I made steamed coconut blossoms last Saturday. Incidentally, the last time I made them was also in Ramadan, two years ago. This time, most of the blossoms opened up quite beautifully.
The important factor in producing such beauties is to steam them on high fire. The size of the steamer matters too, the bigger the better. Or, if you are using a small steamer, steam a few pieces at a time.This time, I didn't use Softasilk or Hongkong flour since I didn't have either of them at home. Instead, I used cake flour & the texture of the blossoms is still very fluffy. Oh yes, I also added some durian to the filling since there's some left in the fridge. Yummy!!
This recipe makes 30 medium blossoms. If you are making the whole recipe but don't want to consume all of them right away, I suggest you freeze them. And when you feel like having them again, just reheat them in the steamer.
Durian Coconut Blossom
(makes 30 blossoms)
Ingredients:
3 eggs (cold)
250g sugar
280g Softasilk flour or any superfine flour like Hongkong flour - I used cake 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
Method:
250g sugar
280g Softasilk flour or any superfine flour like Hongkong flour - I used cake 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
Method:
- Prepare a steamer. Fill it with water & boil it.
- Combine all the ingredients in a mixing bowl & beat until thick and fluffy. (I beat for about 6 minutes using my Kenwood Major at speed 3.)
- Line the blossom mould with paper cup & fill 1/3 of mould with batter. Then put 1 tbsp of coconut filling on the batter & top it with more batter until mould is almost full.
- Steam over high heat for 10-15 mins.
Coconut filling:
30g castor sugar - I didn't use since I added durian.
100g gula melaka
60g water
30g castor sugar - I didn't use since I added durian.
100g gula melaka
60g water
100g durian flesh (mashed with folk)
250g grated fresh coconut
1 tsp. cornflour
2 pieces pandan leaves - cut into small pieces
Method:
I'm linking this entry to Aspiring Bakers #33 (July 2013) - Tropical Spiky Month hosted by Charmaine of MiMi Bakery House.
2 pieces pandan leaves - cut into small pieces
Method:
- Combine sugar, gula melaka and water in a saucepan & boil it. Strain & pour back into the saucepan.
- Add in the durian flesh. Mix well. Add water if it's too thick.
- Add in grated coconut and pandan leaves and cook until slightly dry.
- Sprinkle cornflour & stir until well mixed. Remove from fire & leave to cool before using.
I'm linking this entry to Aspiring Bakers #33 (July 2013) - Tropical Spiky Month hosted by Charmaine of MiMi Bakery House.
2 comments:
Assalam Faez, selamat berpuasa to you & family..cantiknya your coconut bloosom tu..tersenyum lebar..macam huat kueh..
kita normally kalau buat coconut blossom kalau ada kenduri kendara ajelah sebab muai dan dapat banyak..kalau nak makan sendiri malas nak buat sebab it yeilds quite alot..nak simpan pulak fridge tak ada tempat nak simpan!!..sebab banyak leftovers semuanya masuk freezer..heheh
Waa'laikumsalam Ayu, selamat berpuasa to u too. Tulah, menyesal jugak buat full resepi... da post kat rumah my mum separuh, yang tinggal di rumah ni, dah dua hari asek keluar masuk fridge aje. Akhirnya, campak ajelah dlm freezer... Kalau freezer tu boleh bercakap, mintak ampon dia... haha.
Post a Comment