Gula Melaka Pandan Cupcakes

It is a sure sign that I’m stressed when I start experimenting with my cooks/bakes.

Gula Melaka Pandan Cupcakes.

First attempt at piping from a bag. Mmmm could use with more practice! Wanted to do rosettes, but it turned out to be just ..swirls. Tried to do the candy gem biscuit kind of spikes, looks like that is slightly more successful. 

But the cupcake. was. awesome.

So here we go!

Recipe adapted from Janice Looi @ Singapore Home Cooks.

Ingredients and Directions:

But the cupcake. was. awesome.

Cupcake:
Mixture A:
Egg Yolk 3pcs
Milk 20ml
Cornoil/ Coconut oil 40ml (I used Extra Virgin Olive Oil)
Cake Flour 60g
Pandan Juice 30ml

Mixture B:
Egg Whites 3pcs
Cornflour 15g
Brown Sugar 50g

Cupcake Directions:

1. Mix (A) beginning with egg yolk using a hand whisk, add in oil n mix, milk n pandan juice then sift in flour n combine well, set aside. ( I used a juice extractor to extract the juice from the pandan leaves )

2. Beat egg white till foamy, gradually add in sugar in 2 batches, the 2nd half add in sugar n cornflour n beat till firm peak.

3. Add into egg yolk batter in batches n fold in lightly till well combine.

4. Using a can of spray cooking oil, spray the cupcake liners with some oil. This will make it easier to take them out of the liners. Line the oiled liners in a muffin tin.

5. Fill cupcakes liners till 80%. Bake in a preheated oven @150deg for 20 to 25mins 

Oat/Almond Gula Melaka filling:

100g gula melaka, cut into smaller pieces
50g coconut powder
70ml water
30ml Pandan juice
20g raw oats
40g chopped almonds

Filling Directions:

1. In a heavy bottom saucepan, add gula melaka, pandan juice and water. Simmer this till gula melaka melted, then allow it to cool completely. (As you are cooking, you may add more coconut powder if you’d like a stronger coconut taste!)

2. lightly bake the chopped almonds and raw oats in the toaster/oven. (I used a toaster hence I can’t advice on the temp)

3. Use a food processor to blend the almond and oats till they’re broken down into smaller chunks. 

4. Gradually add some gula mekala mixture to the chopped almond and oats. The idea is to coat the almond and oats with some gula melaka, not to drown them.

5. Set aside to cool.

Coconut Whipped Cream:

70ml whipping cream/heavy whipping cream (I used the vegan whipping cream from Red Man, no extra sugar needed)
Adjust caster sugar ( if using heavy cream)
5ml pandan juice
1 tbsp coconut powder

Whipped Cream Directions:

1. Whip the cream, pandan juice and coconut powder until stiff peaks form.

2. Pour whipped cream into a piping bag.

Assembly:

1. Use a cake corer/knife to remove make a hole in the middle of the cupcake.

2. Fill the holes with the oat/almond gula melakafilling.

3. Pipe the cream on the cupcakes. 

(optional) Top the cupcake with the leftover oats/almond mix.

(optional) Drizzle with gula melaka.

 Bon appetit! 🙂

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