Side Dishes
This Anda bread recipe brings the comforting warmth of Indonesian tradition to your kitchen with its tender, slightly sweet crumb and fragrant aroma. đ What makes this steamed rice cake special is how the dough's delicate texture transforms when cooked just rightâneither too dense nor too crumbly.
The key lies in proper dough preparation and steaming technique, which I've perfected over years of baking.
Unlike many breads, Anda requires no yeastâjust a simple blend of rice flour, sugar, and coconut milk that creates a naturally light, airy texture.
The secret to achieving that signature softness is letting the dough rest for at least 30 minutes before shaping, allowing the flour to fully hydrate and develop its potential. This traditional method ensures every bite delivers that melt-in-your-mouth quality.
Once steamed, Anda bread emerges with a golden, slightly crisp exterior and a tender, almost custard-like interior that's perfect for breakfast or dessert. The natural sweetness pairs beautifully with tea or coffee, making it a staple in Indonesian celebrations.
What's remarkable is how this simple recipe delivers restaurant-quality results with just a few basic ingredients and patience.
For those who prefer a richer flavor, adding a touch of pandan extract or grated coconut to the dough elevates the aroma and taste.
The beauty of this recipe lies in its versatilityâwhether you steam it in banana leaves for authenticity or bake it for convenience, the outcome remains consistently delicious. Let's create this Indonesian classic!
Ingredients for anda bread
Nine simple ingredients transform into delicate, fragrant Anda bread with restaurant-quality texture.
| Ingredient | Amount | Notes |
|---|---|---|
| Rice Flour đ | 2 cups | Glutinous rice flour preferred |
| Granulated Sugar đ | Âœ cup | White or brown sugar |
| Full-Fat Coconut Milk đ„„ | 13 Âœ oz | Canned, full-fat preferred |
| Unsalted Butter đ§ | Âœ cup | Softened, room temperature |
| Large Eggs đ„ | 2 whole | Room temperature for blending |
| Vanilla Extract đż | 1 tsp | Pure extract preferred |
| Baking Powder đ | 1 tsp | Aluminum-free preferred |
| Salt đ§ | ÂŒ tsp | Fine sea salt preferred |
| Pandan Extract đż | Âœ tsp | Optional for aroma |
| Shredded Coconut đ„„ | ÂŒ cup | Sweetened or unsweetened |
| Banana Leaves đż | 2 whole | For steaming, optional |
The rice flour is non-negotiableâglutinous rice flour creates that signature tender crumb, while regular rice flour yields a denser result. Bob's Red Mill or Thai Kitchen are reliable sources, though Asian grocery stores often carry it in bulk. If you can't find glutinous, a 50/50 blend with all-purpose flour works in a pinch. The coconut milk should be full-fat (none of that light stuff)âThai Kitchen brand is my go-to for its rich, creamy consistency. Check the can for expiration dates, as old coconut milk can impart a rancid flavor. For the butter, European-style brands like PlugrĂĄ or Kerrygold add subtle richness, but any high-quality unsalted butter will do.
No glutinous rice flour? Substitute 1 cup all-purpose flour, but expect a slightly denser texture. The pandan extract is optional but worth hunting downâAsian markets carry it in small bottles, or you can find it online. Short on vanilla? Almond extract at half the amount works, though the flavor profile differs slightly. For the shredded coconut, unsweetened is preferred to avoid over-sweetening the bread. The banana leaves add authenticity but aren't strictly necessaryâparchment paper or aluminum foil works perfectly well for steaming. If using foil, lightly oil it to prevent sticking. The baking powder must be freshâtest by mixing with water; if it fizzes vigorously, it's still potent.
Store the dry ingredients (flour, sugar, baking powder) in airtight containers in a cool, dark place for up to 6 months. The coconut milk and butter should be refrigerated, with the canned milk used within 2 weeks of opening for best quality. Once mixed, the dough keeps in the fridge for 24 hours before shaping, though it's best used immediately. For longer storage, portion the dough into small balls, wrap individually in plastic, and freeze for up to 3 months. Thaw overnight in the fridge before steaming. The finished bread reheats beautifullyâwrap in a damp towel and steam for 2-3 minutes to restore its softness.
Why You'll Love This Recipe
- No Fuss, No Fail: I swear by this recipe when Iâm too tired to measure flour by the cup. Rice flour mixes like a dreamâno clumping, no siftingâand the coconut milk keeps it tender without fuss. Honestly, Iâve made it with cold eggs straight from the fridge, and it still turns out golden and perfect.
- Sweet & Buttery Magic: That first bite? Crisp outside, pillowy inside, with a whisper of caramelized sugar and butter that tastes like a hug. The full-fat coconut milk adds this subtle richness that makes it feel special, even though itâs basically a pantry raid.
- Breakfast or Dessert: Serve it warm with butter for a breakfast that feels like a treat, or dust it with powdered sugar for a no-bake dessert thatâll fool anyone. Between us, Iâve even used it to soak up curry sauceâyes, even on a Tuesday night.
