Wednesday, December 23, 2015

PANDAN COCONUT CAKE [PUTERI AYU] “香兰”椰丝糕

Recently made these kuihs because my MIL gave me some of the Puteri Ayu molds and my neighbor gave lots of pandan leaves she cut from her garden.
Frankly speaking, I have not really tasted this kuih, so I didn't know exactly how to describe whether these that I made is good.  But I believe this is an easy and good recipe to follow.  Probably, with practice I may get better looking kuihs and more skillful in removing the kuihs from the molds. [Updates-Please read Amelia's comment on this.  She has answered my doubts.  I will make another batch with this step].
These kuihs are very aromatic and the natural colour is from the pandan leaves.
Recipe adapted from Joceline lyn
Ingredients
[makes 16 pieces]
50 ml coconut milk [椰奶]
50 ml pandan juice [香兰汁]
2 eggs [蛋]
100 gm sugar [糖]
125 gm superfine flour [低粉]
120 gm fresh shredded coconut [嫩椰丝]
  1. Mix well coconut milk with pandan juice, set aside.
  2. Whisk eggs and sugar until thick, then sift in half the flour and gently mix well.   Repeat with the remaining flour.
  3. Gradually drizzle in the coconut/pandan mixture and mix well.
  4. Press shredded coconut into the greased molds. Then pour the batter into it.
  5. Put into the steamer and steam for 15 minutes over high heat.
  6. Remove and cool before unmolding kuih.
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13 comments:

  1. AmeliaDecember 23, 2015 at 2:33 PM

    Hi Kimmy, this is one of my favorite kuih. The texture of this kuih is light and fluffy. But yours look good and nice colour.

    Just to share with you, add 1 tsp of tapioca flour, pinch of salt to the grated coconut, mix well. Grease the mold, after put the grated coconut inside the mold, stack two molds together to press hard then pour the kuih batter. Using this method when remove the kuih, the coconut will not fall apart.

    Merry Christmas & Happy New Year to you.
    Regards,
    Amelia

    ReplyDelete
  2. KimmyDecember 23, 2015 at 3:27 PM

    Hi Amelia, thanks for your advice. This is the most generous tip for the New Year. I like this kuih very much and haven't come across a recipe that shares this step. I was wondering why it doesn't look good. Now I have the confidence to make another batch. The nice colour comes from the pandan leaves, they are so aromatic. Happy A Good New Year 2016.

    ReplyDelete
  3. PHDecember 23, 2015 at 3:29 PM

    Kimmy, I have eaten this kueh before and I love it. I actually bought the mold, but so far no action taken yet hah..hah...

    ReplyDelete
  4. KimmyDecember 23, 2015 at 4:08 PM

    Hi Phong Hong, if you are making these, do take note of Amelia's tip and your kuih will turn out better than mine.

    ReplyDelete
  5. AmeliaDecember 23, 2015 at 4:53 PM

    Hi Kimmy, if you like can try my recipe to compare the different.

    4 eggs
    200gm caster sugar
    300 gm plain flour
    1 tsp baking powder
    2 tsp ovalette
    8 oz thick coconut milk
    1 tsp salt
    1 tsp pandan paste
    Note: If use pandan juice then add to the coconut milk, mix well. Total liquid 8oz


    Topping
    1/2 shredded fresh coconut
    1/2 tsp salt
    1 tsp corn/tapioca flour

    1/ Mix the topping ingredients together and keep aside.
    1. Sift flour and baking powder.
    2. Beat sugar, eggs and ovalett until fluffy.
    3. Add coconut milk, pandan paste and mix well.
    4. Add flour and mix till well blended.
    5. Brush the mold with enough cooking oil, fill 1/4 of the mold with shredded coconut.
    6. Stack 2 mold together and press till shredded coconut is firm.
    7. Fill the sponge cake mold with batter till full.
    8. Prepare steamer, when water boil put in the mini sponge cake, steam for 10 mins.
    9. Cool a little, remove the cake from the mold.

    Note: Fill the batter to full so that you will get a nice rounded top.

    Happy cooking.
    Amelia

    ReplyDelete
  6. KimmyDecember 24, 2015 at 12:32 PM

    Hi Amelia, thank you so much for the recipe. I will definitely use it when I want to make another batch. Yesterday, I dropped by your blog for the recipe but didn't manage to find it. You are very thoughtful. Appreciated.

    ReplyDelete
  7. KimmyDecember 24, 2015 at 12:33 PM

    Hi Amelia, BTW, can I omit the ovalette or substitute with some other ingredient?

    ReplyDelete
  8. Holy_FoodDecember 25, 2015 at 12:59 AM

    Thanks for sharing such awesome recipe.
    Merry Christmas.!!

    ReplyDelete
  9. KimmyDecember 25, 2015 at 8:16 PM

    Hi Holy Food, Christmas is no longer joyous to our family ever since we lost a loved one [my youngest brother] suddenly on this day 2 years ago. We missed him so much. Happy New Year to you.

    ReplyDelete
  10. AmeliaDecember 28, 2015 at 2:26 PM

    Hi Kimmy, you can omit the ovalett but the kuih will be less spongy.
    This kuih recipe not posted in my blog, maybe next time.

    Best regards,
    Amelia






    ReplyDelete
  11. KimmyDecember 28, 2015 at 2:40 PM

    Thanks Amelia, I'll give this a try with and without the ovalette. I have not use it before.

    ReplyDelete
  12. UnknownMarch 24, 2016 at 5:24 PM

    Hi Kimmy

    Must we use this particular type of mould? is it ok to use a normal silicon cupcake mould?

    Rgds
    Christi

    ReplyDelete
  13. KimmyMarch 24, 2016 at 8:52 PM

    Hi Christi, you may give it a try so long as the silicon moulds can be used for steaming. Do take note of Step 6 of Amelia's recipe while you fill up the coconut and batter. Happy trying.

    ReplyDelete