Malaysian Puteri Ayu - Steamed Pandan Sponge Cake
Malysian steamed sponge cakes
Servings: 13 cakes
Calories: 106kcal
Ingredients
- 2 eggs
- 1/2 cup sugar + 1 teaspoon
- 1/2 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1 1/4 cups all purpose flour
- 1/4 teaspoon salt
- 1/2 cup coconut milk + 2 tablespoons
- 3 pandan leaves
- 1/2 teaspoon pandan paste or green food coloring
- 3 tablespoons frozen grated coconut defrosted
- 1 teaspoon cornstarch
- 1 teaspoon dessicated coconut
Instructions
- Combine pandan leaves the coconut milk in a blender or food processor. Blend for a few minutes. Strain with a fine mesh strainer and reserve the coconut milk.
- In a small bowl, combine coconut, 1 teaspoon sugar and cornstarch.
- Brush the molds with oil. Sprinkle a little of the coconut mixture into each mold. Sprinkle the dessicated coconut.
- Press one mold into each other so that the coconut really sticks to the bottoms.
- In a large bowl, whisk the eggs and 1/2 cup sugar until light and fluffy.
- Add baking powder, cream of tartar, flour, salt and pandan coconut milk. Whisk until thoroughly combined. Add additional coconut milk and whisk until smooth.
- Fill each mold with some of the batter.
- Cook in a bamboo steamer for 10 minutes.
Notes
- My coconut layer got a little brown because I had used non stick spray. If you just brush with oil, this should not happen.
- Use rice flour instead of all purpose flour to make it gluten free.
Nutrition
Calories: 106kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 56mg | Potassium: 99mg | Fiber: 1g | Sugar: 8g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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