FOR THE BATTER
2 Eggs (weigh 56-58g each with shell)
30g Vegetable Oil (any flavourless oil will do)
80g All Purpose Flour
1 tsp. Baking Powder
FOR THE TOPPING
100g Desiccated Coconut
100g Palm Sugar
130g Whipping Cream
1/4 tsp. Salt
You will need a steamer.
Soak dessicated in hot water for an hour.
Drain the coconut mixture using a sieve.
Steam for 20 minutes and set it a side to sool down.
Bring the palm sugar, whipping cream and salt to a boil.
Once it reaches boiling point, set it a side to cool down.
Once it cooled down, wrap it with plastic wrap and refrigerate for 2 hours.
Whisk the egg and sugar till the sugar is completely dissolved.
Add in the pandan essence and mix well.
Add in the milk, oil and mix well.
Add in the flour, baking powder and mix well.
Fill the cupcake molds with batter.
Steam for 10 minutes over medium heat. Once done set it a side to cool down.
Unmould the cupcakes. Use a straw to create a hole in the centre of the cake.
Whisk the chilled plam sugar mixture to this consistency like in the photo above..
Pipe the cream into the cupcakes.
Top with coconut.
Garnish it how ever you like.
"I recommend you to watch the video tutorial for more clear instructions!"