Steamed Caramel Cupcakes
150 gm gula melaka (chopped) 80 ml filtered water hot water for topping up 80 gm butter (melted) 100 ml evaporated milk 1 egg (slightly beaten) 200 gm self raising flour (sifted) 1 tsp soda bicarbonate A pinch of salt - Grease heat proof tea cups or coffee cups of your choice with butter. - Caramelise shaved or chopped gula melaka in filtered water. Put water into small saucepan, then place the shaved gula melaka right in the centre. Bring to boil slowly until consistency becomes thick and gluey. Careful not to burn the sugar. In place of gula melaka, one can also use brown sugar, follow the same process. - Pour out into a measuring jug and top up with hot water until 150 mls. Stir well and leave to cool. - Sieve flour, soda bicarbonate and salt together. Make a well in the centre and leave aside. - Add butter, evaporated milk and egg into the cool gula melaka sugar. Stir well. Pour mixture into the centre well of the flour and stir consistently with a fork until mixture becomes a smooth batter. - Spoon mixture into the greased cups and place into a preheated steamer for approx. 30 - 35 minutes or until skewer comes out clean. Cool, and served drizzled with some melted gula melaka.
Note : In order to achieve the cracked top effect, use teacups with a smaller bottom then the top opening. When steaming, the heat will push the cake upwards thus causing the crackling effect. I like the texture of these steamed cupcakes cos they are laced with the fragrant gula melaka taste and smell and it doesn't stick to my teeth everytime I take a bite. Absolutely gorgeous and a changed from normal cupcakes!