There’s so much to love about kueh puteri ayu, those mini bundt-shaped morsels of steamed pandan cake topped with grated coconut. Well, except for the effort of pressing grated coconut into multiple little moulds and filling them with batter individually. And then painstakingly unmoulding them one by one. “There must be an easier way to make this lovely confection”, we thought. Which is how we found ourselves pottering in the kitchen and filling our large bundt pan with the jade-hued batter.
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