Lykkers, have you ever had that one dessert you just can’t stop eating layer by layer? That’s exactly how we feel about Green Pandan Matcha Layer Kuih.
It’s soft, chewy, naturally fragrant, and beautifully stacked like edible stripes of jade. Whether we’re serving it for a gathering or enjoying it quietly at home, this kuih brings comfort in every bite—and it’s much easier to make than it looks!
What Makes This Kuih Special?
This kuih is a traditional Southeast Asian steamed dessert made by layering two naturally green batters: pandan, which gives a floral and slightly nutty taste, and matcha, adding a touch of bitterness that balances the sweetness. Together, they create a chewy, jiggly, slightly sticky dessert with a beautiful contrast in flavor and color. The fun part? We peel it and eat it with our fingers—layer by layer.
Ingredients List (For One 7x7 inch Tray)
Base Batter:
- 200g rice flour
- 50g tapioca starch
- 150g white sugar
- 500ml coconut milk
- 200ml water
- 1/4 tsp salt
Pandan Layer:
- 100ml pandan juice (from 8 pandan leaves blended with 120ml water and strained)
- Optional: 2–3 drops of pandan essence for brighter color
Matcha Layer:
- 1 tbsp matcha powder
- 2 tbsp hot water (to dissolve matcha powder)
Step 1: Prepare the Base Batter
1. In a large bowl, mix rice flour, tapioca starch, sugar, salt, coconut milk, and water.
2. Stir until smooth and lump-free.
3. Strain the batter once for extra smoothness.
This base batter will be split into two for the pandan and matcha layers.
Step 2: Make Two Color Batters
- In one bowl, mix half the batter with the pandan juice. Add essence if needed.
- In another bowl, mix the other half with matcha powder dissolved in hot water.
Stir both batters before each use to keep the mixture smooth—starch sinks fast!
Step 3: Get the Steamer Ready
1. Fill a steamer with water and start boiling.
2. Place a clean cloth under the lid to catch water droplets.
3. Preheat the 7x7 inch tray in the steamer for 10 minutes.
Step 4: Steam Layer by Layer
1. Pour about 60ml (1/3 cup) of pandan batter into the tray. Steam for 5 minutes.
2. Once set, add the same amount of matcha batter. Steam for 5 minutes.
3. Keep alternating layers until all batter is used—aim for 8 to 10 thin layers.
4. After the final layer, steam the whole cake for 20 minutes.
Keep the heat consistent, and make sure each layer is fully set before pouring the next.
Step 5: Cool and Slice
1. Let the kuih cool completely in the pan for 2–3 hours.
2. Loosen the edges and carefully remove the kuih.
3. Cut into squares or diamond shapes using a lightly oiled blade or spatula.
Kuih is best enjoyed at room temperature or slightly chilled.
Extra Tips for Success
- Use a non-stick metal or glass pan for smooth release.
- If the batter looks too thick, add 1–2 tbsp of water to loosen it.
- Store leftover kuih in the fridge in an airtight container for up to 3 days.
Why We Love Making It
This kuih is more than just a dessert—it’s a nostalgic bite with a twist. We love how it’s made from natural ingredients, contains no artificial coloring, and is naturally dairy-free and gluten-free. It’s a joy to prepare and a treat to share, especially with kids who love peeling the layers!
Let’s Make It Together!
Lykkers, if you’re looking for a soft, layered dessert that’s pretty, tasty, and fun to eat—this is it. Pandan matcha kuih is a great weekend project that doesn’t need an oven and lets us enjoy the soothing rhythm of steaming and layering. Ready to try it? Let’s steam up something green and delicious together. And don’t forget to show us your kuih layers—we’d love to see how yours turns out!
