Puteri Ayu – Recipe

Puteri ayu are sweet little steamed cupcakes flavoured with pandan and finished with a slightly salty coconut topping. Southeast Asian desserts have been doing the salty-sweet thing waaay longer than the West, don'tchaknow.

 I know I know, I missed a week recently on this blog. I have a good excuse though: last week a fellow foodie friend from Instagram visited from Germany so I spent some time with him eating way too much food and documenting our foodie conquests on Instagram, and this week I've been making... *drumroll* my manager's wedding cake. Eep! Photos hopefully coming soon...

Anyway, this week I'm so tired from my recent adventures that I really wanted to do something simple. I was feeling Malaysian desserts too, and this puteri ayu recipe just takes a couple of steps to make.

Ready? Let's go.

(Makes 6.)

Ingredients for Topping:

3 tbp dessicated coconut
1 tbsp milk
1 tsp cornflour
1/4 tsp salt
Ingredients for Cake:

1 egg
50g caster sugar
1 tbsp condensed milk
1 tbsp melted coconut oil
60ml milk
75g self raising flour
1 tsp pandan paste
Pinch of salt


1. Stir the topping ingredients together, evenly divide between your moulds and press down firmly.

2. Whisk the egg, sugar, condensed milk and coconut milk until frothy, and whisk in the rest of the ingredients. Divide equally between your moulds and steam for 15 minutes. Cool completely before serving.

And... you're done! Have fun and enjoy.


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