These are super-rich, moist cakes flavoured Malaysian-style, with coconut and palm sugar. Now, these two are common enough in chendol (green vermicelli in a cold soup of coconut milk), sago gula melaka, and bubur chacha.
I decided to put them to work in a cupcake, just for fun.
These turned out dense, super moist and with a gorgeous flavour. I used coconut cream (really thick and rich, with an almost sludgy texture) as the liquid instead of coconut milk, which would probably result in a lighter texture. But after the 3rd day of eating and still no sign of abating, I'd recommend using the cream.
I decided to put them to work in a cupcake, just for fun.
These turned out dense, super moist and with a gorgeous flavour. I used coconut cream (really thick and rich, with an almost sludgy texture) as the liquid instead of coconut milk, which would probably result in a lighter texture. But after the 3rd day of eating and still no sign of abating, I'd recommend using the cream.
After they're baked, these babies with are brushed with a palm sugar syrup, which is just palm sugar (gula melaka) melted with a little water until a sticky sugar syrup is obtained.
Coconut (oil, milk) has gotten a really bad rap in the 20th century. These days, people are extolling about the miracle effects of Virgin Coconut Oil, and milk as well. So these probably won't make you fat *grin*. And they do have such a sweet, nutty coconut scent that's almost delicate.
Coconut Cupcakes with Palm Sugar Syrup
1/2 cup unsalted butter
1 cup minus 2 tablespoons castor sugar
1 cup cake flour
2 eggs
1/4 tsp salt
1 tsp baking powder
1/2 cup coconut cream
2 walnut (unshelled)-sized knobs of palm sugar
4 tbps water
Preheat oven to 180 degC. Grease your cupcake tin (or use a silicone one).
Cream the butter and sugar till light and creamy.
Add the eggs and stir to combine.
Fold in the flour and coconut cream, alternately.
Fill with batter till 3/4 full.
Bake for 20-25 minutes or until a tester inserted into your middle cupcake turns out clean.
Meanwhile, if your palm sugar comes in big blocks like mine does, chop/pound these into smaller pieces as they will melt quicker.
Put the palm sugar and water in a saucepan.
Bring to boil over medium heat and stir till all the sugar is dissolved.
Continue simmering until you get a nice sticky syrup and no solid traces of palm sugar are left.
While the cupcakes are still warm, brush them with the syrup
Serve cold. I found that after 2 days of sitting in the fridge, the cake became all smooth and rich, and made for one hefty (but thoroughly enjoyable) breakfast.
Coconut (oil, milk) has gotten a really bad rap in the 20th century. These days, people are extolling about the miracle effects of Virgin Coconut Oil, and milk as well. So these probably won't make you fat *grin*. And they do have such a sweet, nutty coconut scent that's almost delicate.
Coconut Cupcakes with Palm Sugar Syrup
1/2 cup unsalted butter
1 cup minus 2 tablespoons castor sugar
1 cup cake flour
2 eggs
1/4 tsp salt
1 tsp baking powder
1/2 cup coconut cream
2 walnut (unshelled)-sized knobs of palm sugar
4 tbps water
Preheat oven to 180 degC. Grease your cupcake tin (or use a silicone one).
Cream the butter and sugar till light and creamy.
Add the eggs and stir to combine.
Fold in the flour and coconut cream, alternately.
Fill with batter till 3/4 full.
Bake for 20-25 minutes or until a tester inserted into your middle cupcake turns out clean.
Meanwhile, if your palm sugar comes in big blocks like mine does, chop/pound these into smaller pieces as they will melt quicker.
Put the palm sugar and water in a saucepan.
Bring to boil over medium heat and stir till all the sugar is dissolved.
Continue simmering until you get a nice sticky syrup and no solid traces of palm sugar are left.
While the cupcakes are still warm, brush them with the syrup
Serve cold. I found that after 2 days of sitting in the fridge, the cake became all smooth and rich, and made for one hefty (but thoroughly enjoyable) breakfast.
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