Pohnpei Sweet Yam and Pandanus Cake
A moist and fragrant cake made from mashed sweet yams, infused with the unique aroma of pandanus leaves and sweetened with coconut milk. This dessert is a delightful representation of Pohnpei's tropical flavors.
🧂 Ingredients
- 500 g Sweet yams(peeled and cubed)
- 400 ml Coconut milk(full-fat)
- 150 g Sugar(adjust to taste)
- 1 tsp Pandanus extract(or pandan essence)
- 100 g All-purpose flour
- 1 tsp Baking powder
- 0.5 tsp Salt
- 50 g Butter(melted, plus extra for greasing)
👨🍳 Instructions
- 1
Boil the sweet yam cubes in water until very tender. Drain well and mash them thoroughly until smooth.
💡 Tip: Ensure all lumps are removed for a smooth cake batter. - 2
In a large bowl, whisk together the mashed yams, coconut milk, sugar, pandanus extract, and melted butter until well combined.
💡 Tip: Use a whisk to ensure the mixture is homogenous. - 3
In a separate bowl, whisk together the flour, baking powder, and salt.
- 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
💡 Tip: Overmixing can result in a tough cake. - 5
Pour the batter into a greased and floured 8-inch round cake pan.
- 6
Bake in a preheated oven at 180°C (350°F) for 45-55 minutes, or until a skewer inserted into the center comes out clean.
💡 Tip: Check for doneness around the 45-minute mark. - 7
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
💡 Tip: Allowing it to cool in the pan first prevents it from breaking.
💡 Pro Tips
- ✓The sweetness can be adjusted by increasing or decreasing the sugar.
- ✓For a richer flavor, use more coconut milk and less water if boiling the yams.
- ✓Ensure pandanus extract is fresh for the best aroma.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a handful of toasted shredded coconut to the batter for texture.
- A drizzle of honey or a light glaze can be added after cooling.
- Substitute sweet yams with mashed taro for a different flavor profile.