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Thursday, 19 March 2015

Steamed Pandan Cupcake with Candied Coconut Filling

A soft pandan flavoured spongecake filled with palm sugar shredded coconut. A snack I always wanted to have more during my childhood :)

Yield: 9 cupcakes 

2 eggs, separated, room temperature
60g fine sugar

50g milk*, room temperature
2 pandan leaves, about 5g
15g condensed milk
10g vegetable oil

70g top flour
1/4 tsp baking powder (optional)

*can be replaced by 20g trim coconut milk and 35g milk

50g candied shredded coconut

2粒 蛋,蛋白蛋黄分开
60g 细糖
2 香兰叶
1/4小匙 泡打粉



1. Lightly coat the silicon moulds with cooking oil. Set aside.

2. Mix flour with baking powder using a hand whisk.

3. Blend milk with pandan leaves using a food processor or blender. Then add in condensed milk and oil. Set aside.

4. Beat egg whites in a clean and grease free mixing bowl at medium high speed using an electric mixer till frothy. This takes about 1 to 2 minutes.

5. Reduce the mixer speed to low and add in the sugar in three lots. When the sugar is well incorporated to the batter, adjust the mixer speed to medium high, and beat the meringue for about 1 to 2 minutes, or till firm peaks formed.

6. Add in egg yolks, one at a time, to the meringe batter and mix well.

7. Start to boil a small pot of water, to be ready for steaming the cake later. Place a steamer rack in the pot too.

8. Add in the flour mixture (2) and milk mixture (3) in alternative manner. Starting and ends with flour.
Start by adding one third of the flour, then follow by half of the milk mixture, to the batter using the whisks removed from the electric mixer. 
Stir the batter in clockwise and anti clockwise direction alternatively, to prevent build up of gluten which will result in a harder cake.
Stop mixing once no flour can be seen. 
Stirring clockwise顺时钟搅拌
Stirring anti clockwise逆时钟搅拌

9. Finally, use a spatula to scrap the side and bottom of the mixing bowl to ensure no unmixed milk and flour is settle below.

10. Pour the batter to about 2/3 height of the silicon moulds. Lightly tap the cupcake mould to even out the batter.

11. Scoop about 1/2 a teaspoon of gula melaka coconut into the silicon moulds. Then pour the remaining batter over the coconut filling. Tap to even out the batter.

12. When the water starts to boil, place the cupcake moulds into the pot and heat at medium high temperature for 8 minutes.
Lower the heat to medium low and continue to steam for another 2 minutes. 

13. Insert a thin stick into the centre to test whether the cake is thoroughly cooked.

14. Transfer the cake with the moulds to a wire rack to cool for 5 minutes. Gentle squeeze the silicon mould to dislodge the cupcakes from the mould. Invert the cupcakes to allow them to dry up their base.

A lighter colour pandan leaf will produce a lighter colour cake. I didn't add the baking powder for this lot, yet the cake was still soft and spongy :)

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