Last Friday, I hosted a luncheon for a group of 40 guests at the University where my husband was presenting a talk on his book on ASEAN’s business. These cakes were one of the two desserts I served at the luncheon. It turned out well and compliments I received were good. I was very pleased that I made this little pies. You should give it a try… very easy and simple to make.
3 cups All-purpose flour
1¾ cups granulated sugar
6 large eggs
3 cup coconut milk
1 cup water
1 stick butter (8 tablespoons), melted
1 tablespoon pandan essence paste
1 cup raisins, divided or ¼ cup sesame seeds, divided
Preheat oven to 375°F. Grease butter on muffin pans (use the 12 muffins pan).
In a mixing bowl, beat eggs and granulated sugar lightly with a wire whisk. Add in flour, melted butter, coconut milk, water and pandan essence paste and stir to combine well to a smooth green colored batter.
Meanwhile, transfer the empty muffin pans (2 at a time) into the oven and heat for 5-8 minutes.
Remove heated muffin pans from the oven to a heat-proof counter or under a large trivet. Fill the heated muffin pan with the green batter on each muffin with ½ – ¾ full and sprinkle 5-8 raisins/sesame seeds on top of each muffin.
Transfer to the oven and bake until the edges around the batter are golden brown or insert a toothpick into the center of the muffin comes out clean or about 20 minutes. Remove from the oven and leave them to cool in the pan for 5-8 minutes and then remove and place onto a cupcake wrapper or just place directly onto a serving platter.