Yaha just reminded me about this malay lady called Intan (her actual name is Zaleha) who lives in Bedok. I learnt this steamed coconut blossom from her when I was a young lady, about 26 years ago. How time flies...sigh!!! This recipe was kept for decades and it's time to let go...
Ingredients:
3 nos. cold eggs
250 gm. sugar
10 ozs. (about 280 to 300 gm.) Softasilk flour or any superfine flour (Hong Kong flour)
2 1/2 tsp. baking powder
1 Tbsp. ovalette
130 gm. (5 ozs.) coconut cream (can buy the box coconut milk e.g. Kara)
30 gm. pandan juice (blend about 6 pandan leaves)
1 tsp. pandan paste
Method:
(1) Beat all the ingredients together until thick and fluffy.
(2) Scoop 1 Tbsp. of batter into madeleine mould (lined with paper cup), top up with 1 tbsp. of coconut filling and then another 1 Tbsp. of batter.
(3) Steam over high heat for 15 mins.
Coconut fillings:
250 gm. grated coconut
30 gm. castor sugar
100 gm. gula melaka
60 gm. water
1 tsp. cornflour
2 pcs. pandan leaves - cut into small pieces
Method:
(1) Cook sugar, gula melaka and water in a wok till sugar melts.
(2) Add in grated coconut and pandan leaves and fry till dry.
(3) Sprinkle cornflour on top and stir till well mixed.
(4) Cool before using.
16 comments:
She is a baking teacher right? Very popular lady and her cakes are usually good but she likes using expensive ingredients ... i hope we are talking about the same person .. hehe
Zu,
I think Intan is quite old now as I also grown old already. Ya, I also followed her using expensive ingredients..more delicious. No point churning out something that looks nice but not delicious. At one time her daughter took over and also appeared on TV, at that time I can't remember the malay channel is called what. I can also remember her as a very kind person, keeping a lot of stray cats in her house. I learnt a lot from her...nice lady. Sometimes I still think of the ladies that learnt together with me..like Lilian, Alice, etc. Where are they now?? Wonder..... Oops...I also forgot to mention that she always make some extra kueh for us to eat, like sweet potato kueh Talam.
Hi Yochana,
Its me again! Wht is superfine or hong kong flour? I dont think i cant get it over here in US, Atlanta. Can i subsitute with plain flour or cake flour? And is it must to use ovalette? I cant find here..
Thanks
Ela
Hi Ela,
The flour is the not the problem, but the ovalette is the problem. for this recipe, you must use ovalette or SP...any kind of cake stabiliser.
rgds
hi
i tried this recipe twice sometime ago & it turned out 'fantastic'! my family mbrs luv it very much! thanx for sharing this recipe.
You said that we need ovalette for this recipe. How can I get or order ovalette? Do you know any website selling it?
Thanks.
Hi,
Where are you residing? Over here, even NTUC sells them.
rgds
Hi aunty yochanna,
Do I need a special steamer to steam this? Or can I do it in a wok? Also where can I get softasilk flour? I live in Singapore as well. Thank you!
Regards,
tanny
Hi Tanny,
A wok will work but I much prefer to use the 3-tiered steamer.
Softasilk can be bought from certain NTUC. Try the branch in Bishan. If you don't have softasilk flour, use superfine flour or Hong Kong flour will do.
rgds
I live in US aunty. Do you know where I can get ovalette?
Hi C,
I really don't know wher to buy ovalette in US.
Rgds
Hi aunty yochana,
This is tanny again. Does it matter which level you put the cakes at when you use the 3-tiered steamer? Which level do you usually put your cakes at? Thanks!
regards,
tanny
Hi Tanny,
Always steam layer by layer. No good to steam 2 or 3 layers at one time. The top layer may not open up like a flower.
rgds
hi aunty yochana,
thanks for the tips. I'll keep those in mind the next time i try. :)
regards,
tanny
Hi aunty,
I tried this recipe but it does not smile like yours.:(
I steamed them in small cups. Is this the reason they do not smile?
hi auntie,
I just went to ntuc earlier this morning to find ovallete, instead i saw this Gold ribbon-sponge gel( yellowish gel) is this the same as the ovallete?
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