Gula Melaka (Palm Sugar) Cupcake

Recipe adapted from nyonyapendekmelaka.blogspot.co.nz 

Ingredients:
Mixture A
200g Gula Melaka (or brown sugar as substitute)
120g Water

Mixture B
4 Eggs
100g White Granulated Sugar
1/2 Teapsoon Salt

Mixture C
150g Corn Oil
150g Coconut Milk

Mixture D

400g Flour

1 Teaspoon Baking Soda 
4 Teaspoons Double Action Baking Powder
(You can substiute- for 4 Teaspoons of Double Action Baking Powder = 1 Teaspoon Baking Soda,  2Teaspoons of Cream of Tartar and 1 Teaspoon Corn Flour/Starch)

Optional: Dessicated Coconut

1. Cook mixture A until sugar is dissolved, set aside to cool.2. Whip mixture B until sugar dissolves and mixture slightly thickens. Add in mixture A and mixture C, mix until well-blended.

3. Fold in sieved mixture D, mix until well combined.

4. Fill cupcake liners placed in muffin pan till about 3/4 full.

5. Steam for 30 minutes or until cake is done. OR my steamer is not big enough to steam all the cupcakes and I was too lazy to do it in 2 batches, I decided to bake them in the oven using a waterbath. Bake the cupcake in a water bath to keep the oven moisture high and the heat gentle. A water bath is using a larger pan containing HOT water in which to place the smaller muffin tray containing the cupcake.

7. *If using waterbath method-Pre-heat oven to 180C, put muffin pan on another bigger tray containing HOT water. Bake in the oven for 30-40mins or until a skewer inserted into the centre came cout clean. This method will give you a crispy top and moist cake underneath.

6.Serve it with dessicated coconut(optional) as they pair well together.