This is an Asian fusion recipe with the flavor of Thailand's Khanom Krok made in the style of a Filipino Puto Mamon.
You can use a steamer, and some mini silicone muffin cups (if you don't have the proper puto making kit.)
dried anchovies or 12 dried shrimp, cut and pounded to a dust
sprig garlic chives, finely chopped
Serving Size: 1 (824) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 28 g42 %
Total Fat 3.1 g4 %
Saturated Fat 2.7 g13 %
Cholesterol 6.2 mg
Sodium 54.8 mg
Dietary Fiber 0.4 g1 %
Sugars 3.2 g12 %
Protein 1.2 g
MUFFINS: Mix together the 1 1/3 cup of flour, dessicated coconut, baking powder, egg, sugar and coconut milk to make a smooth batter.
Pour the batter to half fill the mini silicone muffin cups.
Steam the muffins for 5 minutes,.
TOPPING: Mix together the 1/2 cup coconut CREAM, glutinous rice flour, corn flour, sugar, salt to make the coconut cream topping.
Take the Muffins at 5 minutes and smear evenly with a small teaspoonful of coconut cream topping mixture, and then sprinkle with dried anchovies dust, corn kernels and garlic chives, then return to steamer for additional 3 minutes.
Lift from steamer, release gently from silicone molds and serve.