Puteri Ayu

Recipe: Puteri Ayu香兰公主小蛋糕

Makes: 25

Ingredients

Cake Batter 2 large eggs 150g castor sugar ¼ tsp baking soda 1 tsp baking powder 200g all purpose flour (sifted)

Pandan Coconut Milk 100ml thick coconut milk 60ml water 10+ pieces pandan leaves 2 - 3 drops green coloring (optional) Coconut Topping 200g fresh grated coconut ¼ tsp salt 2 tsp corn starch / tapioca starch

Preparation
Pandan Coconut Milk
1. Wash and drain pandan leaves. Blend together pandan leaves, coconut milk and water.	2. Strain the pandan coconut milk. Discard residue.	3. Stir in 2 drops of green coloring and set aside the mixture.
Coconut Topping
Combine grated coconut, ¼ salt and corn starch in a mixing bowl. Mix them evenly. Set aside.
Puteri Ayu
1. Heat up steamer. Put eggs, castor sugar and baking soda in a mixing bowl. Whisk until the mixture turns pale.	2. Stir in pandan coconut milk and baking powder.	3. Fold in sifted flour gradually and mix until incorporate.
4. Lightly grease the inside of each cake mold with vegetable oil.	5. Press 2 tsp of coconut topping mixture into each mold.	6. Fill every mold with batter, about 80% full. Stir the batter evenly everytime before you use.
7. When steamer is hot enough, steam the cake over high heat for 10 - 15 minutes until done.	8. Remove cakes from molds and put them on a serving platter. Let the cakes cool completely before serving. Repeat step 5 to step 7 for the remaining batter.

Notes

When cake is done, the sides shrink slightly away from the mold. Puteri Ayu tastes even better after refrigeration. Store leftover cakes in refrigerator. Do not freeze them.