RECIPES

ORH-NEE CUPCAKE

INGREDIENTS

Sponge Cupcake

260g

Prima Sponge Cake Mix

4 nos

Eggs

1 tsp

Vanilla Extract

220g

Melted Butter

Yam Paste (Orh-nee)

300g

Yam (Taro)

4 tbsp

Sugar

30ml

Vegetable Oil

Coconut Cream

100g

Thick Coconut Milk / Coconut Cream

2 tsp

Sugar

¼ tsp

Salt

PROCEDURE

SPONGE CUPCAKE

  1. In a mixing bowl, whisk Prima Sponge Cake Mix, eggs and vanilla extract on maximum speed for 7-10 minutes until the batter turns pale yellow, fluffy and thick.
  2. Reduce to speed 1 and gradually pour in melted butter. Gently fold with a spatula until the butter is evenly mixed.
  3. Fill the cupcake liners with batter until ⅔ full and bake at 200oC for about 15-20 minutes.
  4. Set aside and let the cupcakes cool completely.

Yam Paste (Orh-nee)

  1. Steam the yam for 20 minutes and mash until fine.
  2. Heat vegetable oil in a wok, add in mashed yam and stir-fry until a smooth paste is formed.
  3. Add sugar to taste. Set aside.

Tips: If the yam paste is too thick, add water until desired consistency. The paste should be stir-fried until it does not stick to the base of the wok.

Coconut Cream

  1. Mix coconut cream ingredients and heat over a saucepan. Set aside.

Assemble

  1. Add yam paste on top of the cupcake as desired.
  2. Add a teaspoon dollop of coconut cream on top of the yam paste and ready to serve.

Tips: Cake is done when skewer stick inserted in centre comes out clean.