Gula Melaka Muffins
I was trying to think what kind of muffins I should make this week.
I wanted to do something asian - without being it too complicated.
And I've also always loved the taste of Gula Melaka, especially
in Onde
Onde and
Chendol. And since I
like using brown sugars in my muffins I thouhgt it might be sweet
idea to use Gula Melaka instead. Gula
Melaka or Coconut
sugar originally from Malacca is one of the most wonderful
ingredients in my book. It has a wonderful aroma and a sweetness
that is slightly savoury and subtler than the cane sugars. The
texture of the sugar is highly dense and slightly tricky to handle,
it's abit like corn flour mixed with water. It's best to melt it
down first or dissolve it with any other liquid substance rather
than using it as a dry ingredient.
Gula melaka
comes in a cylindrical block, so you would need a strong knife like
a clever to chop it up or use a motar to break it up into smaller
the pieces.
Gula Melaka
Muffins
Makes
12
2 Cups Whole
Wheat Flour
1 Tsp Baking
Soda
½ Tsp Salt
300 gms Gula Melaka (chopped up)
2 Eggs
½ Cup Vegetable Oil
½ Cup Coconut Milk
1 Tsp Vanilla
Preheat oven at 200C
In a mixer, blend Gula Melaka, eggs, oil, coconut milk and vanilla
together.
Sift flour, baking soda, and salt together.
Pour egg mixture into the flour mixture, using a spatula fold in
ingredients.
Pour into a greased muffin tin or muffin cup until
⅔ full.
Bake for 20 minutes until deep golden brown, and after a toothpick
inserted in the center comes out clean.
Carefully remove the cupcakes from the tins and place on a wire
rack to cool completely.