Adapted from Cynthia(aka The Baking Biatch)
Puteri Ayu is an airy, steamed sponge cake normally made with pandan extract. But I have seen a coffee version from Everybody Eats Well in Flanders and I am going to try that out the next time. I make mine without the pandan flavour as my blender is down and I have yet to replace it.
50 g fine sugar
75 g plain flour
1/4 tsp baking powder
60 ml coconut milk
30 g freshly grated coconut
1/2 tsp corn flour
pinch of salt
1. Prepare the steamer in high heat and set aside.
2. Coconut Layer: In a bowl, add in the grated coconut, salt and corn flour. Mix well. Scoop 1 teaspoon of the mixture into the mold, use another mold to press down hard (otherwise part of the mixture will stuck to the mold when you unmold). Set aside.
3. In a mixing bowl, add eggs and sugar, whisk until pale yellow almost-foamy consistency. Add the coconut milk and mix well.
4. Sift the flour and baking powder together. Use a rubber spatula to fold the flour mix into the egg mixture gradually. If you are adding coloring, this is the time to do it.
5. Spoon in the batter to right up to the brim of each mold. Place the molds into the steamer (cover the inside of the lid with a clean kitchen cloth to prevent water from dropping onto the cakes) and steam for 12 – 15 minutes.
Puteri Ayu are made in mini bundt plastic molds. I have gotten mine from a Facebook Group months ago just to try out this recipe. I seriously doubt they are food-grade quality, but will have to content with them until I find a good one.
Most of the recipes include the step to oil the mold but I didn’t and the cake slips out easily.
Some recipes also include Ovalette which is a “cake stabiliser used mostly in Southeast Asian sponge cake recipes to retain that fluffy state of being”. I always replace it with 1/4 teaspoon of baking soda because I try always to avoid ingredients made up of chemicals.