Pandan Tray Cake, No Egg, No-Bake! Traditional Vegan Cake Recipe From Indonesian
Try to think of cakes that can be made only with the main ingredients of coconut milk and rice flour. The Oven can be very helpful for simple cakes, but unfortunately, I don't have an oven anymore, so I have to make a cake recipe without an oven
Let's look at a traditional Indonesian cake recipe called "Kue Talam". Kue means cake, and Talam means tray. Currently, the Kue Talam/ Tray Cake already has many variations of shapes and colors that are adjusted to the mold and color used.
Vegetables as Color Elements in the Tray Cake
In general, Tray Cake has two-layered colors. The top layer is white, while the lower layer has a bright color.
The healthy side of this cake is the use of vegetables as ingredients for flavoring and flavor enhancers. The most popular variation of Tray Cake is to use pandan leaves, sweet potatoes, and pumpkin.
Pandan Tray Cake Is More Economical
Pandan Tray Cake is the most popular because the average Indonesian people have pandanus plants so they don't incur additional costs such as using sweet potatoes or pumpkin.
The use of pandan leaves gives a bright green color and also gives a nice fragrance to the aroma of the cake.
That is also why Pandan was dubbed the Vanilla of the East. You can read about Pandan in my previous post: Pandan Leaves: Natural Fragrant and Food Colorant in Indonesia, a.k.a Vanilla Of The East
How to Make Pandan Tray Cake
Let's make Pandan Tray Cake with very simple ingredients. If you have difficulty finding pandan leaves, you can also use pandan paste as an alternative.
Ingredients
- Green Layer:
Rice flour, 150 grams
Coconut milk, 200 ml (If you do not use pandan leaf water, and replace it with pandan paste, then use an amount of 400 ml coconut milk.
Sugar, 80 grams
Salt, 1/2 tsp
Pandan leaf water 200 ml
Pandan paste - 1/2 tsp
1 of Pandan leaves
- White Layer:
Rice flour, 50 grams
Coconut milk, 200 ml
Salt, 1/2 tsp
1 of Pandan leaves
Cooking Instructions
- The first session, make the green layer at first. Make pandan leaves into juice to take the water. Not too much, but most importantly thick so that it can produce better colors.
- After you have succeeded in getting pandan leaves water, then next mix the pandan leaves water in coconut milk. Then boil with sugar and salt while continuing to stir. Then lift it up.
- Pour boiling coconut milk and pandan leaves water in rice flour. Stir until completely evenly distributed.
- Spread the trays mold with oil so it is not sticky and not too much. Then pour the green mixture into the mold 3/4. Don't fill it completely because there will be a second layer of dough.
- Steam on medium heat for 20 minutes.
- The second session, to make a white layer. Heat a mixture of coconut milk, salt, pandan leaves, not to boil, then remove from heat.
- Then mix it into the rice flour and stir until evenly distributed.
- Pour onto the green layer, if the steam has reached 20 minutes.
- Steam again for about 15 minutes until cooked.
- Lift, and let it chill for a moment.
- Remove from mold or cut according to your taste.
Important Tips
- Small heat when steaming the dough with the aim that the dough does not expand.
- Use a cloth when closing the steamer so that water falling from the steaming cover does not damage the dough.
Presentation
You can add pieces of pandan leaves at the top of the Pandan Tray Cake pieces to make it more beautiful.
Serve as a snack on a rainy day with your favorite drink, or it can be used as a dessert.
Let's Enjoy The Delicious Vegan Healthy Cakes!
The combination of sweet and savory flavors of coconut milk and also the fragrance of pandan leaves will make a relaxed atmosphere more pleasant, even without the complicated and expensive cake ingredients.
The content of rice flour will also help fill you up. This can help from hunger.
So no need to be confused anymore what will make a healthy snack if you only have rice flour and coconut milk at home.
Hopefully this time my recipe is useful for you, guys.
Keep Steem On!
Regards,
A Content Writer and A Social Media Manager From Indonesia
Great, thanks for sharing!
You've been visited by @minismallholding from Homesteaders Co-op.
They look so good! I'm guessing pandan is a plant suited to tropics, rather than my dry state, but I have a surplus of pumpkin at the moment and I'm thinking of trying it with that; so thank you for mentioning other alternative vegetables which could be used. I wonder if beetroot juice would be good for the colour. I don't know if it will add much flavour, though. Could be worth playing with the recipe.
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Yeah Pandan is tropical plant.
If you have pumpkin or beetroot, it's okay. Make vegie into juice about 200 ml for replacing pandan water. :)
Thank you for supporting my post.
Thank you for the tips. :D
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Wow that's so unique
Traditional stuff always unique, old but gold :)
This looks like a colorful and healthy snack.
I hope I can find a cafe which makes this when I am in Thailand. Thanks for sharing. 😊
these look amazing, I have never heard of Pandan leaves so not sure if I could source them. Thank you for the recipe though and the wonderful photographs xx
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Pandan is tropical plant and just found in Asia like Malay, Indonesia, and Thailand :)
But maybe you can found Pandan Paste.
Thank you so much for supporting my post.
This cake seem is very good eating, it look very beautiful,
You do is very good.
!COFFEEA
Thank you so much!
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Thank you so much Team!
Interesting recipe! Thanks for sharing your national foods;)
...and it is also cool to get known with Pandan plant! :)
My pleasure to sharing about my native food.
Thanks.
Hello!
For a second, I mistook the cake for an avocado pear being cut in cubes😅. However, I haven't eaten Kue Talam, and can't tell it's taste.
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The tastes are sweet and savory at once. :)
Thanks for stopping by.
@anggreklestari2, We also eat Coconut 🥥 cakes and it tastes so delicious and in my opinion pure and natural ingredients makes any dish Authentic.
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