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| http://www.tastebook.com/recipes/3336221-Steam-Mini-Pandan-Sponge-Cake |
Reading this recipe, it seems easy to make but I felt that the preparation takes quite some time, to oil the molds (as I did not have a brush) and filling the coconut at the bottom of mold (pressing and having to make it neat). The batter can actually made 40pcs instead of 15pcs as mentioned in the recipe which I adapted from Nasi Lemak Lover. Notice steaming is also important, I steamed for less than 10mins and it was perfectly done than those that I steamed longer (wet & heavy). I did not add the green food colouring to yield a darker green colour as I have ran out of it but I will add it the next time. Overall, the cake looked pretty and taste nice!
Ingredients
- 2 eggs
- 100g caster sugar
- 150g plain flour
- 1/2 tsp baking powder
- 1 tsp ovalette/cake emulsier
- 120ml coconut milk (add 2 tsp Pandan paste)
- 1/2 tsp salt
- A drop of green food colouring, optional
- 60g fresh shredded coconut
- 1/4 tsp salt
- 1 tsp corn flour
Directions
1. Mix the topping ingredients together and keep aside.
2. Brush the molds with some cooking oil, fill bottom of the mold with shredded coconut. Stack 2 molds together and press till shredded coconut is firm.
3. Sift flour and baking powder. Add salt.
4. Beat sugar, eggs and ovalette until fluffy.
5. Add coconut milk and mix well.
6. Slowly add in flour and mix till well combined, add in colouring.
7. Fill the sponge cake molds with batter till full.
8. Prepare steamer, when water boil put in the mini sponge cake, steam for 10 mins.
9. When cake turned slightly cool, remove the cake from the mold. Serve with coffee or tea.
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