So when I return home, I message her if she could let me have the recipe eventhough I knew the cakes were bought and order from her friend. And she told me she will try to get the recipe from her other friend.... and am I glad to have gotten this recipe from her!
I have adjusted the ingredients to make the cakes more dense and moist.
STEAMED CARAMEL COCONUT CAKES
Ingredients
(A)
80g granulated sugar or caster sugar
200ml coconut milk
1 tbsp vegetable oil
(B)
3 large eggs
80g granulated sugar or caster sugar
(C)
150g self raising flour
1 tsp bicarbonate soda
1/2 tsp salt
Method
Add the 80g caster sugar in a small saucepan. Place the saucepan over a medium heat, and leave it just like that; but keep a watchful eye on it until the sugar begins to melt and turn into liquid. This will take 4 to 6 minutes, do not stir it and just leave it be.
When it starts to melt all round the edges, give the pan a swirl, and leave it on the heat until it turn medium dark amber colour.
Remove from heat and slowly and carefully pour in the coconut milk. Place the saucepan back to heat and heat up the caramel coconut milk. Do not let it boil.
Remove and add in the 1 tbsp vegetable oil, stir to mix all up. Set aside to cool.
Place the eggs and sugar in a medium size bowl and using your hand mixer on high speed beat the mixture till becomes thick, pale and fluffy.
On slow speed, add in the flour mixture.
Using your spatula, add in the cool caramel coconut mixture in. Mix till all combined.
Lightly greased your small mold and pour in the batter till full to the edges.
Steamed the cakes 15 minutes on high heat!
(Note: I feel letting the batter to rest for 15 minutes resulting better in texture.... but feel free to go ahead to steam it immediately).
Yummy delicious!