Ingredients
A):
Egg Yolk 3pcs
Cornoil/ Coconut oil 40ml
Milk 20ml
Pandan Juice 30ml
Cake Flour 60g
(B):
Egg Whites 3pcs
Caster Sugar 50g
Cornflour 15g
Method
1. Mix (A) beginning with egg yolk using a hand whisk, add in oil n mix, milk n pandan juice then sift in flour n combine well, set aside.
2. Beat egg white till foamy, gradually add in sugar in 2 batches, the 2nd half add in sugar n cornflour n beat till firm peak.
3. Add into egg yolk batter in batches n fold in lightly till well combine.
4. Fill cupcakes liners till 80%, n knock out air bubbles before sending into the preheated oven @150deg for 20 to 25mins (depend on ur oven n adjust the temp)
Coconut Gula Melaka filling
200g gula melaka, cut into smaller pieces
150ml water
1/2 cup freshly grated coconut
A bunch of pandan leaf, knotted
In a heavy bottom saucepan, add gula melaka, pandan leaves and water.Simmer this till gula melaka melted, then allow it to cool completely before adding it to the grated coconut.Mix well, and set aside.
For the Coconut Whipped Cream
150ml whipping cream/heavy whipping cream
Adjust caster sugar ( if using heavy cream)
Half tsp coconut oil
1 tsp coconut powder
Whip the cream and coconut oil and coconut powder until stiff peaks form.
To assemble
Use a small knife to remove some of the cake to make a hole.Fill the holes with the coconut gula melaka.Pipe the cream on the cupcakes. Top with a sprinkle of grated coconut. Drizzle with gula melaka and serve.
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