Coconut cupcakes with pandan sago pudding filling and pandan buttercream recipe

Posted on July 13, 2011

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One could say that I am going through a bit of a coconut and pandan phase. It’s timed well given a recent Masterchef pressure test with Dan Hong’s pandan chiffon cake served with coconut sago and black sesame icecream. Also, I’d been waiting for an opportunity to try a recipe from my favourite cupcake blogger – Chockylit for a while now. She’d made a green tea bubblecream filling for her green tea cupcakes. So I thought why not use both elements to come up with my own little treat? And here it is.

RECIPE – Coconut cupcakes with pandan sago pudding filling and pandan buttercream (makes 24)

Sago pudding filling (can also be eaten as a stand alone dessert)

  • 1/4 cup of small tapioca (sago) balls
  • 1 cup milk 200mL coconut milk
  • Salt to taste
  • 1 egg yolk
  • 1/3 cup of sugar
  • ~1 tablespoon of pandan paste (this is superior to pandan essence)
  1. Soak sago in some warmish water for at least 30mins, then drain.
  2. Heat sago, milk, coconut milk and pinch of salt in saucepan until it boils. Reduce to a simmer until the sago is completely transparent and cooked (3-5mins).
  3. While that is happen, beat egg yolk gradually adding sugar until white-ish paste forms.
  4. Mix a bit of the heated milk mixture into the egg, then pour the egg mixture into saucepan with rest of sago.
  5. Heat for another 3-5 mins until it thickens. Leave to completely cool.

Coconut flavoured butter cakes

  • 250g softened butter
  • 2 cups sugar
  • 4 large eggs
  • 2 and 3/4 cups of self raising flour
  • Big pinch of salt
  • 1 cup milk
  • 1 tablespoon coconut essence
  1. Preheat oven to 180 degrees.
  2. Beat butter until soft, gradually add in sugar until you get a light and fluffy mixture.
  3. Beat in eggs one at a time.
  4. Gradually add in milk and flour.
  5. Add salt and coconut essence.
  6. Spoon into patty pans (1/2 fill for a flat cupcake, 3/4 fill for a dome shaped cupcake).
  7. Bake for roughly 20mins or when a skewer comes out clean.

Pandan buttercream

  • 250g softened butter
  • 3-5 cups of icing sugar (adjust to taste)
  • ~2 teaspoon of pandan paste
  1. Beat butter until soften, gradually add in sugar until you get a mixture with a sweetness you’re happy with.
  2. Mix in pandan paste.

To fill, both cupcakes and sago pudding must be completely cool. Use a knife to cut a cone out of the cupcake, remove a bit of cake to fill in roughly 2 teaspoons of sago mixture. Replace cupcake top, ice with pandan buttercream and decorate with dessicated coconut. Eat at leisure. Yum!

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Posted in: Cakes, MissC cooks, Sweets