This recipe was given to me about 30 years ago by my cousin who attended a class. The date written on the recipe is 19.4.81. I used to make these steamed cakes often. I remember making these for my cousins' weddings as part of the gifts between the groom & the bride (a.k.a. hantaran).
This is my second time making these during Ramadhan. The ones I made last week rose but did not open up. I think that's because I used Hong Kong flour (a superfined flour) instead of Softasilk flour as stated in the recipe. Softasilk flour is not as widely available as it used to be. I managed to get it from The Market Place at Paragon on Saturday. I think only Cold Storage imports the flour. Another advantage of using Softasilk flour is it produced a softer texture.
Today, my coconut blossoms opened up but not the way I like them. In fact, they opened up into some obscene shapes which I managed to hide in my pictures. Maybe the steamer I used was too small...that's the only reason I can think of. So the next time I make these, I'm going to use my big steamer. We'll see what happens.... Anyway, this recipe is worth trying, whatever shapes they turn out, because they are so delicious...my husband just can't stop eating them!
Steamed Coconut Blossom
3 eggs (cold)
250 gm. sugar
280g Softasilk flour
2 1/2 tsp. baking powder
1 Tbsp. ovalette
140g coconut cream
30g pandan juice (blend about 6 pandan leaves)
1 tsp green colouring (I used pandan paste)
- Beat all the ingredients together until thick and fluffy.
- Fill 1/3 of mould (lined with paper cup) with batter. Then fill it with 1 tbsp. of coconut filling & then top it with more batter until mould is almost full.
- Steam over high heat for 15 mins.
250g grated coconut
30g castor sugar
100g gula melaka
1 tsp. cornflour
2 pieces pandan leaves - cut into small pieces
- Combine sugar, gula melaka and water in a saucepan & boil it.
- Add in grated coconut and pandan leaves and cook untill slightly dry.
- Sprinkle cornflour on top and stir till well mixed.
- Cool before using.