These coconut cupcakes are so fluffy and tender, it’s hard to stop at just having one. They are best eaten warm or just fresh out of the steamer.
Be sure to use QL Omega eggs for that extra kick of health and taste. High in Omega 3, the eggs are perfect for baking (or just for eating on their own). You can find them at all good Malaysian supermarkets.
|3||QL Omega eggs|
|300 g||plain flour, sifted|
|300 ml||thick coconut milk|
|100 ml||pandan juice|
|300 g||grated coconut|
|2 tbsp||tapioca starch|
- Whisk eggs and sugar with a mixer until fluffy and thickened.
- Add flour, thick coconut milk and pandan juice, mixing well. Set batter aside.
- Combine grated coconut, tapioca starch and salt. Lay them at the bottom of small cups and press firmly. Pour in the batter until full and place the cups on a steaming plate.
- Bring water in a steamer to a boil. Place the plate in and steam for 15 minutes.