Coconut Rose Cakes

Each petal of these soft, chewy roses burst with sweet coconut taste!


  • 3 1/2 cups full-fat coconut milk
  • 1 pandan leaf
  • 2 1/2 cups flour
  • 1 cup and 1 tablespoon rice flour
  • 1 1/4 cups sugar
  • Pinch salt
  • Pink and green food coloring


  1. In a heavy-bottomed saucepan, heat the coconut milk and pandan leaf to infuse the flavor into the coconut milk. Bring the mixture to just below a boil, remove the pandan leaf and remove from heat.
  2. In a medium bowl, mix the flour, rice flour, sugar and salt. Slowly pour in the warm coconut milk, stirring constantly to make sure that lumps do not form.

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