6-year-old’s letter to Tooth Fairy last night.
It says “Hi Tooth Fairy, how do you lous a tooth.”
(She should have asked her brother instead).
Steamed Layer Cake
(Adapted from Savoury Days)
For a 5×8″ loaf pan (about 2″ height, or 11 layers)
For the mung bean layer:
120 g mung bean (soaked in hot-boiling water for 2-3 hours)
120 g sugar
200 g coconut milk
140 g tapioca flour
20 g rice flour
1 pinch of salt
1 tsp canola oil
About 5 tbs water (adjust as needed)
Yellow food coloring (optional)
For the pandan layer:
200 g pandan leaves (cut into 1″ length)
210 g tapioca flour
60 g rice flour
30 g glutenous rice flour
80 g sugar
210 g coconut milk
3 tsp canola oil
1 pinch of salt
Pandan extract (optional)
To make the pandan layer:
- Use a hand blender or food processor to blend pandan leaves + 300 g water.
- Strain the juice through a fine-mesh sieve. Reserve 300 g pandan juice.
- In a medium bowl, use a whisk to combine tapioca flour + rice flour + glutenous rice flour + sugar + salt.
- Add 300 g pandan juice.
- Add 210 g coconut milk.
- Add 3 tsp canola oil.
- Add a pinch of salt.
- Add 1-2 drops of pandan extract, if using.
- Whisk to combine all wet and dry ingredients.
- Strain the batter through a fine-mesh sieve to discard any lump.
To make the mung bean layer:
- In a covered medium saucepan, heat soaked mung beans with plenty of water over high heat.
- Once it boils, uncover and lower the heat to medium.
- Cook for about 15-20 minutes until the beans are soft.
- Drain all excess water.
- Use a hand blender or food processor to blend cooked mung beans + sugar + coconut milk.
- Add 140 g tapioca flour + 20 g rice flour + 1 pinch of salt.
- Add 1 tsp canola oil.
- Blend until combined.
- Strain the batter through a sieve to discard any remaining solid.
- Add about 5 tbs water so the batter is runny.
- Note: Adjust the amount of water as it depends on how much water the beans already absorbed in step 3.
- Add 1-2 drops of yellow food coloring, if using.
To make the cake:
- Grease a 5″x8″ loaf pan with canola oil, both the bottom and the sides.
- Place the pan in a double-deck steamer and heat over high heat.
- Note: It is important to wrap the lid with a kitchen towel to avoid water dropping onto the cake.
- Use a large ladle to add the pandan batter to cover the bottom of the pan.
- Cover and cook for 2-3 minutes until the pandan layer is fully cooked.
- Note: the pandan layer is fully cooked when it becomes transparent.
- Use another large ladle to add the mung bean batter on top.
- Note: It’s best to use the ladle with the same size as the one above, so the layers are even.
- Cover and cook for 2-3 minutes until the mung bean batter is fully cooked.
- Note: Use your finger to touch to surface to test.
- Repeat with one layer of pandan batter and one layer of mung bean batter.
- Finish with the layer of pandan batter on top.
- Leave the cake in the pan until completely cool at room temperature.
- Wrap a cutting knife with plastic wrap.
- Use the plastic-wrapped knife to gently unmold the cake onto a plate.
- Cut the cake into 1/2″-thick slices. Serve at room temperature.
- Note: The cake can be stored in the fridge. Reheat in the microwave for about 30 seconds before serving.