Ondeh Ondeh Cupcakes

- Makes 8

Ingredients for Ondeh Ondeh Cupcakes

For muffins:
1 cup plain flour
1.5 teaspoons baking powder
¼ cup plus 2 tablespoons caster sugar
1/8 teaspoon salt
1 egg
¼ cup coconut milk
¼ cup fresh milk
¼ cup plus 2 tablespoons coconut or vegetable oil
½ teaspoon Pandan extract
1 drop green food coloring, optional

For filling:
½ cup freshly grated coconut
Gula Melaka syrup, to taste

For icing:
1/2 cup heavy whipping cream, chilled
 2 tablespoons caster sugar
1/4 teaspoon vanilla extract 

For garnish
1-2 tablespoons fresh shredded coconut
Gula Melaka syrup, to drizzle

Recipe
  1. Pre-heat your oven to 180ºC.
  2. Sift plain flour and baking powder into a bowl. Then, stir in caster sugar and salt.
  3. In another large bowl, whisk together egg, coconut milk, fresh milk, oil, and Pandan extract, until well combined. Add green food coloring - stir it in.
  4. Using a spatula, mix in the flour mixture into the egg mixture.
  5. Line a muffin tray with muffin cups and spoon the batter until the cups are ¾ full.
  6. Bake at 180ºC for 18-20 minutes until lightly golden.
  7. Rest for 5-10 minutes before placing on a wire rack. Cool completely before icing.
  8. For filling: Place freshly grated coconut in a bowl, drizzle enough syrup, mixing and tasting as you go. The mixture should be slightly wet.
  9. To make icing: Place whipping cream, sugar and vanilla extract in a chilled bowl. Using a chilled whisk, whisk together until stiff peaks form. 
  10. Using a small pairing knife, scoop out a hole from the top of each cupcake. Gently stuff the cakes with coconut filling.
  11. Ice the cupcakes with whipped cream, sprinkle some fresh shredded coconut and a drizzle of Gula Melaka syrup. Serve immediately.
Check our this short Ondeh Ondeh icing video on Instagram
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