RED BEAN COCONUT MILK COTTONY CAKE [OGURA CAKE]

Still having 1/2 a  packet of dessicated coconut in my fridge and some coconut milk left from cooking the Egg Curry.  Instead for freezing the milk for later use, I used it to bake this cake and added red bean paste too.  See how the cake looks?

Of course, this cake tasted 'lemak' with the coconut milk.  Overall result - it is nice, soft, spongy flavourful cake.  I increased the salt to bring out the coconut flavour.

Ingredients for Egg Yolk Mixture

[use  9" square tin]
75 gm superfine flour - sifted

1/2 tsp salt

5 egg yolks

1 whole egg

45 ml corn oil

80 ml coconut milk
2 tbsp red bean paste [optional]
2 tbsp dessicated coconut [have some extra to sprinkle on top of cake]

1. Whisk eggs in a mixing bowl until creamy.  Drizzle in corn oil followed by coconut milk.  Mix in the red bean paste if using.  Continue beating until well combined.  Add in the flour, salt and dessicated coconut.  Using a paddle hook, fold until batter is smooth.   Set aside. 
2. Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and  preheat oven at 160 degrees C for 10 minutes.

Ingredients for Egg White Mixture
5 egg whites
1/4 tsp cream of tartar
70-80 gm castor sugar  [reduced by 1 tbsp if using sweet red bean paste]

1. Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until  slightly foamy.  Add in sugar in 3 batches.  Whisk until soft to stiff peaks formed.
2. Using a spatula, fold in 1/2 of the meringue into egg yolk mixture.  Lift and fold until well combined, then add to rest of meringue.  Fold again until well mix.
3. Pour batter into a 9" square tin [line base with baking paper at the bottom only]. 
4. Shake the pan lightly and the batter will spread out evenly.  
5. Steam bake on the lower rack in oven at 160 degrees C for 10 minutes, then lower heat to 150 degrees C and bake for a further 55-60 minutes.  [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking.  This way the cake base will not be soggy after baking].
6. Invert the cake after baking on a wire rack and let it cool slightly [about 5 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
7. Cool cake completely before slicing to serve or chill in the refrigerator before slicing to be serves later.
   
   
   
   
   

I'm linking this post to 

Little Thumbs Up August Theme - Eggs organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Baby Sumo of Eat Your Heart Out