have you ever had this nagging feeling of what to cook whenever a festive season is around the corner? what mood do i want to create? i want it to be different but not too overwhelming for my guests....who am i inviting? what is the occasion? are they adults or children? big eaters or mousy eaters? well there is room for everyone... read on.

Saturday, October 07, 2006

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!

For those who are thinking "What on earth is this Gula Melaka?" here's a little description. Gula means sugar in the malay language and Melaka is actually a state in Malaysia. "Gula Melaka" is a type of palm sugar made famous in the state of Malacca, Malaysia. It is a rich dark brown harden sugar made from coconut and caramel-flavoured sugar tapped from palm trees. It is boiled until thickens and poured into bamboo tubes to harden hence taking the bamboo segment shape. Sold in many countries and mainly used to flavour desserts.


  • wow!!! another pro looking work from u audrey! this is simply like an artwork. i love the way the gula melaka flows from the mug. and the mug....its so pretty. very "cafe looking" :)

  • does the texture like fatt koe? this one looked so unique

  • Wow, looks yummy! Very nice composed picture as well -fuchsia-

  • Thanks again Evan, I really love taking food photos, very exciting!

    Babe, I think fatt koe has a different taste but the texture is almost the same. Fatt Koe with toddy (fermented coconut water) is lovely but the usual ones we get at our local stalls just lack that ummph and texture. Some just sticks to the teeth like play dough!

    Thanks for your encouragement anonymous! it's a joy to be able to share what i love with all of u.

  • malaysians call it fatt koe? in singapore we call huat kueh. more cantonese terms are used in malaysia than singapore i think. we mostly address local food in hokkien, dunno why. anyway its my favorite. i love teaming it with thick slabs of butter :p

  • Yea Evan, butter goes really well with this little fellow!

  • Very nice pix - love the flow of sauce from the cup.

  • Thanks very much boo.


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I'm Audrey from Somewhere in my kitchen, Malaysia.

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