ondeh ondeh cupcakes with gula melaka fillings

It has been a long long while since last update. I have been busy with my two little darlings & hardly have time to bake. I have tried out a few new recipes but this ondeh ondeh cupcake recipe is my favourite at the moment. =) I love asian kuehs & ondeh ondeh kueh is my all time favourite. I can't describe how heavenly it is when you take a small bite & the gula melaka lava just flow into your mouth. YUMZzzz to the max!! The cupcakes already taste very yummy without the coconut swiss meringue frosting. I prefer to top them with fresh grated coconut flakes just like the original ondeh ondeh kueh. Cupcakes shown above are baked with desiccated coconut as I don't have freshly grated ones at home. If you can try with the freshly grated one you will love it!!

Ondeh ondeh cupcakes (Pandan cupcakes with gula melaka fillings)

makes 12 regular size cupcakes
(adapted from sharmeee.com)

Ingredients:

80 - 100 gm fresh grated coconut flakes/desiccated coconut

200 gm cake flour
11/4 tsp baking powder

1/2 tsp salt

150 gm caster sugar (I use 130 gm as I want to add in more gula melaka)

125 gm unsalted butter @ room temp 

2 tsp pandan paste/2 tbsp real pandan juice extract

100 gm gula melaka chopped into small pieces
2 eggs (+/-65gm)
120 gm coconut milk (can substitute with same amt of fresh milk)
Additional coconut flakes/desiccated coconut for dressing

Method:

1. Preheat oven 180C; line the muffin tray.

2. Sieve flour, baking powder & add salt, coconut flakes together in one mixing bowl, set aside.

3. In another bowl/cup, add pandan paste to coconut milk/fresh milk, set aside.

4. In a mixing bowl use handheld/stand mixer to beat butter & sugar together till white & fluffy.
5. Add in egg one at a time, mix well after each addition.

6. Add flour mixture in 3 parts, alternating with coconut milk mixture. Blend well after each addition.
7. Scrape down sides of the mixing bowl beat for another minute until fully combined. 

8. Fill 1/3 full, place the gula melaka in the centre & fill the batter till 2/3 full.
9. Sprinkle desiccated coconut flakes on top of cupcakes. If you are using fresh grated coconut flakes then 
    sprinkle them AFTER baking as the fresh ones get burnt easily.

10. Baked 180C (fan mode) for 15 to 20 mins or until skewer comes out clean (I switched to 160C after 10 mins as 
     my oven is a bit hot).

11. Once out from oven cool the cupcakes in muffin tray for 5 mins & then transfer them to cooling rack for 
      further cooling.

12. Dress up with fresh coconut flakes or coconut swiss meringue buttercream.

Freshly grated coconut:
Steam the fresh grated coconut flakes on high for 5 mins & add salt once cool. 

Real pandan juice extract:
Blend 10 panda leaves with 2 tbsp water into paste. Press through sieve or squeeze through cheesecloth to extract the juice. Let it sit for awhile & the green extract will settle at the bottom.