Steamed Soft Cake Roll
A soft steamed glutinous cake roll flavoured with pandan and banana essence, coated in toasted glutinous flour. Author: Ann Low.
⏱️ Prep: 20 min🍳 Cook: 15 min
Ingredients
| 150 g | glutinous flour | |
| 40 g | wheat flour | |
| 15 g | tapioca flour | |
| 125 g | sugar | |
| 200 g | water (boiled 300g water with 4 pandan leaves; leave to cool and measure 200ml water + 1.5tsp banana essence) | |
| 1/4 tsp | 1.3 ml | rose pink colour mixed with 2 tbsp water |
| 30 g | glutinous flour (toast with pandan leaves for 10 mins at 180C before using), for coating |
Instructions
- Sift in flour ingredients into a big bowl and mix well with sugar.
- Pour 200g water into the dry ingredients, stir to form a thick batter. Pour batter to a 9" greased tray (grease with vegetable oil). Steam for 15 minutes.
- Once removed from steam, immediately brush on the red colouring. Let it sit for 10 mins before rolling it into a cylinder. Remove from pan.
- Dust the cutting area with toasted glutinous flour, place the cake onto it and give a roll on the flour to coat evenly.
- Grease knife with little oil and cut to the thickness according to your liking.
Author: Ann Low. Serves: 5.