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
1/4tsp Salt
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.
Batter Ingredients:
4 nos Cold eggs
60g Sugar
30g SP
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.