Recipe for Steamed Sponge Pan with Chocolate Pandan Flavor, Suitable for Selling

Steamed cakes are usually divided into two types of cooking containers, pans or bowls. The recipes for both are almost the same.

However, the steamed cake pan is easier to combine with various flavors.

Like the recipe from Sajian Sedap , the following chocolate pandan flavored steamed sponge cake is worth selling.

This steamed sponge cake material uses five eggs so that the results are more delicious and fluffy. 

steamed sponge cake recipe Chocolate pandan

Material:

• 5 eggs
• 1/2 tablespoon emulsifier (SP/TBM)
• 125 grams of sugar
• 1/2 teaspoon salt
• 140 grams of medium protein flour
• 25 grams of powdered milk
• 1/2 teaspoon baking powder
• 50 grams of instant thick coconut milk
• 30 grams of suji leaf water, from 20 suji leaves and 2 pandan leaves, blender
• 3 drops of green coloring
• 30 grams of margarine, melted
• 1/2 teaspoon chocolate paste

How to make a chocolate pandan steamed sponge cake:

1. In a bowl, beat the eggs, sugar, salt, and emulsifier until they are high.

2. Enter the flour, milk powder, baking powder , while sifted then mix well.

3. Divide the dough into two parts. One dough add chocolate paste and choco chips then mix well.

Another dough add instant coconut milk, suji leaf water, green dye, and melted margarine. Stir well.

4. Line a 20x20x7 cm baking sheet with parchment paper. Pour the chocolate mixture then steam over medium heat for 10 minutes.

5. When the chocolate steamed cake is solid, pour the pandan mixture. Cook for another 15 minutes until cooked and fluffy. 

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