Some Indonesians prefer to make these steamed cup cake using rice flour but here I used all-purpose instead.
When you open the coconut milk can, spoon out the top coconut milk as it is usually thicker than the bottom part.
Step 1: Ingredients
1 cup + 2 tbsp sugar
1 cup + 2 tbsp flour
a drop or two green pandan (screw-pine leaf) essence/paste (you can use chocolate paste, milk paste, pistachio essence or any flavoring you like actually!)
either sweetened or unsweetened desiccated coconut
a pinch of salt
a little cooking oil
100 ml thick coconut milk (you can use coconut cream)
water as needed
By using an electric mixer, mix sugar and egg then add in flour; stir well with wooden spatula, slowly. Add in coconut milk, stir, then add in Pandan essence, stir well.
Grease your Putu Ayu molds lightly with cooking oil, set aside
Mix your desiccated coconut with a dash of salt, to taste; then soak the mixture with a little water, stir well.
Spoon about 1 tsp moistened desiccated coconut into the greased molds, using your finger or the spoon, press and adjust the desiccated coconut to the molds; pour about 3 tbsp batter, steam for 15 minutes.