putu ayu - by Carole Lai

Ingredients:
4 eggs
230 gm sugar
Pandan juice 25 cc (add additional green colouring) or 1 tbsp of pandan paste
300 gm plain flour
1 tsp of baking powder
1/2 tsp salt
250 ml of thick coconut milk
2 tsp ovalette
Fresh shredded coconut 1 pkt(250g)
1/4 tsp salt
1 tsp tapioca/corn flour

Method:
Steam shredded coconut for about 5 to 8 mins.
After steaming, add in salt and tapioca/corn flour and mix well.
Place some steamed coconut into the base of a mould.
Use another mould to push the coconut into the mould and press hard on it.
Do the same for all the moulds.
Beat eggs with sugar and ovalette until white and fluffy.
Mix the coconut milk, pandan juice/paste and salt in a jug.
Mix the baking powder with the flour.
Add the coconut milk and flour alternatively into the egg mixture and mix well.
Spoon mixture into prepared mould and steam on high fire for 8-10 mins.
Loosen cake by squeezing the mould. The cake drops out quite easily.


 Is a sponge cake stabiliser but I usually use very little or not at all.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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