This is a coffee-flavoured version of those delectable and pretty apam puteri ayu. To save time, make the sponge in a large pudding container instead of the usual mini fluted ring moulds.
Then, for an extra hit of caffeine, how about serving it with the Internet’s current favourite drink, Indian cappuccino aka beaten coffee aka Dalgona coffee?
The original article was first published on The Star Online. Click here for the full article.
- 100g fresh grated coconut*
- 1/4 tsp salt
- 1 tsp corn starch
- 1 1/2 tsp instant coffee powder
- 1 tbsp boiling water
- 2 large eggs
- 70g caster sugar
- 80g all-purpose flour
- 1/2 tsp baking powder
- 65ml thick coconut milk, divided
- 1 tsp Eno’s regular fruit salt (optional
- Grease a 20cm fluted ring mould (or use several smaller moulds). Prepare a steamer.
- Combine grated coconut, salt and corn starch in a small bowl. Set aside
- Dissolve coffee powder in boiling water. Set aside to cool.
- Beat eggs and sugar together until mixture is pale and fluffy.
- Stir together flour and baking powder. Sift one-third of the flour over the egg mixture. Gently fold in to combine.
- Fold in the coffee mixture. Sift another one-third of the flour onto the mixture and fold in.
- Stir in half the coconut milk. Sift over the remaining flour and fold in. Fold in the fruit salt.
- Spoon the coconut mixture into the prepared mould. Press into the base evenly. Place in the steamer and cook for 2 minutes.
- Take the lid off the steamer and pour the sponge batter over the coconut layer. If using several smaller moulds, divide the batter evenly.
- Put the lid back on and steam over medium heat: 22 minutes for a large mould; 15 minutes for smaller moulds.
- Transfer sponge to a cooling rack and remove immediately from the mould to prevent sticking.
- *Fresh coconut can be replaced with desiccated coconut, although the texture will be different. Use 75g of dry coconut and moisten it with 2 tbsp coconut milk.