Coconut Upside Down (Mini Sponge) Cake

Introduce

Chef :

Pinkblanket's Kitchen

Coconut Upside Down (Mini Sponge) Cake

Back at home, this #minicake is known as Puteri Ayu, #SriAyu and many other names. It really is a #Coconut upside down mini #spongecake that is steamed and topped with lightly salted grated/shredded coconut. These days, this recipe comes with many colours and flavours. Traditional recipe uses #Pandan leaves (Screw-pine leaves) for the colour. This mini #sponge #cake batter is then #steamed in its signature shape plastic moulds but if you do not have them, use any mini cake moulds or muffin silicon moulds.

Ingredient

eggs

1 C

fine/castor sugar

1 tbsp

ovalette or any cake emulsifier

2 tsp

pandan paste (optional)

1 C

coconut milk

Pinch

salt

1 1/2 C

self raising flour

1/2 C

corn flour

2 C

grated coconut

2 tbsp

tapioca flour/corn flour

1/2 tsp

salt (or to taste)

Cooking instructions

* Step 1

Preparation : Prepare steamer. Grease moulds generously with cooking oil. Sift flour. Next, prepare the topping by mixing D. Steam D for 5 minutes. Skip steaming if using freshly grated coconut. Scoop a tsp or a tbsp of this grated coconut into the moulds (just enough to cover the bottom of the moulds) and press it down firmly with your thumb or finger. Set all these aside. Next, prepare the batter.

* Step 2

Using a mixer, cream A until it is light and fluffy. Add in B and mix on low speed for a minute or two or until batter is well-mixed. Stop the mixer.

* Step 3

Fold in C in batches and mix until well combined.

* Step 4

Grease the moulds with some oil or butter. Next, fill all the mould with enough batter and steam on high for 10-12 minutes. Note: water in the steamer should be boiling when steaming and steamer lid is wrapped in tea towel.