Steamed Kuih Puteri Ayu cupcakes offer a delicate balance of sweet, floral pandan sponge and a savory, salt-kissed base of freshly grated coconut. The crumb is incredibly soft and airy, thanks to the use of a stabilizing emulsifier that creates that signature lift, while the rich coconut milk base provides a mellow creaminess that defines this traditional Southeast Asian treat.
Preparing these dainty, green-hued cakes requires a simple two-stage steaming method using mini bundt or muffin moulds. The base layer of coconut is pressed in first to provide a firm, textured foundation, followed by a light, fragrant batter that rises during the steam. The result is a beautifully contrasting two-tone appearance that makes them a staple for afternoon tea or mid-morning snack rotations.
Because they are best enjoyed at room temperature, these cupcakes are practical for hosting or batch preparation. They hold their shape well, making them easy to serve on a platter where the contrast between the vibrant green top and the snow-white coconut bottom stands out naturally on the table.
Read Full StoryIf you love the aromatic combination of pandan and coconut, there is plenty more to explore in your kitchen. For another classic treat that showcases this pairing, try your hand at soft pandan pancake rolls filled with a sweet coconut core. If you find yourself with extra shredded coconut and want something simpler for your morning coffee, this easy eggless coconut loaf makes for a reliable, fuss-free bake.
Key Ingredients
- Grated Coconut: Provides the signature savory bottom layer that contrasts with the sweet steamed cake.
- Pandan Paste: Infuses the cupcake batter with a vibrant green color and distinct floral aroma.
- Coconut Milk: Adds essential moisture and a rich, creamy tropical flavor to the cake base.
- Tapioca Flour: Helps bind the grated coconut layer so it stays firm during the steaming process.
- Ovalette: Acts as an emulsifier to stabilize the egg foam for a light and fluffy cake texture.
- All-purpose Flour: Serves as the structural foundation for the light, spongy cupcake batter.
- Cornstarch: Contributes to the soft, tender crumb characteristic of traditional steamed Malay cakes.
More Southeast Asian Steamed and Coconut Treats
- Semprit Pandan Cookies are a great choice if you enjoy the delicate, floral fragrance of pandan in a crisp, bite-sized format.
- Chocolate Layered Pumpkin Steamed Cake offers a similar tender texture to these cupcakes but incorporates earthy, warm autumn flavors.
- White Chocolate And Coconut Barfi Bites lean into the rich, creamy side of coconut for those who prefer a decadent, candy-like dessert.
Kuih Puteri Ayu (Malay Steamed Pandan & Coconut Cupcakes)
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Grated Coconut Layer
Pandan Coconut Layer
Steps
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