Prepare The Oven For Steaming

• Preheat the oven to 170°C (340°F).
• Boil water in a kettle.
• Place a large, deep baking dish or roasting pan on the middle rack of the oven.
• Prepare a wire rack that can fit inside the baking dish, ensuring it is elevated from the bottom by at least 1 inch.
• Line the bottom of an 8-inch round or square cake pan with parchment paper and lightly grease the sides. Cover the top of the pan tightly with foil to prevent water from dripping onto the cake.

Make the Batter

• Sift together the flour, baking powder, and salt into a bowl. Set aside.
• In another bowl, whisk the egg yolks with half of the sugar (50g) until pale and creamy.
• Stir in the coconut milk and either the pandan juice (or extract) or Thai tea concentrate, depending on your flavour choice.

Beat the Egg Whites

• In a clean bowl, beat the egg whites until foamy.
• Add the cream of tartar (if using), then gradually add the remaining 50g sugar.
• Continue beating until stiff peaks form.

Fold the Mixtures

• Gently fold the egg yolk mixture into the beaten egg whites until just combined.
• Gradually fold in the sifted dry ingredients until you have a smooth batter.
• Tip: Be careful not to overmix to maintain the airiness of the batter.

Steam the Cake in the Oven

• Pour the batter into the prepared pan, tapping it gently to remove any air bubbles.
• Cover the pan tightly with foil to prevent condensation from dripping onto the cake.
• Place the cake pan on the wire rack inside the large baking dish.
• Pour boiling water into the baking dish until it reaches about halfway up the sides of the cake pan.
• Bake (steam) for 30–35 minutes or until a toothpick inserted into the centre comes out clean.
• Ensure the oven door stays closed during steaming to maintain consistent heat and steam.

Cool and Serve

• Carefully remove the baking dish from the oven and take the cake pan out of the water bath.
• Allow the cake to cool for 5–10 minutes in the pan, then transfer it to a wire rack to cool completely.
• Serve as is or with a dusting of powdered sugar or whipped coconut cream.

Tips

• For a more intense flavour, add an extra teaspoon of pandan extract or Thai tea concentrate.
• To make Thai tea concentrate: Brew 2 tablespoons of Thai tea leaves in 1/4 cup hot water, then strain.
• Ensure the foil is tightly wrapped to prevent any water from seeping into the batter.