gels and firms up during steaming. Unlike baked cakes that are light and fluffy, this dessert has a dense, springy bite that holds its shape when sliced. If your Steamed Pandan Tapioca Cakes turn out too soft or crumbly, it could be due to an incorrect ratio of flour to liquid or under-steaming. Follow the recommended measurements closely and ensure each layer is fully cooked before moving on. If the cakes feel rubbery, try reducing the steaming time slightly or using a softer plant-based milk to mellow the texture. With these answers in hand, you’ll be better equipped to troubleshoot and refine your process. Making Steamed Pandan Tapioca Cakes is both a skill and an art, and each attempt brings you closer to mastering this delightful dessert.

Why do my Steamed Pandan Tapioca Cakes have uneven layers?

Uneven layers in Steamed Pandan Tapioca Cakes often result from two common mistakes: not stirring the batter before pouring and not waiting long enough for each layer to set. Tapioca flour tends to settle quickly, so always stir the batter again right before you ladle it into the pan. This ensures even distribution of starch and prevents thin or runny layers. You also need to be patient while steaming each layer. Rushing the process and adding a new layer before the previous one is fully set can cause the layers to merge or become slanted. A consistent steaming temperature and precise timing will help produce clean, even stripes throughout the cake.

Can I substitute the milk in Steamed Pandan Tapioca Cakes with a plant-based option?

Absolutely. Steamed Pandan Tapioca Cakes are flexible and easy to adapt for dietary needs. You can substitute whole milk with almond milk, oat milk, or soy milk without affecting the structure of the cake. Each plant-based milk will contribute its own subtle flavor, but the essential texture will remain chewy and soft. In fact, some cooks prefer using all coconut milk for a richer version. Just be sure to maintain the correct liquid-to-flour ratio when making substitutions. If using lighter plant milks, choose unsweetened varieties to control the sweetness of your Steamed Pandan Tapioca Cakes .

Can I make Steamed Pandan Tapioca Cakes without pandan extract?

Yes, you can make Steamed Pandan Tapioca Cakes without pandan extract. The pandan flavor is traditional but not essential to the structure or base recipe. If pandan is not available, simply leave it out. The cake will still have its signature chewy texture and delicious coconut and brown sugar flavor. However, if you’re looking for an aromatic and colorful touch, pandan extract adds both a subtle vanilla-like fragrance and a natural green hue. If desired, other flavorings such as vanilla, mango, or ube extract can also be used to experiment with different tastes and colors in your Steamed Pandan Tapioca Cakes .

How do you store Steamed Pandan Tapioca Cakes to keep them fresh?

Storing Steamed Pandan Tapioca Cakes correctly helps maintain their chewy texture and flavor. After steaming, allow the cake to cool completely at room temperature. Once cooled, transfer it into an airtight container. If you plan to eat the cake within one day, it can stay at room temperature in a covered dish. For longer storage, refrigerate the cake for up to four days. Keep in mind that Steamed Pandan Tapioca Cakes may become slightly firmer after refrigeration. This is normal due to the tapioca starch. To restore the original texture, re-steam the slices briefly or let them return to room temperature before serving. Avoid freezing, as it can negatively affect the texture.

Why do the layers of my Steamed Pandan Tapioca Cakes stick to the pan?

If your Steamed Pandan Tapioca Cakes stick to the pan, it’s likely because the pan wasn’t greased well before the first layer was poured. Always use a light coat of neutral oil on the base and sides of your steaming dish. This small step helps with easy release once the cake is fully cooled. Also, let the cake cool completely before trying to remove it. Warm tapioca layers are more fragile and tend to stick more. Once cooled, use a lightly oiled knife or spatula to gently loosen the edges before lifting out the cake. A properly greased and cooled cake should come out in one smooth motion.

Steamed Pandan Tapioca Cakes: The Most Delicious Recipe You Must Try

Description

A traditional Thai dessert made with layers of chewy tapioca flour, sweet brown sugar syrup, and creamy coconut milk, often flavored with pandan for aroma and color. Steamed Pandan Tapioca Cakes are visually striking, naturally gluten-free, and perfect for any occasion.

Ingredients

Scale

185 g Chinese brown sugar slabs
300 ml water
120 g tapioca flour (for sugar layer)
200 ml full-fat coconut milk
125 ml milk (whole or plant-based)
80 g tapioca flour (for milk layer)
Pandan extract (optional)
Shredded coconut (for garnish)
Toasted sesame seeds (for garnish)
Peanuts, chopped (optional garnish)

Instructions

Dissolve brown sugar in boiling water and let it cool for at least 5 minutes.
In a bowl, mix cooled sugar water with 120 g tapioca flour until smooth to form the brown batter.
In a separate bowl, mix coconut milk, milk, and 80 g tapioca flour until fully combined to form the milk batter. Add pandan extract if desired.
Lightly oil a heatproof dish and bring water to a boil in a steamer.
Pour a thin layer of brown batter into the dish and steam for 3–4 minutes until translucent.
Pour a layer of milk batter and steam for another 3–4 minutes until set.
Continue alternating layers, steaming each until fully set before adding the next.
After the final layer, allow the cake to cool completely at room temperature.
Once cooled, garnish with shredded coconut, sesame seeds, and optional peanuts.
Slice with an oiled knife and serve at room temperature.

Notes

Always stir each batter before pouring to prevent starch settling.
Do not rush steaming. Each layer must set completely to avoid blending.
For extra chewiness, let the cake sit overnight before slicing.
Store at room temperature for 1 day or refrigerate up to 4 days.
To restore softness after refrigeration, re-steam slices briefly.

Nutrition

Serving Size: 1 slice (approx. 100g)
Calories: 180
Sugar: 14g
Sodium: 35mg
Fat: 5g
Saturated Fat: 4g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg

Keywords: Steamed Pandan Tapioca Cakes, Thai dessert, pandan cake, coconut tapioca, steamed tapioca, traditional Thai recipe, gluten free dessert