Lately, there has been a craze for kampung cupcakes in Singapore. Furthermore, since Halalfoodhunt has been running for the past six months, people have been coming to me to ask for such kampung cupcake recipes. Alright, let pause for a while and allow me to explain what kampung cupcakes are.
Kampung cupcakes are cupcakes inspired by flavours of traditional Malay kuih such as ondeh-ondeh, kuih talam, putri salad and many more.
When I first discovered about kampung cupcakes, I was apprehensive about making them. As much as I appear to be modern and all, I still love my traditional Malay kuih the way they are. Then, I succumbed to peer pressure and relented. I had to try making this ondeh-ondeh cupcake, especially since Fluffbakery keeps having their sold out. I totally winged this recipe. I made minor adjustments to a vanilla cupcake recipe, and basically followed my gut. So before I forget the recipe (I have a habit of not taking note of my recipes), here it is.
Feedback from my friends is that the taste of coconut is not overpowering, and the infusion of gula melaka and real pandan extract makes you forget you’re eating a cupcake. I hope this recipe will work fine for you!
makes 12 cupcakes
Real Pandan Extract
1 huge bunch of pandan leaves, cut into smaller pieces
1/2 cup water
- Blend the pandan leaves and water together in a blender.
- Strain the pandan juice through a fine sieve, or a cheesecloth if you prefer.
- Squeeze out as much juice as you possibly can.
1 1/2 cups plain flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cups caster sugar
125g unsalted butter at room temperature
2 tablespoons real pandan extract
1/2 cup milk
- Preheat oven to 180 deg.
- Sieve flour, baking powder and salt through a fine sieve. Set aside.
- Beat butter and sugar together until white and fluffy.
- Add in eggs, one at a time.
- Add flour mixture, alternating with milk and the pandan extract.
- Scrape down the sides of your mixing bowl and beat for another minute or two until the batter is well incorporated.
- Divide the batter equally into a muffin tin that has been lined with cupcake liners.
- Bake in the oven for 15 to 17 minutes, or until a skewer inserted comes out clean.
- Ensure that the cupcakes are cooled down to room temperature before you core and fill them.
Pandan gula melaka filling
200g gula melaka, cut into smaller pieces
1/2 cup desiccated coconut
- In a pan, add the water to the gula melaka and let it simmer on the stove for about 10 minutes, or until all the sugar has been dissolved and the sugar solution thickens.
- Let cool to room temperature before adding the desiccated coconut and mix it well.
Coconut Whipped Cream
1 cup heavy whipping cream
1/4 cup caster sugar
1 teaspoon vanilla essence
1 cup desiccated coconut
- Beat whipping cream with sugar and vanilla on medium high until stiff peaks.
- Gently fold in the desiccated coconut into the cream.
- To assemble, core the cupcakes, then fill in with the filling and pipe the coconut whip cream on top as desired.