I taught this recipe several times at the Community Centre as it was very popular with the residents. It is a very fulfilling experience teaching and getting the residents to decorate the blossoms before steaming began. Each blossom is a decadent piece of aromatic Kuih as you take a bite of each.

I have done several variations of them, all it needs is your imagination and creativity to come up with the type of fillings and the patterns that you want to draw.

So if you are serving at a birthday party for children, you may want to have chocolate, hazel nut spread filling or even peanut butter. For the adults they would prefer dark chocolate, palm sugar, inti or even mixed fruits filled with rum. Blossoms making is also an activity with children, friends and residents .

That was what I did and enjoyed every moment when I gazed at each resident to note how happy they were with their designs and then the steamed blossoms which they ate with glee ultimately. Enjoy!

INGREDIENTS

3 large eggs

275 gms  plain flour

I tbsp corn flour

3 tsp baking powder

125 gms castor sugar

Pinch salt

1 tbsp ovalette – optional

100 ml milk or more

100 ml coconut milk or more

pandan leaves – pl see notes

GEL food colouring – optional

Hazel nut spread OR

Pieces of palm sugar OR

Inti which is grated coconut cooked with palm sugar

UTENSILS – Bowls, Electric whisk or hand whisk, toothpicks, steamer with tray, steaming mini cups, muffin liners,  piping bags,  aluminium foil, tall containers to keep your piping bags.

METHOD

Whisk eggs with the sugar till creamy and white.

Add sifted flours with baking powder, ovalette, , salt and milk together to form a thick batter. (Add a knotted pandan leaf and rest the batter for 15 minutes – if you want the pandan aroma or you can omit this )

Pour the batter in 2 or more  bowls depending on how many colours you want to use. Colour them to your liking. ( You may use fresh pandan extract)

Pour each coloured batter into separate piping bags for easy handling.

Prepare baby cups on a steamer tray. Insert cup liners. Pipe the batter into each cup halfway, put 1 teaspoon of the gula Melaka  or any other filling and continue with another coloured batter to cover the filling.

Complete all the rest.  The patterns are your creation.  You can use a different colour on each and create patterns such as zig zag, polka dots or flowers etc. You may want to leave it plain too.

Arrange it on a steamer. Steam for 10 mins.  Serve hot or cold.

Notes

• This is a kuih, adapted to suit my taste and you may use more coconut milk and leave out fresh milk. I like the rich taste of milk and wanted to downplay coconut milk as the filling has coconut too.
• Use pandan extract by blending the pandan leaves with some water. Strain to use. It gives a beautiful sweet aroma and will also colour the blossoms a lovely green as in picture.
• Use only 1 filling at one time to save work and effort. The filling is your own imagination, because you can use pieces of chocolate, ganache or even kaya.
• If you do not have mini cups, you may use chinese tea cups which I used, or mini muffin pans as well.