- Leftovers? More Like Never: This bread stays fresh for days if you store it right (wrapped tightly in foil, thank you), and it reheats in seconds. I make a double batch on Sundays because itâs my go-to for quick snacks, sandwiches, or even a last-minute gift for neighbors. Budget-friendly? Absolutely.
Step-by-step instructions for Indonesian sweet rice cake
Master this traditional technique to create authentic, fragrant anda bread with perfect texture.
đšâđł Step 1: Prepare the Batter with Precision
In a large mixing bowl, combine the 2 cups rice flour, 0.5 cup granulated sugar, 1 tsp baking powder, and 0.25 tsp salt. Whisk these dry ingredients together until fully incorporated and no lumps remain. This ensures even distribution of leavening and prevents dense pockets in your final cake.
In a separate bowl, gently mix the 13.5 oz full-fat coconut milk, 0.5 cup softened unsalted butter, 2 whole large eggs, 1 tsp vanilla extract, and 0.5 tsp pandan extract. The coconut milk should be at room temperature for smooth blending. I like to use a fork first to combine the wet ingredients before adding them to the dry mixture - this prevents overmixing when we combine everything.
Gradually pour the wet mixture into the dry ingredients while whisking continuously. The batter should be thick but pourable, similar to pancake batter consistency. If it's too thick, add 1 tablespoon of coconut milk at a time until it reaches the right texture. This step is crucial for achieving that signature moist yet slightly chewy texture in your anda bread.
đ„ Step 2: Fold in Coconut and Prepare for Steaming
Gently fold in the 0.25 cup shredded coconut using a silicone spatula, being careful not to overmix. The coconut should be evenly distributed throughout the batter. I like to press down gently on the spatula to ensure the coconut is incorporated without breaking up the delicate batter structure.
If using the 2 whole banana leaves, cut each leaf into two equal rectangles (about 12x18 inches). These will serve as your steaming liners. Lightly brush the leaves with a thin layer of coconut oil to prevent sticking. The banana leaves add an authentic aroma and help create that signature tender texture - though they're optional for those who prefer traditional parchment paper.
Transfer the batter to a piping bag fitted with a large round tip. This makes it easy to create the characteristic cylindrical shape of anda bread. If you don't have a piping bag, a heavy-duty plastic bag with a small corner cut will work just as well.
đ„ Step 3: Pipe and Steam to Perfection
Pipe 4 equal cylinders of batter (about 3 inches long) onto the prepared banana leaves or parchment paper. Space them about 2 inches apart to allow for even steaming. The cylinders should be about 2 inches in diameter - slightly wider than your average finger. Tap the piping bag gently on the counter to release any air bubbles that may have formed during piping.
Carefully fold the banana leaves (or parchment paper) over the batter, creating sealed packets. This prevents the batter from spreading during steaming. Place the packets in a steamer basket, ensuring they don't touch each other. Fill a pot with about 2 inches of water and bring to a boil over medium-high heat. Once boiling, reduce heat to medium and place the steamer basket on top.
Steam for 20-25 minutes until the anda bread is firm to the touch and the top springs back when pressed gently. You'll know it's done when the exterior develops a slight sheen and pulls away cleanly from the banana leaves. The internal temperature should reach 190-195°F when checked with a thermometer. Don't oversteam - this can make the texture gummy rather than tender.
â° Step 4: Rest and Serve for Optimal Texture
Remove the steamed anda bread from the steamer and let them cool on a wire rack for 10 minutes. This resting period allows the internal moisture to redistribute, resulting in a more even texture. The cooling process also helps develop those subtle coconut and pandan aromas that make this cake so distinctive.
For serving, carefully peel back the banana leaves (or parchment paper) and slice each cake into 1-inch thick rounds. The exterior should be smooth and slightly sticky, while the interior reveals that signature moist, almost custard-like texture. Serve warm with a dusting of powdered sugar or a drizzle of caramel sauce for an authentic Indonesian touch.
Here's the thing about anda bread - it's best enjoyed fresh from the steamer. The texture changes dramatically as it cools, becoming slightly denser. That's why I recommend serving immediately after steaming while the interior is still warm and the exterior maintains its delicate sheen. The contrast between the warm, moist interior and the slightly crisp exterior is what makes this cake truly special.
Pro Tips For Making Anda Bread
- STEAM IT TWICE: After the first steam (when the top looks set), let it cool for 5 minutes, then steam another 5-8 minutes. I learned this the hard wayârushing the second steam leaves the center gummy, and no one wants a sad, underdone loaf. The extra time guarantees a proper crumb, especially with rice flourâs tendency to stay dense.
- WHISK COCONUT MILK: Donât just pour the full-fat coconut milk into the batterâwhisk it first until itâs smooth and free of lumps. I used to skip this, and the texture ended up uneven, with pockets of dryness. A quick whisk (even with a fork) ensures the sugar and butter blend like a dream.
