Pandan Cake w/coconut fillings

Had some coconut left over from making kueh dadar so I made some pandan steamed cake to use up the coconut fillings.

Pandan Cake with Grated Coconut

Coconut Filling:
230g grated white coconut
100g gula Melaka
30g sugar
30g (1 tbsp) water
1 tsp corn flour or plain flour
2 pandan leaves

Method:
Boil both sugar, water, corn flour and pandan leaves in a small pot until sugar has dissolved. Add in grated coconut and
cook until dry. Discard the pandan leaves and leave it to cool down. Roll them into small balls to be used later.

Cake:
3 eggs
150g coconut milk
2.5 tsp baking powder
190g sugar
280g flour
1 tsp pandan paste

Put all ingredients into a mixing bowl and beat at high speed until thick and creamy. Pour into mould lined with muffin cups
till half full. Add in coconut filling and top it up till full. Steam at high heat for 8-10 minutes
Baby Pandan Chiffon Cake

Ingredients:
4 eggs
210 gm sugar
Pandan juice 25 cc or 1/2 tbsp of pandan paste
If using pandan juice add a little bit of green colouring
300 gm plain flour
1 tsp of baking powder
1 tsp salt
250 ml of thick coconut milk
2 tsp ovalette

Beat eggs with sugar and ovalette until white and fluffy.
Mix the coconut milk, pandan juice/paste, green colour and salt in a cup.
Mix the baking powder with the flour. Add the coconut milk and flour alternatively into the egg mixture and mix well.
Spoon mixture into prepared mould and steam on big fire for 10 mins.

Fresh shredded coconut 1 pkt

1/2 to 1 tsp salt
1 tsp tapioca/corn flour

Steam shredded coconut for about 5 to 8 mins. After steaming, add in salt and tapioca/corn flour and mix well. Place
some steamed coconut into the base of a mould. Use another mould to place on top of the mould with coconut and press
hard on it. Do the same for all the mould.

Tau Foo Fah (Soy Bean Pudding)

http://organicsamm.com/2010/11/05/steamed-butter-cake-recipe/

Thai Style Fried Bread Sticks (Chinese Doughnuts 油条) with

Pandan Coconut Custard
Onde-onde (Stuffed Glutinous Rice Balls)
(Makes about 20 balls)

Ingredients:

200g (1 3/4 cups) glutinous rice flour

150ml (2/3 cup) pandan juice *
3 Tbsp and 1 tsp water
200g (1 1/3 cup) palm sugar, finely chopped
1/2 tsp fine salt
75g (3/4 cup) grated young coconut

Pandan Juice *
(Makes 1/2 cup)

6 - 8 large pandan (pandanus) leaves

150ml (2/3 cup) water

Rinse pandan leaves and using a kitchen scissor or a sharp knife, cut leaves into 2cm (3/4") length. Place leaves
and water in a chopper or blender and process until pulveried. Pour through a fine strainer and discard solids.
Measure out the required amount of juice for this recipe.

Method:

1) Combine the glutinous rice flour, pandan juice and water together in a medium-sized bowl, kneading well to
form a smooth, pliable dough. Cover dough with a damp towel to prevent it drying out.

2) Bring a pan of water to the boil, then lower heat so that the water simmers gently. Pinch out a ball of dough
about the sixe of a lime, flatten it into a disk and drop it into the simmering water. When the disc is cooked and
rises to the surface, lift it out with a slotted spoon, shake off any excess water and knead the cooked dough
evenly back into the main ball of dough.

3) Mix salt and grated coconut together and place on a plate.

4) Pinch off small balls of dough the size of calamansi limes (about 20g each) and roll in your palms to form
smooth balls. Carefully make a small well in the centre of the dough andfill with chopped palm sugar. Pinch
dough together to enclose, roll them gently to smoothen and, as you make them, drop them into the simmering
water.

5) When the dough balls float to the top, carefully remove them with a slotted spoon and allow any excess water
to drip off. Drop the balls into the grated coconut and roll them around to coat evenly. Transfer to a serving
plate.