Video summary

KUE TALAM PANDAN TERENAK BEGITU DIBUAT LANGSUNG LUDES DALAM SEKEJAP.

Main summary

Key takeaways

Cooking

Ingredients (with quantities/substitutions mentioned)

Pandan dough (green layer)

  • Rice flour: 1 glass / 100 g (presenter uses Rose Brand)
  • Starfruit syrup/juice: 1/2 glass (subtitles say “star fruit”; likely sugar syrup or local equivalents such as “nanas/marjan”—exact volume unclear)
  • Granulated sugar: 1/2 glass / 100 g (appears in subtitles as an option; exact choice vs. starfruit component unclear)
  • Tapioca flour / sago flour: 2 tbsp
  • Fine salt: ~1–2½ tsp (subtitles show “1 2/2 teaspoons”; treated as a range)
  • Coconut milk: 2 glasses total / 500 ml (split as described)
    • Presenter uses fresh coconut milk from 1 large coconut for stronger flavor
  • Pandan juice: 3 tbsp / 35 ml (made from 10 pandan leaves)
  • Optional: light green coloring if pandan isn’t green enough

White layer

  • Rice flour: 1 glass / 100 g
  • Tapioca flour / sago flour: 2 tbsp (subtitles also mention “for 1 tablespoon full,” but primary quantity is kept as 2 tbsp)
  • Granulated sugar: 1 tsp
  • Fine salt: ~1–2 tsp (subtitles show “12 teaspoons”; unclear, treated as “a little/1–2 tsp”)
  • Coconut milk:
    • 1⅔ cups / 400 ml total
    • Split into 2/3 cup and “one full glass” (subtitles indicate the 2/3 portion is not full)
    • Coconut milk made from half a coconut (per subtitles)

Equipment & preparation steps

  • Mixing containers (separate containers for green and white layers)
  • Strainer / filtering (used to prevent lumps)
  • Steamer
    • Preheat until boiling
    • If using a regular steamer, cover it with a napkin so steam doesn’t drip onto the cake
  • Baking/serving pan
    • Presenter uses 18 × 18 size with 8 cm height
  • Spatula (for scraping edges)
  • Knife (presenter advises covering the knife with plastic to prevent sticking)
  • Greasing tools (thin layer of cooking oil)

Method (with key timings/technique cues)

1) Make pandan dough

  1. In a container, combine:
    • Rice flour (100 g / 1 glass)
    • Tapioca/sago flour (2 tbsp)
    • Fine salt (~1–2½ tsp)
    • Add sugar or the “star fruit” component as indicated in subtitles (subtitles unclear; presenter includes ~100 g granulated sugar in the same step)
  2. Add coconut milk (500 ml / 2 glasses total).
  3. Stir until evenly mixed with no lumps.
  4. Add pandan juice (3 tbsp / 35 ml, from 10 pandan leaves)
    • Note from subtitles: don’t peel the pandan leaves so the cake stays fragrant.
  5. If color isn’t green enough, add a little light green coloring (optional).
  6. Stir again until evenly mixed.

2) Cook/hold the pandan mixture briefly

  1. Pour pandan dough into the pan while filtering to keep it smooth and lump-free.
  2. Cook on the stove:
    • Heat: medium tending to low
    • Cook until slightly lumpy OR coconut milk becomes warm
  3. Turn off heat.

Subtitles’ reason: helps the cake last longer and not go stale quickly (especially for selling).

3) Prepare pan & steam the green base

  1. Grease the pan with a thin, even layer of cooking oil (including edges).
  2. Ensure all surfaces are well-smeared so the cake releases easily.
  3. Add the hot pandan mixture into the pan.
  4. Steam:
    • Steamer heated until boiling
    • If using a regular steamer: place a napkin cover to prevent dripping
    • Steam 30 minutes
    • Heat setting: medium tending to small/not too big for even cooking
  5. Let it set enough for layering (green base will harden slightly).

4) Make white layer mixture

  1. In a container, mix:
    • Rice flour (100 g / 1 glass)
    • Tapioca/sago flour (2 tbsp)
    • Granulated sugar (1 tsp)
    • Fine salt (~1–2 tsp; unclear in subtitles)
    • Coconut milk (400 ml / 1⅔ cups total), split as per subtitles
  2. Stir until smooth, then filter to remove lumps.

5) Layering & steaming schedule (two-part white layer)

  1. Steam the white mixture twice, splitting it into two equal parts.
  2. After the green layer has steamed 30 minutes:
    • Add the first white layer slowly
    • Steam the first white layer part 10 minutes
  3. Add the second white layer
    • Steam 15 minutes
  4. Total: cake is done after these steps.
    • Subtitles indicate: “After 15 minutes… steam… then it’s cooked.”

6) Cooling & unmolding

  1. Lift the cake out of the steamer.
  2. Cool at room temperature until fully cooled.
  3. Remove from the pan:
    • Use a spatula to scrape or loosen edges
    • Place base, then turn the pan over to release

Tips / plating / serving (from subtitles)

  • For evenly sliceable cake: cool at room temperature before removing.
  • To cut neatly and prevent sticking:
    • Presenter advises using a knife covered with plastic
  • Cutting instructions:
    • Cut into 4 parts, then cut again into smaller pieces (especially for selling)
  • Packaging for sale:
    • Pack into mika plastic or OPP plastic
    • Subtitles mention “1000 per piece” (adjust pricing as needed)
  • Expected texture & look:
    • Described as very soft, soft/legit, wangi (fragrant), with beautiful green color

Common mistakes to avoid

  • Don’t skip filtering/straining (to prevent lumps)—presenter filters repeatedly.
  • Don’t let steamer condensation drip onto the cake—use a napkin cover for a regular steamer.
  • Don’t unmold too early—the cake must cool at room temperature first.

Variations mentioned

  • Optional light green coloring if pandan isn’t green enough.
  • Use fresh coconut milk from one large coconut (for better flavor), as the presenter did.
  • White layer is steamed in two parts for more even cooking (10 min then 15 min).

Presenter / channel & sources

  • Presenter name/channel not clearly specified in the subtitles.
  • No external sources referenced beyond a branding mention (Rose Brand rice flour).

Original video