Yellow Pumpkin & Pandan Cupcakes
Steamed sponge cupcakes made with yellow pumpkin puree and pandan paste, sprinkled with grated chocolate.
Ingredients
| 3 | eggs | |
| 75 g | sugar | |
| 1/4 tsp | 1.3 ml | salt |
| 1/2 tbsp | 7.5 ml | emulsifier (SP / TBM) |
| 85 g | medium-protein flour | |
| 15 g | powdered milk | |
| 75 g | steamed pumpkin, pureed | |
| 75 ml | coconut milk (from 1/4 coconut) | |
| 1/4 - 1/2 tsp | 1.3–2.5 ml | pandan paste |
| 50 g | cooked chocolate / chocolate meises for sprinkling | |
| 1/4 | vanilla powder |
Instructions
- Blend / strain the coconut milk and pumpkin until fine. Set aside.
- Whisk the eggs, sugar, salt, vanilla and emulsifier until the mixture expands and becomes fluffy.
- Add the flour and powdered milk while sifting and stirring evenly.
- Gently fold in the pumpkin mixture, stirring slowly.
- Take 1/3 of the batter. Add the pandan paste. Mix well.
- Pour the green batter into the plastic mould shaped like flowers / Sakura mushrooms, greased with cooking oil, filling about 1/3 of the mould. Steam for 10 minutes over medium heat.
- Sprinkle with grated/cooked chocolate strands to taste. Top up with the yellow batter. Steam for 10 minutes until done.