Steamed Pandan Cupcakes

I stumbled upon this website when I joined a Samsung Contest. The judge was Noobcook and I realised she is someone who always provide easy to make recipe. She was helping Samsung with some Microwave recipes. I saw one that really interest me - Steamed Pandan Cupcakes and making them seem really easy ! I did some modification to the recipe as I didn't have sufficient ingredients but the cupcakes still taste good !

Ingredients

•100g of cake flour

•2 tsp of baking powder

•2 tsp of sponge gel

•100g of caster sugar (adjust to your liking)

•pandan paste

•sea salt

•40ml of coconut milk (I didn't add this as I have forgotten to buy this !)

•40ml of canola oil (I used vegetables oil instead)

•4 large eggs at room temperature


Pandan Juice

•10g of pandan leaves

•100ml of water


Methods (I modified this recipe to my own methods):
1. Using a pair of kitchen scissors, cut up the pandan leaves into smaller pieces. Place the pandan leaves in a blender with 100ml water. Blend the mixture until the water turns dark green and the pandan leaves have been reduced to pulp.
2. n the blended mixture through a sieve and use your fingers to gently compress the pulp to squeeze out its juices. The first round of extract is the most concentrated and is what we are using for the recipe. Set aside the concentrated pandan juice.
3. In a large bowl, add caster sugar, eggs, sea salt and sponge gel.
4. Using a hand-held electric mixer or cake mixer, beat the mixture until it becomes pale and frothy.
5. Add 2 tbsp of the concentrated pandan juice you prepared in step 3 with about 8 drops of pandan paste. If you are not making pandan juice, add a few more drops of pandan paste. Adjust the amount based on the colour you like. For accuracy, use a dropper or a snipped straw for the pandan paste and a teaspoon for the pandan juice.
6. Blend the mixture again for a few seconds till the colour is well mixed.
7. Add sifted flour and baking powder into the batter, then blend till they are well mixed in the batter. After mixing, your batter will take on a thicker consistency.
8. Add the canola oil and coconut milk into the batter and mix well.

9. Pour the batter into the disposable cupcake cases . Put some water into a Microwave-safe Casserole, before putting the cupcake cases in. Make sure that the cupcakes are covered with a lid before setting the microwave on high power (900 watts) for 5 minutes.

10. Poke a skewer into the middle of the cupcake. If it comes out clear, the cupake is cooked.

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Paper Wrapped Spongecake

Found this recipe on Baking Mum blog. Quite easy to do and I love the taste !!

Ingredients:
4 eggs
100 gm cake flour
100 gm castor sugar
12 gm spongecake stabliser
25 gm milk
90 gm melted butter

Method:
Put all the ingredients except the melted butter into a mixing bowl.

Beat everything on high for at least 7 mins until ribbon stage. This means that if you use your whisk with batter to write an "8" on the batter won't sink in but will appear visible for a while. This will be the right constitency for your batter. Add in melted butter at this stage and mix in thoroughly.

Line some waxed papercups with baking paper. Pour batter into the lined cups abt 3/4 full and bake it in a preheated oven at 190C for about 20 mins. When done, remove the cake from the cup immediately and leave it on wire rack to cool.

Tips: You can add coffee/pandan flavouring to the mixture too! Just make sure u do it before u add the melted butter!

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