There is always something comforting about the fragrance of pandan and coconut milk together. This Less Sweet Pandan Coconut Steamed Cake is soft, moist and gently fragrant, making it a lovely everyday to reat to enjoy with family over tea.

I made this as a smaller 6 inch cake, with a lighter profile in mind. It is lighter, made without butter and steamed instead of baked. While it is not meant to be as tall or airy as a chiffon cake, it has a soft and tender texture that is simple, homely, and easy to appreciate.

This recipe is also more beginner-friendly because it does not require egg separation or meringue whipping. Everything is mixed together using a simple batter method within a few steps, then steamed until cooked through. The result is a fuss-free pandan coconut steamed cake that is lightly sweet, fragrant and comforting!

Why You will Like This Pandan Coconut Steamed Cake

This cake is:

  • Soft, moist and tender
  • Only lightly sweetened, with large reductions while still remaining fluffy
  • Made without butter
  • Fragrant from pandan and coconut milk
  • Beginner friendly

This is especially suitable if you want a simpler pandan cake that is not too rich or heavy. It is a lighter option compared to richer butter cakes or frosted cakes and more everyday friendly.

Tips for Success

  • For a stronger pandan flavour, use a good amount of fresh pandan leaves that are fragrant and deep green, or use pandan extract. If you find that the pandan leaves are mild or browned, a little pandan extract can help boost both colour and aroma.
  • Do not overmix the batter after adding the flour, as this may make the cake tougher.
  • Make sure the steamer is already hot before the cake goes in. A properly and pre-heated steamer helps the cake rise better.

Without further ado, the recipe!

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Less Sweet Pandan Coconut Steamed Cake Recipe
by Javier Tan June-21-2026

Soft, less sweet Pandan Coconut Steamed Cake made without butter. This easy 6-inch cake is moist, fragrant, and perfect for sharing over tea.

Ingredients 

  • 1/2 Cup or 120g Coconut Milk
  • 2 Tbsp + 2 Tsp or 40ml Water
  • 8 Pandan Leaves, Cut to smaller pieces (If using extract, 1 – 1.5 Tsp Pandan Extract, to adjust depending on brand)
  • 1 Large Egg
  • 3 Tbsp + 1 Tsp or 45g White Sugar
  • 2 Tbsp or 25g Neutral Flavoured Oil
  • Optional – 1/2 Tsp Pandan Extract
  • Pinch of Salt
  • 1 Cup or 120g Plain Flour, Sifted
  • 1 and 1/2 Tsp or 6g Baking Powder, Sifted

Instructions

  1. Blend coconut milk, water and pandan leaves together. Then strain it.
  2. Then, in a large bowl, mix 110g of pandan coconut milk mixture, egg, sugar, oil, salt and pandan extract.
  3. Next, sift in the flour and baking powder and whisk until combined. Do not overmix.
  4. Transfer the batter to a 6 inch round baking tray with parchment paper at the bottom.
  5. Steam at high heat in a pre-heated steamer for 28 – 32 mins until nicely firm yet fluffy. Remove the lid once done and let the cake remain in the steamer for 5 more mins.
  6. Leave to cool till warm (approx 15 mins).
  7. Serve and enjoy! I like mine with Kaya!

Details

  • Prep time: 15 mins
  • Cook time: 30 mins
  • Total time: 45 mins
  • Yield: 1 x Soft, Less Sweet Pandan Coconut Steamed Cake

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (up to 2 days) or in a fridge (up to 5 days.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan