Ingredients:
2 eggs
Sugar half of eggs by volume
1/2 tsp ovallet
2 1/2 tbsp flour
1/4 tsp baking powder
small pinch of green coloring/1/2 tsp pandan (fragrant screwpine) paste
Oil for molds greasing
Coconut Topping:
1/2 cup desiccated coconut/fresh grated coconut
1 tbsp water/coconut milk
1/2 tsp corn flour
1/4 tsp salt
Method:
Dissolve salt and corn flour in water, pour over coconut and mix well.
Lightly grease molds with oil.
Press-in 1 heap tsp of coconut mixture into the base of molds (add more as desired), press firmly with finger; set aside.
Mix flour with baking powder; set aside.
In a large bowl, whisk eggs with sugar, ovallet and green coloring till pale, thick and fluffy.
Fold-in flour mixture, stir batter to incorporate.
Spoon batter into the prepared molds.
Steam covered over high heat for 8 minutes.
Yield 12 mini cakes.
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