Kuih Puteri Ayu

INGREDIENT
TOP LAYER (COCONUT LAYER)
2 cups of grated coconut
1 tbsp tapioca starch
1 tsp of salt or to taste
PANDAN CAKE
2 eggs
200g of castor sugar
1 tsp ovalette
1 tsp green food colouring
60ml of pandan juice
200g of plain our
60g of corn starch
1 tsp of baking powder
100g thick coconut milk (Can also replace with 30g of Coconut Powder with 70g of water)

METHOD
1. Cut the pandan leave into small pieces. Blend the pandan leaves with water in a food processor. Drain the
pandan juice over a ne sieve and squeeze out the juice. Set aside.

2. In a large bowl, combine the eggs and sugar. Use a hand mixer to beat the ingredients until they are well com-
bined.

3. Add 1 tsp of ovalette and 1 tsp of green food colouring to the mixture, use the hand mixer to beat until they are
well combined.
4. Add the our , corn starch and baking powder to the mixture, stir well.
5. Add the coconut milk and stir to combine.
6. Add the fresh pandan juice and stir to combine. The batter should be smooth and thin. Set aside.
7. Use another bowl, mix the freshly grated coconut with salt and 1 tbsp tapioca starch. Steam the mixture for 5
minutes. Set aside.
8. Lightly brush the cake mould with some oil. Fill the bottom of each mould with shredded coconut mixture.
9. Fill each cake mould with batter by using an ice-cream scoop or a spoon.
10. Steam the cakes in a steamer for 10 to 15 minutes.
11. Let the cakes cool before removing them from the mould. Enjoy!