Yuenlging (rotating) Recipe

Dry mix

In a large bowl, whisk together the all-purpose flour, rice flour, granulated sugar, baking powder, and salt until uniformly combined.

Wet mix

In a separate bowl, beat the eggs lightly. Add the coconut milk, water, vegetable oil, and vanilla extract. Whisk until combined and slightly frothy.

Gradually pour the wet mixture into the dry ingredients, stirring continuously until you have a smooth, lump-free batter. The batter should be pourable but slightly thick (similar to pancake batter). If too thick, add up to 2 tbs additional water; if too thin, add 1–2 tbs flour.

Divide batter

Divide the prepared batter evenly into three bowls (about 1 1/4 cups each if total batter is ~3 3/4 cups).

Prepare pandan layer

To the first bowl, stir in the pandan juice until evenly colored and fragrant.

Prepare yellow layer

To the second bowl, whisk in the turmeric powder until the batter turns a mild yellow. Taste and adjust salt/sweetness if needed (a pinch more sugar or salt).

Prepare chocolate layer

To the third bowl, sift in the cocoa powder and whisk until fully incorporated. If the cocoa thickens the batter noticeably, loosen with 1–2 tsp water or coconut milk.

Preheat a 9–10 inch round nonstick skillet or crepe pan over medium-low heat. Brush the surface lightly with melted butter or neutral oil and wipe off excess with a paper towel. Keep heat low–medium; the goal is gentle cooking so layers set without burning.

This recipe uses a rotating-layer technique: you will pour small rounds of each colored batter in rotation so layers form concentric rings that slightly overlap and set into a multi-colored pancake or cake. Work steadily but calmly.

Start with the pandan batter: pour about 3 tablespoons into the center of the hot pan. Let it spread slightly and set for 20–30 seconds until the surface looks matte but still wet.

Quickly pour 3 tablespoons of the yellow batter in the center of the pandan round. It will push the pandan outward forming a ring. Allow 20–30 seconds for the yellow layer to set.

Pour 3 tablespoons of the chocolate batter into the center. Repeat the rotation sequence (pandan → yellow → chocolate) adding 3 tablespoons of each batter in turn to build 3–4 concentric rounds of each color. Adjust portion size so you get even, visible rings. If batter spreads too much, reduce each pour to 2 tablespoons.

Once you've layered to near the edge or finished batter, cover the pan with a lid for 1–2 minutes to help the layers cook through without flipping. Cook until the top is set and bubbles no longer appear wet (about 2–3 minutes more).

When the top is set, carefully slide a thin spatula under the layered cake and flip it. Cook the second side uncovered for 45–90 seconds to lightly brown and finish cooking. Repeat with any additional cakes if making multiple smaller pancakes.

Transfer the finished rotating-layer cake to a cooling rack or plate. Brush the top lightly with remaining melted butter or oil for shine.

Optionally sprinkle with toasted sesame seeds and a light dusting of powdered sugar. Slice into wedges to display the concentric colored layers.

Serve warm or at room temperature. Leftovers keep refrigerated up to 3 days; reheat gently in a low oven (300°F / 150°C) or in a skillet for best texture.