Zutaten für Putu Ayu Indonesian Steamed Coconut Cupcakes
- Plain Flour
- 150g granulated sugar
- 3 large eggs
- 200ml coconut milk
- Baking Powder
- Green Food Coloring
- Desiccated Coconut
- Salt
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Zubereitung von Putu Ayu Indonesian Steamed Coconut Cupcakes
- Grease 15 cupcake molds (approx. 3-inch diameter).
- Using an electric mixer, beat 150g granulated sugar and 3 large eggs on high speed until pale and fluffy (about 5-7 minutes).
- Gently fold in 1/4 of 200ml coconut milk and 1/4 of 150g all-purpose flour. Stir until just combined. Repeat this step until all milk and flour are incorporated.
- Gently fold in 1-2 tsp of green food coloring (or your preferred color) until evenly distributed. Be careful not to overmix.
- Place 2-3 tablespoons of desiccated coconut into the bottom of each prepared mold. Press firmly to create a coconut base.
- Fill each mold with batter, almost to the top.
- Place the molds in a saucepan half-filled with boiling water. Ensure the water level doesn't reach the top of the molds.
- Cover the saucepan tightly and bring the water back to a gentle boil.
- Reduce heat to low and steam for 35-50 minutes, or until a skewer inserted into the center comes out clean.
- Remove from heat and let stand for 5 minutes to allow the cupcakes to cool slightly.
- Carefully run a knife around the edge of each mold before gently releasing the Putu Ayu onto a serving plate.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
30g
Fat
7g
Carbs
3g
