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Rice Cooker Pandan Sponge Cake

Yes, you read it right! You don't need an oven to make a cake - try this with your rice cooker!

Pandan is truly trending. Everyone is madly in love with this humble, gentle flavour that has a way of delighting your tastebuds. We noticed quite a few bakeries and Bingsu cafes have started sprouting up, especially in Melbourne. Pandan has clearly stolen the hearts of the people, because even in deep winter, you can find icy desserts made with pandan!

For Pandan Lovers out there, remember to check out our range of Pandan products!

Talking about pandan, someone was having a nostalgic craving for Pandan Sponge/Pandan Chiffon Cake and wanted to know where to buy it. Someone suggested baking it herself! She said she only has a rice cooker at home, and no oven. Cooks and chefs are extremely creative and also determined people, so if there's a problem, you can be sure they'll find a solution. And here we present you with... the Rice Cooker Pandan Sponge Cake!

We managed to dig up this recipe when everyone was baking and cooking at home during the lockdown in 2020 - here's one by Celyn Yu. Watch this space as we'll be sharing a few more nice recipes from the lockdown days on our blog.

Rice Cooker Pandan Cake|My Blue Tea

Recipe for Rice Cooker Pandan Sponge Cake

Prep Time : 20 mins

Cook Time : 50 mins

Total Time : 1 hour 10 mins

Makes : One 8" cake


*5 eggs

*120g cake flour

*1/2 tsp baking powder

*130g sugar

*30ml water

*4 Tbsp vegetable oil

*Butter for coating

Method :

You will need a rice cooker bowl (approx. 8"), coat bottom and sides generously with butter.

1. Sift baking powder and cake flour into a bowl. Set aside until needed.

2. Separate the egg whites from the yolk. Using a stand mixer or hand mixer, beat egg whites until frothy. Then gradually add in sugar and beat until stiff peak. Add in the egg yolks, one at a time and beat until fully incorporated.

3. In another mixing bowl, combine Pandan Powder, coconut milk, vegetable oil and half of the previously sieved flour mixture. Mix well using a whisk.

4. Add in 1/3 of the egg batter into the flour batter, and whisk gently to combine. Add in the other half of the previously sieved flour mixture, and again whisk gently to combine.

5. When everything is well mixed, add in the rest of the egg batter and using a whisk, mix well in a fold motion. Lastly using a spatula, get to the bottom of the batter and fold to mix evenly.

6. Pour batter into the rice cooker bowl and drop the bowl from a height on the kitchen countertop to release large air bubbles. Do it a few times.

7. Cook batter for 40 - 50 minutes, or until when a skewer inserted is clean when you remove it.

And here you have a Pandan Sponge Cake all ready to be sliced up. It looks a bit 'dense', kind of like a 'flying saucer' of sorts, but trust us, when it comes to food, don't be fooled by appearances! Try making it, and you'll immediately notice the beautiful fragrance from the powerful combination of pandan and coconut. It lingers in the house and gives it a warm, cosy feeling!

And then the next best part if slicing up the cake and eating it!

Many thanks Celyn for sharing your recipe and photos, and testimony as well on our Pandan Powder! Thanks also to Adrian, who gave us a lovely testimony below when he made a Pandan Chiffon cake! We are delighted whenever we hear stories of how our clients have been using and enjoying our natural products.


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