Recipe by Dapur Rasamasa
Serve: 5 Person
Wangi khas bawang putih dengan tomat serta kekian udang…
- Easy
- Inexpensive
- Quick
Ingredients
Cupcake Mould
- 16 cupcake moulds
- 16 cupcake papers
Coconut Sugar Syrup
- 2¼ glasses water
- 225 gr palm sugar, sliced
- 50 gram sugar
- 2 pandan leaves
- 5 kaffir lime leaves
Batter
- 250 gram rice flour
- 2 tablespoon tapioca flour
- ¼ teaspoon vanilla essence
- Salt
- 2½ glasses of coconut milk made from ½ of coconut
- 1 teaspoon of yeast
Coconut Topping
- 100 gram coconut, roughly grated
- Salt
- 1 pandan leaf
This classic Indonesian cupcake use coconut sugar, and is steamed and sprinkled with steamed grated coconut. Its savoury sweet taste comes from the all-coconut ingredients that make this cupcake special.
Steps
- Boil coconut sugar, sugar, pandan and kaffir lime leaves. Stir occasionally until they become a syrup. Remove syrup from heat. Set aside to cool.
- Mix well rice flour, tapioca flour, and yeast. Slowly pour syrup into flour mixture while folding it to form a batter (20 mins). Let it rest for 3 hours.
- Line steamer with an aluminium foil, place grated coconut, and steam until fragrant. Remove from heat. Cool.
- Add water to the bottom of the steamer, place cupcake moulds, close lid and heat for about 10 minutes.
- Open the steamer, and line each cupcake mould with cupcake paper, and pour batter about ¾ through. Steam for 20 mins on high heat until cake springs out. Remove from heat. Let them rest to cool.
- Sprinkle cupcakes with the steamed coconut topping, and serve.
Hints
- When steaming, don’t forget to cover the lid with a clean cloth to prevent vaporized water from dripping onto the batter. This also helps the batter to rise evenly and steamed thoroughly.
- Use vanilla stick to get natural vanilla aroma, if you have that readily available
- It shouldn’t be a problem if you replace the coconut sugar with palm sugar
- You can also replace freshly grated coconut with dessicated coconut as topping, but still steam it to get a soft texture
