Based on some pointers from her and some research, I tried to replicate hers but still not quite there.
Pleasantly we did enjoy this version.
I am happy with the green hue that my homemade pandan extract gives. 100% natural.
Learning experience:
It is easy to put together, but I do not know why the shrinkage is so much though. Perhaps next time I will fill it up to 90%.
We enjoyed the cake texture alot and hubby commented the nice fragrance while baking.
My friend L also gave a thumbs up for this.
Anyway, I will try another recipe since I have balance pandan extract.
Be generous with the gula syrup as the cake itself is not sweet.
I got 14 cupcakes from this recipe but I think 13 will be better.
What you need:
40g canola oil20g coconut milk35g pandan juice70g top flour or cake flour3 egg yolks (65g)
3 egg whites50g sugar
Coconut cream
50g coconut cream150g whipping cream
Gula Melaka syrup
80g cube gula Melaka15g pandan water
Method:
Cupcake
Warm canola oil with coconut milk not more than 40°C.
Sift in the top flour and mix until smooth.
Whisk in the egg yolks until smooth.
In a clean bowl, whisk egg white until foamy.
Slowly drizzle in the sugar and beat until stiff peak.
Fold 1/3 of the meringue into the yolk batter and mix well.
Pour into the remaining meringue and fold until fully combined.
Pour into 12 cupcake liner.
Bake at 150°C for 13 mins or until cooked.
Set aside to cool completely before frosting.
Coconut Cream
Whisk whipping cream until stiff peak.
Gently fold in the coconut cream.
Transfer to a piping bag. Chill until use.
Gula Melaka Syrup
Chop up gula Melaka.
Add in pandan water and heat until the gula dissolved completely. Cool.
Transfer to a piping bag. Set aside.
Assembly
Make a cross on the cupcake.
Pipe into the middle section of the cross with coconut cream. Create a dollop at the end.
Pipe the gula Melaka into the dollop of cream and sprinkle toasted desiccated coconut.
Drizzle gula Melaka on it.
Serve immediately or chill before serving.
Enjoy!
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