By Margarita Lee
Ingredients A :
100g shredded coconut
1 tsp salt
1 tbsp corn flour
Ingredients B:
1 large egg ( room temperature )
50g caster sugar
1/2 tsp salt
70ml coconut milk
50 ml pandan water (8-10 pieces of Pandan leaves and 55ml water to blend together )
Ingredients C:
75g cake flour
10g corn flour
1/4 tsp sodium bicarb
1/4 tsp baking powder
1/4 tsp cream of tartar
Method:
- Add salt and corn flour to the shredded coconut and steam for 10 minutes. Set aside.
- Blend the pandan leaves with water to create pandan water.
- Sift all the ingredients from set C into a bowl. Set aside.
- Spread a thin layer of steamed shredded coconut over well-oiled moulds and gently press.
- In a large bowl, beat the egg, caster sugar, and salt until well blended. Add coconut milk and pandan water; mix well.
- Fold the sifted dry ingredients gently until they are well combined. Add to batter.
- Fill each cake mould with batter using an ice cream scoop or spoon.
- Steam the cakes for 10 to 15 minutes.
- Allow the Pandan Puteri Ayu to cool before removing them from the moulds.
- Enjoy your delicious Pandan Puteri Ayu!
