Recipe Index

Ingredients

• 2 cups freshly grated coconut
• 3/8 tsp salt, for the coconut
• 1 pandan leaf, knotted
• 2 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/2 tsp cake stabilizer (ovalette/emulsifier)
• 1 1/2 cups all-purpose flour
• 1/2 tsp salt, for the batter
• 2/3 cup coconut milk
• 1 tsp pandan paste
• Vegetable oil, for greasing the molds

Method

1. Toss the grated coconut with 3/8 teaspoon salt. Place it in a steamer basket with the knotted pandan leaf and steam for 10 minutes. Set aside to cool and discard the pandan leaf.
2. Lightly grease small putu ayu or mini Bundt molds with vegetable oil.
3. Press about 1 tablespoon of the steamed coconut firmly into the base of each mold.
4. Beat the eggs, sugar, vanilla, and cake stabilizer with an electric mixer on high speed for 5 to 7 minutes, until thick, pale, and ribbon-like.
5. Sift the flour and 1/2 teaspoon salt together. Add to the egg mixture in three additions, alternating with the coconut milk, folding gently after each addition.
6. Add the pandan paste and fold until the batter is evenly green with no streaks.
7. Spoon the batter over the coconut in the molds, filling each almost to the top, and tap the molds lightly to settle it.
8. Steam over medium heat for 12 to 15 minutes, until set and springy; do not lift the lid for the first 10 minutes.
9. Rest for 2 minutes, then unmold while warm so the coconut layer sits on top. Serve at room temperature.

Prep: 20 min · Cook: 25 min · Total: 45 min

Nutrition (per serving, where published)