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Mini Steamed Winter Blue Coconut Bundt Cake

The sweetest things come in these Mini Steamed Winter Blue Coconut Bundt Cakes, and it is the most delicious way to welcome the winter season with a frosty winter blue cutie. With a light and lovely crumb and the winter-ful color achieved with a kiss of Suncore Foods® Aqua Blue Spirulina Powder, this bundt is reminiscent of an un-brrr-lievably beautiful dessert. 'Tis the season to eat, drink, and be merry, and make your December merrier by creating this recipe.


Makes 6-7 Steamed Cakes

Blue Cake Layer:
3/4 cup regular flour
1/4 tsp baking powder
A pinch of salt
1 medium sized egg
1/3 cup caster sugar
6 tbsp coconut milk
3/4 tsp ovalette
1/2 tsp pure vanilla extract
2 tsp Suncore Foods® Aqua Blue Spirulina Powder
2 tsp water

White Cake Layer:
80 grams freshly grated coconut
1/2 tsp salt
1/2 tbsp tapioca starch



1. Blue & White Cake Layer — Lightly grease the pan. Mix all ingredients until well combined. Place 2 tsp mixture into bundt pan, and firmly press them down. Set aside. Beat egg and sugar until pale. Add in the blue mixture, ovalette & vanilla; mix well. Shift in flour, baking powder & salt; mix thoroughly. Lastly, add in coconut milk. Mix until well incorporated. Transfer the mixture to a piping bag. Pipe directly to the white coconut layer until all the way full. Gently transfer them to the bamboo steamer. Steam on high heat for 15 mins.

2. Enjoy!