INGREDIENTS:
10 egg yolks, whisked together
1 small can (168 ml) sweetened condensed milk
2 & ½ cups all- purpose flour
1 tbsp baking powder
1 cup coconut juice
1 cup sugar
1 star anise
¼ tsp salt
½ cup or 1 stick of butter (at room temperature)
¼ cup canola oil
Margarine or butter (for topping)
Caster or refined sugar (for topping)
HOW TO COOK:
Prepare the molds by lining it with paper liners (or use wax paper lightly greased with butter).
Preheat your oven at 350 F or 177 C.
In a sauce pan, boil the coconut juice and sugar over low heat for 5 minutes and add the star anise at the last minute to infuse in the syrup, set aside to cool.
In a bowl, combine flour, baking powder, and salt then stir until well mixed and set aside.
In a mixing bowl, cream the butter until smooth and pale and add in the egg yolks and mix for a minute.
Add the oil, coconut syrup, and condensed milk while continuously mixing.
Lastly, add the flour mixture and whisk until incorporated but don’t over beat the batter.
Pour the batter into the prepared molds.
Bake in the preheated oven at 350 F or 177 C for about 18 to 25 minutes or until toothpick inserted comes out clean.
Let it cool then lightly brush the top with margarine or butter.
Sprinkle with caster or refined sugar on top and let it cool on a wire rack. Enjoy!
IMAGE: peanutbrowas.com