Gula Melaka Sago Chiffon
Gula Melaka Ingredients:
250g Thick Coconut milk
200g Gula Melaka
Boil the above and run through a sieve. Leave to cool and keep in refrigerator till next day or few hours before use.
Coconut Filling Ingredients:
350g Grated white coconut
3tbsp Corn flour
150g Pearl Sago – soak sago in a bowl with water
Steam grated white coconut with salt for about 10 min then mix in the corn flour, leave to cool.
Grease the chiffon mould with some corn oil.
Combine the white coconut and pearl sago together and press on to the mini chiffon mould.
4 nos Cold eggs
180g HongKong flour
100g Top flour
1tsp DA Baking powder
1tsp Brown colouring
Beat eggs, sugar and SP till thick and white at high speed. Lower speed and slowly add in gula melaka and some brown colouring, continue to beat at high speed for a few seconds.
Remove mixing bowl from machine and use a hand whisk to mix in the flour ingredients.
Use a piping bag to pipe the batter into the mini chiffon mould and steam at high fire for about 10 mins.
Jane, I thought about the same. This is really very soft. I would like to try your recipe too. Thanks.
Anncoo, i think a bit different fr Puteri Ayu. Yours is more advance one. hehe…will try out one day. Didnt tried dis by using sago before 🙂
SP is Cake stabilizer. This can keep the cake softness. You can buy this from Phoon Huat or Sunlik.
Thanks for coming to my blog.
For the Batter Ingredients:
you mentioned 30g SP
What is SP? May I know.
This mould is quite thick, I don't there is any problem for steaming only 10 mins.
Agar-agar mould can withstand heat from steaming?
Is pastic, I bought it long time ago. You can get this mould from the market where those shops selling pots and pans, agar agar mould….
Pretty mini cake.
The mould is silicon right? May I know where did u get it, it's very nice.
Nice blog. Beautiful photographs. God is Great. Let us pray for peace for the world. Let us protect our planet from pollution. Wish you all the best. I will try the recipe. http://health-care-you.blogspot.com