½ cup All purpose flour
½ cup Sugar
2 tablespoon Coconut milk powder
¼ cup Pandan leaves extract
½ teaspoon Baking powder
½ teaspoon Salt
¼ teaspoon Green food coloring (optional)
1/3 cup Desiccated coconut
2 teaspoon water
Moistened the coconut with water (use more water as needed). Set aside.
With a mixer, beat eggs and sugar on medium-low, gradually increasing its speed to high. Beat for about 2 minutes or until mixture is pale yellow and thick.
Add baking soda, salt, coconut powder, pandan extract, flour and food coloring.
Mix for another minute on medium-high speed until it mix well and no clumps can be seen.
Pour into a non-stick mini muffin pan (silicone mold work the best) and steam for 12 minutes.
Take the cake out and topped with the coconut topping.
Best serve at room temperature
Makes about 24 mini muffins size.
*Variations: use brown sugar instead of sugar, and ½ cup coconut milk instead of pandan extract (omit the coconut milk powder)