Kuih Puteri Ayu
One of the beloved Southeast Asian treat – soft and spongy steamed pandan coconut cupcakes, commonly known as puteri ayu, or seri ayu pandan. This modified recipe offers a plant-based twist on the classic, ensuring a delightful and fool-proof outcome for this popular snack.
- Total Time: 1 hour
Ingredients
Cake batter
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2 tbspegg replacer mix
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3 tbspaquafaba
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50 ggranulated sugar
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62 gcake flour/self raising flour
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7 gcornstarch
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⅛ tspsalt
Pandan juice
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50 mlcoconut milk
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4 pcspandan leaves
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3 tsppandan paste/essence optional
Topping (keep it mixed and ready)
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100 ggrated coconut
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1 tspcornstarch
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⅛ tspsalt
Instructions
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Prepare the pandan juice: Blend the coconut milk and pandan leaves together in a blender. Strain the mixture to remove any pandan fibre. Set aside.
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Prepare the mould: Grease your moulds. Take about 1 tbsp or more of the mixedtopping, depending on your mold size, andfirmly press it onto the bottom of the molds.Set aside.
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Make the egg replacer mixture: Follow the instructions on your preferred egg replacer brand to prepare 2 tablespoons of the mixture. Beat the egg mixture and aquafaba until thick and creamy. Recommended to use a hand mixer.
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Prepare the cake batter: In a large bowl, whisk together all the dry ingredients. Gradually add the pandan juice and egg replacer mixture, mixing until well combined. You should have a smooth and slightly runny batter.
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Pour batter into each mould, filling it up all the way. Steam on medium heat for about 20 minutes, or until the kuih are cooked through and slightly translucent.
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Once the kuih are cooked, remove them from the steamer and let them cool slightly.
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In a small bowl, mix the grated coconut, cornstarch and salt. Garnish with the grated coconut or pandan leaves for decoration.
