Wednesday, February 09, 2011

Steamed Coconut Blossom

A while back, I came across this Steamed Coconut Blossoms from Bisous À Toi and even asked my cousin to send me a tub of ovalette from Singapore (which its very hard to get in US). I did made my first steamed coconut blossoms at my friend's place while visiting her but I was unable to take much pictures. So yesterday, I tried to make them again. 

I had a packet of the frozen coconut flakes in the freezer so I decided to use that for the filling. But I think I should have bought a whole coconut and shred the coconut meat, much more finer. If you are making Steamed Coconut Blossoms, I would suggest that you make the filling first and let it cool down first before you start with the batter.

When hubby came home from work, he thought it was a cupcake so he grab one and with the look on the face, I can tell, he did not really enjoy these steamed coconut blossom like I do. :(

3 nos. cold eggs
250 gm sugar
10 ozs (about 280 to 300 gm.) Softasilk flour or any superfine flour (Hong Kong flour) (I used cake flour)
2 1/2 tsp baking powder
1 tbsp ovalette
130 gm (5 ozs.) coconut cream (I used coconut milk)
30 gm pandan juice (blend about 6 pandan leaves) (I did not use)
1 tsp pandan paste (mixed with coconut milk)

Special equipment: 3-tiered steamer

Boil water in the 3-tier streamer.
Beat all the ingredients together until thick and fluffy.
Scoop 1 tbsp of batter into madeleine mould (lined with paper cup), top up with 1 tbsp of coconut filling and then another 1 tbsp of batter.
Steam over high heat for 15 mins.

Coconut fillings:
250 gm grated coconut
30 gm castor sugar
100 gm gula melaka
60 gm water
1 tsp cornflour
2 pcs pandan leaves - cut into small pieces

Cook sugar, gula melaka and water in a wok till sugar melts.
Add in grated coconut and pandan leaves and fry till dry.
Sprinkle cornflour on top and stir till well mixed.
Cool before using.

Inspiration from: Bisous À Toi 

No comments:

Related Posts Plugin for WordPress, Blogger...