Easy Kue Apem Pandan

Jump to Recipe Jump to Video Print Recipe

Kue Apem Pandan is a traditional Indonesian snack that has become popular until now. The steamed cake is soft, lightly chewy, and enjoyed with steamed grated coconut with a hint of salt. It’s the kind of snack that reminds you of childhood – simple, comforting, and always worth a bite.

Three kue apem pandan on a wooden plate with grated coconut and pandan extract next to it.

If you grew up in Indonesia, you probably have seen lots of traditional cakes topped with grated coconut — sweet, slightly salty, and so comforting. Kue Apem Pandan is one of those treats: soft, lightly chewy, and fragrant with pandan.

Just like Klepon, Ongol-Ongol, or Kue Lumpang, these cakes are all coconut-topped snacks we all know and love — including Ketan Serundeng and even Gemblong.

Made with flour, tapioca, coconut milk, and pandan extract, this version of Apem is very simple to make. Perfect for snack time, family gatherings, or anytime you need a sweet dessert.

Why You Will Love This Recipe

Soft and chewy – The perfect balance between fluffy and bouncy, just like how kue apem should be.
Nostalgic flavor – Brings back childhood memories, but leaves room for creative updates like matcha or purple yam.
Dairy-Free – Made with coconut milk, so it’s creamy, rich, and totally friendly for those avoiding dairy.
Simple ingredients – No fancy equipment or ingredients needed — just pantry staples and a steamer.
Customizable – You can use a regular baking pan or cute pudding molds.

Recipe Ingredients

Kue Apem Pandan ingredients with labels.

Ingredient Notes

Cake flour – Cake flour gives the apem its soft, fluffy texture. If you only have all-purpose flour, you can still use it — just know the result might be a little bit denser. Still tasty, though!

Tapioca flour – This is the secret to that light chewiness we love in apem. Don’t skip it! It balances the softness from the cake flour and gives the cake its signature bite.

Instant yeast – Make sure your yeast is still active — if it’s been hiding in your pantry for too long, it might need replacing. This is what gives apem its gentle rise and subtle fermented aroma.

Pandan extract – Pandan extract is the one that gives this kue apem its beautiful color and aroma.

Coconut milk – Use thick, full-fat coconut milk for the best flavor. Give it a good stir before using, especially if it’s from a can.

Variations

One popular variation is using coconut sugar instead of white sugar. It gives the apem a deeper, caramel-like flavor and a beautiful brown color. Try adding purple yam (ube) to the batter. For a more modern fusion, swap out the pandan and go green with matcha powder. Experiment with other flavors you like!

How to Make Kue Apem Pandan

Step by step process photos of mixing the dry ingredients with coconut milk.

STEP 1. Preheat the steamer. In a mixing bowl, sift in the cake flour and tapioca flour (Image 1). Add sugar, salt, and instant yeast (Image 2). Pour in pandan extract and water (Image 3). Whisk everything together until well combined (Image 4).

Step by step process photos of whisking the batter, brushing oil to the pudding molds.

STEP 2. Make sure the batter is smooth with no lumps (Image 5). Cover the bowl with cling wrap and let it ferment for about 50 minutes (Image 6). While waiting, brush your pudding molds with a thin layer of oil (Image 7). After 50 minutes, the batter should look bubbly and puffed up (Image 8).

Step by step process photos of pouring the batter into the pudding molds, preparing to steam them.

STEP 3. Give the batter a quick whisk to release some of the bubbles (Images 9, 10). Pour the batter into the prepared pudding molds, arranged on a tray (Image 11). Gently tap the tray a few times to pop any trapped air bubbles (Image 12).

Step by step process photos of steaming the kue apem pandan and removing the pudding mold.

STEP 4. Steam the cakes in the preheated steamer for 30 minutes (Images 13, 14, 15). Once done, remove and let them cool completely. To unmold, press gently from the sides — the cakes should slide out easily (Image 16). Serve with a generous sprinkle of steamed grated coconut.

Pro Tips

Mix grated coconut with salt using a fork and steam it with pandan leaves for 10 minutes.
A smooth batter with no lumps will give you that soft, springy texture apem is known for. Whisk until you can see it super smooth.
Cover and let it ferment in a warm spot — not too breezy, not too cold. You’ll know it’s ready when it looks bubbly and puffed up like it’s had a good nap.
This helps release any large air bubbles trapped in the batter, so your apem will have an even texture and won’t form big holes inside.
Make sure the steamer hot and steamy before the cakes go in. This helps the apem rise quickly and evenly, giving you that cute domed top.

How to Serve

Kue Apem Pandan is usually served with steamed grated coconut — soft, slightly salty, and perfect with the cake’s sweetness. For a richer flavor, add a drizzle of coconut or palm sugar syrup for that extra caramel touch.

If you plan a party with savory Indonesian meal like Chicken Curry, Chicken Rendang, Oxtail Soup, this Kue Apem Pandan is perfect as a light dessert. It also fits right into traditional snack spread like Lemper Ayam, Kuih Seri Muka, or Getuk Lindri.

Pair this subtle dessert with a warm cup of Wedang Jahe or serve it with Pulut Hitam.

FAQs about Kue Apem

What is Kue Apem Pandan?

Kue Apem Pandan is a traditional Indonesian steamed cake made from cake flour, tapioca flour, sugar, and pandan extract. It is soft, slightly chewy texture and very fragrant, often enjoyed with a sprinkle of grated coconut.

Why didn’t my apem cake rise properly?

Several factors could be at play: inactive yeast or overmixing. Make sure the yeast hasn’t expired and after fermentation, gently stir the batter to retain the air bubbles that help the cake rise. The batter needs a warm environment to ferment. If it’s too cold, the yeast won’t activate effectively.

Is Apem Cake vegetarian or vegan friendly?

Kue Apem is vegetarian and vegan friendly. There are no eggs or dairy products in the recipe.

Storage

Store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them, and steam briefly before serving to restore their softness. Keep the grated coconut separately. This will keep the cake and the coconut’s freshness.