Sago Palm Sugar Cupcake

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Sago filling

¼ cup sago pearls

2 tbsp sugar

300ml water

100ml coconut cream

Coconut cake

260gm cake flour

1 tsp baking powder

½ tsp bicarbonate of soda

½ tsp salt

4 large eggs(separated)

110gm unsalted butter,softened

400gm castor sugar

250ml coconut cream

Palm Sugar Icing

110gm unsalted butter,softened

¼ tsp fine salt

1 tsp vanilla essence

440gm icing sugar,sifted

90ml heavy cream

2 tbsp palm sugar syrup/gula Melaka syrup

There are 3 stages for this cupcake.

First,prepare the sago filling.

In a pot,boil the sago pearls ,sugar,water for 15 mins.Turn off  the heat and cover teh pot with lid for 10mins or until pearls are translucent.Mix in coconut cream .Cool the sago.

To make coconut cake:

Preheat oven at 180C.

Line muffin pan with paper cups or muffin cups.Sift the flour,baking powder ,bicarbonate of soda and salt.

In a bowl,cream butter,sugar  and coconut cream until fluffy.Add yolks one at a time,beating in slow speed.Add in the flour ingredients bit by bit and mix.

In a separate mixer,beat egg whites with a pinch of salt until stiff but not dry.Using a spatula fold in the egg whites in the flour mixture.Fill in paper cups ¾ full and bake for 18 to 20mins or until golden  colour.Remove and cool.

To prepare the icing: Cream butter on medium speed until fluffy .reduce speed and add in essence and salt.Add the icing sugar alternating with cream until you achieve a smooth mixture.This should take about 25mins.Refrigerate before using.

To decorate the cupcake: Make a small dent in the cupcake and fill with sago mixture,then top up with palm sugar icing .You can decorate as desired.

Note: Leave the cake to cool down completely before icing.

The cake tastes better the next day.

The icing gives the cupcakes a rich taste so try your best not to omit it when trying out the recipe.

Adapted from: Flavour Magazine

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