Grated coconut is pressed on the bottom of the mould before pouring the batter in. If you are after steamed cakes, this is the recipe for you.
By Jehanne Ali
Time for dessert! This steamed cuppies are called ‘Puteri Ayu’, usually prepared in cute little moulds but I made them slightly bigger. Grated coconut is pressed on the bottom of the mould before pouring the batter in. If you are after steamed cakes, this is the recipe for you.
- 150g plain flour
- 2 large eggs
- 200ml fat-free coconut oil
- 120g castor sugar
- 50g grated coconut, mixed with a pinch of salt
- 1 tsp baking powder
- 1 tsp pandan paste
- 1 tsp ovalette sponge gel (optional)
- A pinch of salt
- Using a stand mixer, beat the eggs with sugar and ovalette until pale and double in volume.
- Sift the flour together with baking powder and salt.
- Mix the coconut milk with pandan paste.
- Add in the flour alternating with coconut milk into the batter until well combined.
- Press some grated coconut into jelly mould and pour the batter until 3?4 full.
- Steam the cakes for 15 mins or until a skewer comes out clean from the cake.
- Let the cakes cool down slightly, pop out of the moulds and serve.
Jehanne is an enthusiastic baker, food blogger, mother and wife all in one. She swaps her scalpel from her day job as a doctor to kitchen utensils in the evening and creates magical treatment of healthy treats for her family, which she shares in her blog, The Cooking Doctor. She is a firm advocate of healthy eating and always believes that honest and healthy food will steer you clear from the doctors.