Pandan Huat Kuih with coconut paste


Pandan Huat Kuih

250 g AP flour
150 g castor sugar
2 tsps of double acting baking powder (I used Clabber Girl)
1 egg, lightly beaten
200 g pandan juice – blend 7-8 pandan leaves with 200g of water and squeeze out the juice then measure out 200g
50 g coconut paste
1/2 tsp salt


  • In a large bowl, add sugar, salt, pandan juice, coconut paste and heat up to dilute the sugar (or you can just keep stirring without heating up which will take longer). If you are heating the juice, allow it to cool first. Add in the egg and beat to combine.
  • Place sifted flour, and double acting baking powder into a large mixing bowl.
  • Make a well in the middle of the flour mixture and slowly add the pandan juice mixture. Mix with a hand whisk until lump free.
  • Divide into 7 cups and steam on high heat for 20 minutes.

Notes: make sure the cover of the steamer is wiped dry before steaming the cakes.
Do not open the steamer until the time is up.




  1. Lily said

    Hi Jeannie, can I use coconut milk instead of coconut paste? If yes, how much to use and do I need to reduce pandan juice? Thanks again for your guidance.


    • jeannietay said

      Yes can replace with coconut milk. Pandan juice remains the same


  2. Lilyn said

    Hi Jeannie, can I omit egg? Or what can I replace with?
    Thanks 🙂


    • jeannietay said

      Use this recipe: replace the orange juice with pandan juice (use coconut milk to blend with pandas leaves to extract pandas juice will taste nicer) :


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