Prepare your steamer. Use towel to wrap the steamer cover so that no steam water will drop into the cake. Make sure to add enough water and only steam the cake when it is very hot (lots of steam coming out from the steamer).
For coconut topping: mix fresh shredded coconut and corn flour and salt, steam for about 10 minutes, set aside. The corn flour is used to keep the coconut stick together
Prepare all ingredients. For flour mixture: mix the all purpose flour, corn flour and salt in one bowl. Sifted the flour.
For the fresh pandan juice, take 10 pandan leaves, remove the tip (sometimes has sharp surface) and white part (because it is bitter). Cut into small pieces, add a bit water (not too much) and put it in your blender. Drain only the juice. You will get a concentrated pandan juice.
Coconut water mixture: mix the pandan juice, coconut water until 250 ml. Add pandan essence and vanilla essence
Beat the egg, sugar and cake emulsifier with your mixer, high speed until double in volume, white in colour and stiffer. This is a very important step to make sure that your cake will be soft and moist. Find a good article here: https://www.craftybaking.com/howto/eggs-beating-techniques-whole-eggs-and-yolks
Using mixer, lowest speed: add 1/3 of flour mixture, continue with 1/3 of coconut water mixture. Another 1/3 of flour mixture, 1/3 coconut water mixture, and the last 1/3 of flour mixture and 1/3 coconut water mixture. You can also gently mix it with spatula (folding technique). Do not overmix
Apply thin layer of cooking oil in your mould. Add the steamed shredded coconut and press down firmly. Pour the batter until it fill the mould
Steam in your preheated steamer for 10 minutes. You also can make it plain if you dont like shredded coconut as the topping. Another option is to drizzle melted brown sugar on top of this yummy steam cake if you use pure pandan juice the colour will be slightly dull but it is healthier :)
