Cakes & Bread
Bolu Kukus Pandan Gula Merah (Steamed Pandan Palm Sugar Cupcakes), Sweet and Rich with a Signature Nusantara Aroma
Prep
20 min
Cook
20 min
Servings
12
Level
Medium
This Bolu Kukus Pandan Gula Merah (steamed pandan palm sugar cupcakes) has a rich, sweet flavor with a distinctive natural pandan aroma that will fill your home with a lovely fragrance. The texture is soft, moist, and slightly chewy thanks to the palm sugar melting perfectly into the batter. Perfect as an afternoon snack paired with warm tea or coffee.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams medium-protein all-purpose flour
- 150 grams palm sugar, finely shaved
- 50 grams granulated sugar
- 3 eggs
- 200 ml instant thick coconut milk
- 3 tbsp suji leaf water or pandan paste
- 50 ml vegetable oil
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp vanilla powder
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👩🍳 Instructions
- 1 Cook the thick coconut milk together with the shaved palm sugar over low heat, stirring constantly until the sugar has fully dissolved and the coconut milk is slightly warm. Remove from heat, strain, then let it cool to lukewarm.
- 2 Prepare a steamer pot, fill with water, and heat over medium heat until it boils and produces plenty of steam. Wrap the pot lid with a clean cloth so water doesn't drip onto the batter.
- 3 In a large bowl, beat the eggs, granulated sugar, and salt using a mixer on high speed until the mixture is fluffy, pale, and thick enough to leave a ribbon trail, about 7-8 minutes.
- 4 Lower the mixer speed, then add the warm palm sugar-coconut milk mixture little by little while continuing to beat gently until fully combined.
- 5 Sift together the flour, baking powder, baking soda, and vanilla powder. Add this into the egg mixture gradually, folding gently with a spatula using a fold-over technique so as not to knock out too much air.
- 6 Pour in the vegetable oil and suji leaf water or pandan paste, then mix again until the batter is smooth, well combined, and free of flour lumps.
- 7 Prepare paper or aluminum steamed cupcake liners, line them, then pour in the batter until nearly full (about 4/5 of the liner's height).
- 8 Place the filled liners into the steamer, which should already be hot and producing plenty of steam. Steam over high heat for 15-20 minutes without opening the lid during the first 10 minutes.
- 9 Check for doneness by poking a toothpick into a cupcake; if it comes out clean with no batter sticking, the cupcakes are done. Remove and let cool slightly before serving.
💡 Tips
• Make sure the steaming water is truly boiling and producing plenty of steam before adding the batter so the cupcakes can rise perfectly.
• Don't open the pot lid during the first 10 minutes of steaming, as a sudden temperature change can make the cupcakes dense and prevent them from rising.
• Use good-quality, genuine palm sugar for a more fragrant caramel aroma and a prettier brown color in the cupcakes.
• Beat the eggs and sugar until truly thick and at the ribbon stage, as this is the key to getting the cupcakes to rise high without needing a lot of baking powder.
📊 Nutrition Facts / serving
185
Calories (kcal)
3 g
Protein
7 g
Fat
27 g
Carbs
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