Line 6″ bamboo steamer with parchment paper.

Heat 150 g sugar in a thick base cooking pot (to reduce the chance of burning) over medium-low heat until melting, add in 1 tbsp of hot water by the edge, continue cooking into golden colour caramel, do not over stir.

Off the heat, add in the remaining hot water gradually, then heat up again until caramel has melted. Set aside to cool (you may soak the pot in a large bowl of water to speed up the process).

Bring the water of steamer to the boil (make sure the amount of water is enough for 40 minutes of steaming).

Pour cooled caramel syrup into measuring cup, add in pandan juice (about 3 tbsps) until the total amount is 170 ml.

Combine caramel pandan syrup, evaporated milk, beaten egg, melted butter, salt and sugar in a mixing bowl, mix well.

Whisk together plain flour and baking soda, then sieve into caramel syrup mixture, mix until the batter is smooth.

Pour the batter into lined bamboo steamer, tap a few times on counter top to burst large bubbles.

Steam over high heat for 40 minutes (do not open the steamer before 30 minutes or the cake might collapse).

Put the steamed caramel cake on a wire rack to slightly cool down before unmoulding.

Steamed caramel cake is ready to be served!