- CHILL THE BATTER: Let the batter sit at room temperature for 15-20 minutes before baking. Cold butter and eggs straight from the fridge make for a tougher crumb, and rice flour needs time to fully hydrate. This pause is the thing that matters most for a tender, cake-like textureânot a dense brick.
- BUTTER THE PAN WELL: Use about 2 tablespoons of melted butter to grease your pan, then wipe it out with a paper towelâjust enough to coat, not drown. I was skeptical until I tried it: the bread releases cleanly, and the crust gets that golden sheen without sticking. (Yes, even if youâre impatient like me.)
Wine and beer pairings for anda bread
Indonesian Coffee Pairings
Anda bread's delicate coconut and pandan notes pair beautifully with Indonesia's iconic kopi tubrukâa bold, spiced coffee made by steeping coarsely ground beans in hot water. The natural sweetness of the bread balances the coffee's earthy, slightly bitter profile.
For a modern twist, try luwak coffeeâits rich, chocolatey depth complements the bread's custard-like texture. I always keep a small jar of Kopi Luwak from Bali on hand for special occasions. â
For a lighter option, Indonesian red sugar palm syrup (gula jawa) drizzled over warm anda bread creates a stunning contrast with the coffee's bitterness. The syrup's caramelized sweetness enhances the bread's natural flavors while keeping the pairing balanced. This combination is a staple in traditional Indonesian coffee houses.
Coconut Milk Beverages
Since anda bread contains coconut milk, pairing it with es kopi susuâIndonesian-style sweetened condensed milk coffeeâcreates a comforting, nostalgic experience. The creamy milk balances the bread's subtle coconut aroma while the coffee's sweetness echoes the bread's natural sugar content.
I recommend using Nescafé Gold Blend for a smooth, rich base.
For a refreshing alternative, serve anda bread with cendolâa jelly dessert made from green bean starch, coconut milk, and palm sugar. The cool, jelly-like texture contrasts perfectly with the warm, soft bread, creating a harmonious balance of temperatures and flavors.
This pairing is especially popular during Indonesia's hot, humid months.
Herbal Tea Complements
Pandan leaf tea is the most authentic pairing for anda bread, as its floral, slightly citrusy notes mirror the bread's pandan extract. Steep fresh pandan leaves in hot water for 5-7 minutes to create a fragrant infusion. The tea's aroma enhances the bread's natural coconut and vanilla flavors, making each bite more vibrant. đż
For a caffeine-free option, jasmine tea with a touch of honey adds a delicate floral note that complements the bread's subtle sweetness. The tea's light, floral profile allows the bread's coconut and pandan flavors to shine without overpowering them. I often serve this pairing during afternoon tea gatherings.
Alcoholic Pairings
While traditional pairings are non-alcoholic, a light Indonesian gin (like Arak) can add an interesting twist for adult gatherings. The anise notes in Arak complement the pandan's floral aroma, creating a sophisticated flavor profile.
Serve it chilled and sip slowly to appreciate the interplay between the gin's herbal notes and the bread's sweet coconut undertones.
For a dessert wine pairing, Moscatelâa sweet, aromatic white wine from Spainâmirrors the bread's natural sweetness while adding a citrusy brightness. The wine's floral and honeyed notes enhance the anda bread's coconut and vanilla flavors, making it an unexpected but delightful match.
This pairing works especially well when the bread is served warm.
Nutrition facts
Frequently asked questions
Can I make Anda bread without banana leaves?
Banana leaves add authenticity but aren't essential. Use parchment paper or aluminum foil insteadâjust lightly oil them to prevent sticking. The texture will be slightly different (less aromatic), but still delicious. For best results, create sealed packets to mimic the steaming effect.
Why did my Anda bread turn out dense instead of tender?
Dense texture usually means overmixing the batter or insufficient resting time. The dough needs at least 30 minutes to hydrate properlyâskip this step and you'll get a compact result. Also ensure your rice flour is glutinous type (not regular rice flour), as this creates the signature lightness.
How do I store leftover Anda bread?
Keep it fresh by wrapping tightly in plastic and storing at room temperature for 2 days. For longer storage, freeze the whole cakes (unwrapped) for up to 3 months. To restore texture, wrap in a damp towel and steam for 2-3 minutes before serving. The texture will be slightly firmer but still delicious!
Can I bake Anda bread instead of steaming?
Yes, but expect different results. Preheat oven to 350°F and bake for 20-25 minutes in a greased pan. The exterior will be more golden, while the interior remains moist. For best texture, bake in a water bath (place pan in larger pan with 1 inch of boiling water) to mimic steaming.
What's the secret to that perfect custard-like texture?
The magic happens with proper steaming time and ingredient ratios. Use full-fat coconut milk (none of that light version!) and don't oversteamâ20-25 minutes at medium heat is ideal. The butter adds richness, while the baking powder creates gentle lift. Let it rest 10 minutes after steaming for even moisture distribution.