A common sight at any Ramadan bazaar, these sweet mini pandan sponge cakes are made with fragrant pandan-infused batter.
Place whole eggs, ovalette and caster sugar in a bowl attached to a KENWOOD mixer. Fix with a whisk attachment.
Whisk at high speed until thick. Change the attachment to a K-Beatar, add in evaporated milk, coconut cream, pandan extract and super fine flour. Mix at low speed until well combined.
Prepare 12 molds by lightly oil the cavity and fill with 1 1/2 tsp of grated coconut. Then pour the batter to 3/4 full, place the molds into a hot steamer and steam for 20 minutes. 4. Allow to cool before serving.