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.
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