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.
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