Ingredients:
Sponge
160 ml (3) eggs
80 ml sugar
drop of green food coloring
drop of pandan essence
enough flour
Filling
1/4 cup palm or molasses sugar
1 cup water
1/2 cup dessicated coconut
Method:
To prepare filling:
In a small pot, bring water to boil.
Add-in sugar and stir to dissolve.
Add-in dessicated coconut, stir continuously till water almost dried out.
Remove from heat and set aside.
To prepare sponge:
Lightly grease enough muffin tins (about 6); set aside.
In a large bowl, whisk eggs with sugar-coloring-essence till pale, light and fluffy.
Gently fold-in flour one spoon at a time till batter level sinks to 80% of total height.
Spoon enough batter (about 1 ½ tbsp) into the prepared tins and steam over high heat covered for about 5 minutes.
Remove cover and spread on a layer of prepared filling in the middle of cake.
Spoon-on another layer of batter all over on top of filling surface and steam covered again for another 10-15 minutes.
Remove from heat and run a thin flexible knife or spatula around the tins to loosen the cakes.
Remove cakes from tins by inverting on palm and transfer onto serving plate.
Spread the remaining filling on top of each cakes and ready to serve.
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