PUTU AYU (INDONESIAN STEAMED COCONUT CUPCAKES)
This recipe is taken from a food magazine in Indonesia. Very easy yet tasty.. I used to make these cakes at home, and now, every time I make it, they remind me of my home. :)
Provided by j.sugiarto
Categories Dessert
Time 50m
Yield 15 cupcakes
Number Of Ingredients 8
Steps:
- Grease 15 cupcake moulds.
- Using an electric mixer, beat sugar and eggs on high speed until pale and creamy.
- Fold in quarter of the coconut milk, quarter of the flour, then stir gently to combine. Repeat this step until all milk and flour are folded inches.
- Fold in the food coloring and stir to combine.
- Put 2-3 tbs of dessicated coconut into each mould, press firmly into base.
- Fill the moulds with batter until full.
- Place in a saucepan half-filled with hot water, cover and bring to the boil. Reduce heat to a gentle simmer, then steam for 35-50 minutes until a skewer inserted into the centre comes out clean.
- When the cakes are cooked, leave to stand for 5 minutes. Run a knife around the edge of each mould, then ease the pudding out onto a serving plate.
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Rubi Lyn
[email protected]I can't wait to try this recipe!
Magar Dk
[email protected]I'm going to save this recipe for a special occasion.
Kasi Khan
[email protected]I'm not sure if I'll make these cupcakes again. They were good, but not amazing.
josiah animates
[email protected]I'm going to try making these cupcakes again, but I'm going to make a few changes to the recipe.
Miles Thomas
[email protected]I think I overmixed the batter, because my cupcakes were a bit dense.
Linda Dey
[email protected]I followed the recipe exactly, but my cupcakes were too sweet for my taste.
Misha
[email protected]I'm not sure what went wrong, but my cupcakes didn't turn out as fluffy as I expected.
DeeDoo
[email protected]These cupcakes are a bit expensive to make, but they're worth it for a special occasion.
Peace Bamidele
[email protected]I used a different type of coconut milk than the recipe called for and the cupcakes still turned out great.
Isabella Akins
[email protected]These cupcakes are a great make-ahead dessert. I made them a day ahead of time and they were still fresh and delicious.
Amir Don
[email protected]I'm not a big fan of coconut, but I really enjoyed these cupcakes. The coconut flavor is very subtle.
Romie Bridgelal
[email protected]These cupcakes are a bit time-consuming to make, but they're worth the effort. They're so delicious and special.
Semira Abdulahi
[email protected]I love the unique flavor of these cupcakes. They're a nice change from the usual chocolate or vanilla cupcakes.
Risenga Cosnat
[email protected]These cupcakes are so cute and festive! I made them for a party and they were a big hit.
Cecilia Udu
[email protected]I've made these cupcakes several times now and they always turn out great. They're a favorite with my family and friends.
Sabita Kathet
[email protected]These cupcakes are a great way to use up leftover coconut milk. I always have a can or two in my pantry, so it's nice to have a recipe that uses it up.
Mokgosi Solutions
[email protected]I wasn't sure what to expect from these cupcakes, but I was pleasantly surprised. They're not too sweet and the coconut flavor is just right.
Suresh Budhathoki
[email protected]These cupcakes are so delicious! The coconut flavor is subtle but present, and the texture is light and fluffy.
Sandile Dlamini
[email protected]I love how easy these cupcakes are to make. I don't have a lot of experience baking, but these turned out perfectly.
SHARMIN SHATHI
[email protected]Wow, these steamed coconut cupcakes were a hit at our party! The fluffy texture and sweet coconut flavor were a perfect combination.