Step 1

Boil the pandan leaves in 350ml of water, turn off the heat and soak for 10 minutes after boiling.

Step 2

Pour 320 ml of pandan water into a measuring cup.

Step 3

Add red yeast rice powder and caster sugar, stir well until melted.

Step 4

After the water is not hot, add instant yeast and stir until mixed well.

Step 5

Add the sieved rice flour and stir evenly until mixed well. Cover and ferment for 1 hour and 30 minutes or double the size.

Step 6

Add a little salt and coconut milk to the fermented batter, and stir well.

Step 7

Put the cups in the steamer to preheat.

Step 8

Turn to low heat and pour batter into the cups until it is almost full.

Step 9

Close the lid and turn to high heat and steam for 20 minutes.

Step 10

After steaming, let it cool and then release the cake from the cup.