"Going coconut again ?!" ... ha ha ! No complain cos my big kids love these unique Ondeh-Ondeh Cupcakes. While we are so used to eating Ondeh-Ondeh (usually bought from some food stalls selling Nyonya kuehs and occasionally I will make some, shared
here and
here ) but we have not tried them in cupcakes. I know baking or cooking with pandan leaves, gula melaka and coconut would be very fragrant and yummy ^-^!
Recipe source and adapted mostly from :
Sharmeee Ondeh-Ondeh Cupcakes
Below my modified version as I've adjusted the quantity of some ingredients.
Ondeh-Ondeh Cupcake
Makes 12 regular cupcakes
Ingredients for Pandan Cupcake
190g all-purpose plain flour
1 teaspoon baking powder
1/2 teaspoon salt
80g caster sugar
125g unsalted butter softened at room temperature
2 tablespoons concentrated pandan extract (refer
here for homemade concentrated pandan extract).
2 eggs (each 60g with shell)
120ml milk
Method :
1. Preheat oven to 180°C and line the muffin pan with cupcake liners. (
The temperature of the oven may vary, do adjust the temperature and timing to suit your oven).
Sift the flour and baking powder together into a large bowl and set aside.
2. In a clean mixing bowl, cream the butter and caster sugar till pale and creamy with electric mixer. Add one egg at a time and mix on medium speed.
3. Add the sifted flour, alternating with milk and the pandan extract. Scrape down the sides of the mixing bowl and beat for another 1 - 2 minutes or until the batter is well incorporated.
4. Use an ice cream scoop or 2 spoons to spoon the batter into the cupcake liners, filling each one only two-thirds full.
5. Bake in the oven for 15 to 17 minutes. Check for doneness with a toothpick inserted into the center of a cake if it comes out clean. Remove cupcakes from the pan and allow to cool completely on rack.
Note: I made an experiment for 3 cupcakes (with arrows) filled with the pandan gula melaka coconut filling and baked them together. Simply dropped a scoop of batter, fill in 1 teaspoon of filling and topped with 1 scoop of batter. They turned out great too without the creamy whipped cream.
To make the pandan gula melaka coconut filling:
1) Grated fresh coconut 150g
2) Wash clean 1 pandan leaf (screwpines) and tie a knot.
3) In a saucepan, pour about 150ml water, add 200g gula melaka/palm sugar (chopped smaller size) and bring to a boil till it melt. (do adjust the sweetness to your preference).
4) Add in the grated coconut and pandan leaf. Cook till the mixture fairly dry over medium-low heat.
Set aside to cool. (The filling can be prepared a day in advance and keep in fridge until use).
Note: I didn't use up all and freeze the balance.
Whipped Cream
240 ml whipping cream
2 tablespoons caster sugar
Garnish: about 6 - 7 tablespoons dessicated coconut (to sprinkle about 1/2 teaspoon lightly on frosting of each cupcake).
Note: This is the leftover whipped cream from recent
Coconut Cupcakes
To assemble, core the cupcakes, then fill in with 1 teaspoon pandan gula melaka coconut filling. Frost the cupcakes and sprinkle some dessicated coconut.
|
Enjoying these with or without whipped cream :) |
Yummy-licious! Love the fragrant pandan gula melaka coconut filling that complement the soft cupcake texture. My big kids gave thumbs up too ^-^!
Have a great week ahead !
This post is linked to the event Little Thumbs Up ~ October 2015