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Soft and slightly chewy steamed pandan kue with a rich and slightly salty coconut milk custard in the middle. A sweet-savory combination that works so well. The recipe is simplified and no hand mixer is needed.
What is kue nona manis?
Nona means miss or young lady and manis means sweet. So the direct translation is sweet lady cake. I’m not exactly sure why it’s named as such. Kue nona manis indeed has that sweet taste that is just perfect, not overly sweet. The most popular flavor for this cake is pandan flavor. The pandan cake is sweet and has a rich coconut milk custard that has that hint of savory. So that combination of sweet and savory works so well here. The texture of the pandan kue is almost like kue talam, soft and slightly chewy and bouncy. The coconut milk custard is custardy and melt in your mouth.
How to make kueh nona manis the easy way
The kue is usually made by preparing three different batters. In this recipe, the process is simplified a bit to only two batters and no hand mixer is needed.
1. Combine all-purpose flour, cornstarch, sugar, and salt in a large saucepan or a pot. Gradually add in coconut milk and pandan juice while whisking at the same time. Strain the mixture to get rid of lumps if needed
2. Put this on the stove over medium-low heat and keep whisking until the mixture starts to thicken but still a pourable consistency. Let it cool down for about 5 minutes so we won’t cook the egg when we add it later
3. Gradually drizzle in the beaten egg while the other hand keeps whisking until combined. Set aside while you prepare the coconut milk batter
4. Prepare a steamer by bringing the water to a boil and then lower the heat to let it gently simmer. Cover the lid with a cloth to prevent condensation from dripping on the cake surface
5. Combine all ingredients for the coconut milk batter in a saucepan
6. Put this on the stove over medium-low heat and keep stirring with a spatula until the mixture just thickens but still a pourable consistency
I later decided to add a bit of pandan essence to the coconut milk batter too (this is totally optional and kinda my last-minute decision)
7. I use a silicone muffin cup. You can use any cup you have. Grease the cup with some oil or use a non-stick spray. Scoop the pandan batter into the cup using a spoon, about 3/4 full
8. Transfer the coconut milk batter into a piping bag with a fine-tip. You can also use large ziplock bag and use a scissor to cut off the tip. Take care not to cut to big of a hole as the coconut milk batter is quite runny. Gently pipe the coconut milk batter into the middle of the pandan batter. Try not to fill too much (I got carried a way a few times and filled up too much of coconut milk batter)
9. Transfer the cup to the steamer and steam for 20 minutes over low heat. Remember not to crank up the heat. The kue batter may boil over due to the high temperature
10. The kue may still appear jiggly but they will firm up as they cool down. Let the kueh cool down completely inside the cup. Simply unmould the kue nona manis. They are best served at room temperature
Did you make this kue nona manis recipe?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Easy Kue/Kuih Nona Manis Pandan
Ingredients
Pandan batter:
- 125 gr all-purpose flour
- 30 gr cornstarch
- ¼ tsp salt
- 160 gr sugar
- 350 ml coconut milk
- 150 ml pandan juice
- ½ tsp pandan essence
- 25 gr egg about 1/2 egg, whisk to loosen the egg white and egg yolk
Coconut milk batter:
- 125 ml coconut milk
- 8 gr sugar
- 10 gr all-purpose flour
- ⅛ tsp salt
- ⅛ tsp pandan essence optional
Instructions
- Brush the cups with some oil for easier release later. Since I use silicone molds, I didn't brush with any oil
Prepare pandan batter:
- Combine all-purpose flour, cornstarch, sugar, and salt in a large saucepan or a pot. Gradually add in coconut milk and pandan juice while whisking at the same time. Strain the mixture to get rid of lumps if needed
- Put this on the stove over medium-low heat and keep whisking until the mixture starts to thicken but still a pourable consistency. Let it cool down for about 5 minutes so we won't cook the egg when we add it in later. Gradually drizzle in the beaten egg while the other hand keep whisking until combined. Set aside while you prepare the coconut milk batter
- Prepare a steamer by bringing the water to a boil and then lower the heat to let it gently simmer. Wrap the lid of the steamer with a cloth to prevent water condensation from dripping on the cake surface
Coconut milk batter:
- Combine all ingredients in a saucepan. Put this on the stove over medium-low heat and keep stirring with a spatula until the mixture just thickens but still a pourable consistency
Assembling:
- I use a silicone muffin cup with a capacity of about 80 ml (1/3 cup). You can use any cups you have. Grease the cup with some oil or use a non-stick spray. Scoop the pandan batter into the cup using a spoon, about 3/4 full
- Transfer the coconut milk batter into a piping bag with a fine-tip. You can also use large ziplock bag and use a scissor to cut off the tip. Take care not to cut to big of a hole as the coconut milk batter is quite runny
- Gently pipe the coconut milk batter into the middle of the pandan batter. Try not to fill too much (I got carried a way a few times and filled up too much of coconut milk batter)
Steaming:
- Transfer the cup to the steamer and steam for 20 minutes over low heat. Remember not to crank up the heat. The kue batter may boil over due to the high temperature
- The kue may still appear jiggly but they will firm up as they cool down
Cooling:
- Let the kueh cool down completely inside the cup. Simply unmould the kue nona manis. They are best served at room temperature