Sunday, August 1, 2010

Javanese Indonesian Cuisine: Coconut Blossom (Malay Dessert)

Posted by The 4 Chiquez at 10:09 AM





Ingredients:


3 nos. cold eggs
250 gm. sugar
10 ozs. (about 280 to 300 gm.) Softasilk flour or any superfine flour (Hong Kong flour)
2 1/2 tsp. baking powder
1 Tbsp. ovalette
130 gm. (5 ozs.) coconut cream (can buy the box coconut milk e.g. Kara)
30 gm. pandan juice (blend about 6 pandan leaves)
1 tsp. pandan paste


Method:


(1) Beat all the ingredients together until thick and fluffy.
(2) Scoop 1 Tbsp. of batter into madeleine mould (lined with paper cup), top up with 1 tbsp. of coconut filling and then another 1 Tbsp. of batter.
(3) Steam over high heat for 15 mins.


Coconut fillings:


250 gm. grated coconut
30 gm. castor sugar
100 gm. gula melaka
60 gm. water
1 tsp. cornflour
2 pcs. pandan leaves - cut into small pieces


Method:


(1) Cook sugar, gula melaka and water in a wok till sugar melts.
(2) Add in grated coconut and pandan leaves and fry till dry.
(3) Sprinkle cornflour on top and stir till well mixed.
(4) Cool before using.


 

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