Can you tell what flavor are they? :-)
Ondeh Ondeh
Cupcakes (Pandan Gula Melaka)
Ingredients:
200g
gula melaka, cut into smaller pieces
120ml water
200g cake
flour
1/2 tsp
baking powder (double acting)
125g unsalted
butter, softened
1/2 tsp salt
1/2 tsp
vanilla paste
200g castor
sugar
2 large eggs,
at room temperature
100g coconut
milk
2 tbsp pandan
juice
1 tsp pandan
paste
Method:
Gula Melaka Filling
1.
In a deep pan, add water to the gula melaka and simmer for about
10 minutes, or until all the sugar are dissolved and the solution is thickened.
Let
cool to room temperature. Set aside.
Pandan cupcakes
1. Preheat oven to 180°C. Line muffin pan with cupcake liner or, if using
cupcake paper cups, place cups onto a baking pan.
2. Combine flour & baking power. Sift & set aside.
3. In a large
bowl, on medium speed of an electric mixer, combine butter, vanilla & salt.
Cream until smooth.
4. Add sugar
gradually and beat until fluffy, about 3 minutes.
5. Add in
eggs, one at a time, beating well after each addition
6. In a small bowl, mix coconut milk, pandan paste and pandan juice.
7. Add the dry ingredients in three parts, alternating with the coconut milk.
With each addition, beat until the ingredients are incorporated, taking care
not to over beat.
8. Fill paper cups or muffin pan with batter, 1/2 full.
9. Make a well in the center of each cupcake and pipe a little gula melaka
filling inside, before adding the remaining batter till 3/4 full.
10. Place baking or muffin pan on the middle rack of the oven & bake for
about 25 minutes.
11. Cool cakes completely on a wire rack before serving :)
Gula Melaka German
Buttercream
Ingredients:
120ml
whole milk
1
tsp vanilla bean paste (I skipped this as I was doing a GM BC version)
70g
ounces sugar
10.5g
cornstarch
1/4
egg
1/4
egg yolk
100g
Gula Melaka Syrup
227g
unsalted butter, room temperature
1/8
teaspoon kosher salt, or more to taste
Method:
1. In a medium pot, bring the
milk to a simmer. (along with vanilla bean paste).
2. Whisk together the sugar,
cornstarch, eggs and yolks in a medium bowl.
3. Whisk about a half cup of
the hot milk into the egg mixture – it will be thick at first but will loosen
as the milk incorporates. Continue whisking in hot milk until the egg mixture
is fluid and warm. Now, return the tempered egg/milk mixture back into the pot
of hot milk, whisking all the while. Turn the heat to medium and whisk until
the mixture begins to thicken and bubble sluggishly.
4. From that point, continue
whisking and cooking for a full minute more; use a timer or you run the risk of
not fully cooking out the cornstarch. When the minute is up, pour the custard
into a large mixing bowl (mixer bowl).
5. Press a layer of plastic
wrap against its surface and refrigerate until cool or overnight. (The custard
may be cooled quickly by mixing it continuously in a stand mixer).
6. Once the custard has cooled
completely, use stand mixer fitted with a whisk attachment to beat it on medium
to medium high speed until creamy. (Caution not to rush as hot custard will
melt the butter in the next step)
7. Once the cooled custard has
been whipped until creamy, begin adding in the butter, one tablesppon at a
time. Add the salt and continue to whip until the mixture is creamy and
homogenous.
8. Turn the speed of the mixer
down to low and drizzle gula melaka syrup and mix until well combined.
9. Use immediately or
refrigerate until needed. When ready to use, whip until creamy before
proceeding.
