Sweet lengkeng muffins with coconut

Ingredients for 1 servings:

• 100 g margarine, melted
• 4 eggs, size M
• 120 g granulated sugar
• 1 tbsp vanilla extract
• 1 pinch of salt
• 220 g wheat flour type 405
• 1 tbsp turmeric powder
• ½ tsp cardamom powder
• 12 g baking powder
• 100 g desiccated coconut, fresh or frozen
• 12 fruits (lengkeng fruits), fresh or canned, alternatively rambutan
• e.g. coconut milk (24% fat)
• 3 tbsp margarine for the mold
• 12 walnut halves
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Recipe from Lombok, Indonesia. Original title: Muffins Lengkeng dengan Buah Kelapa.

All ingredients must be at room temperature. Grease a 12-hole muffin tin. Melt the margarine in a double boiler, but do not allow it to exceed 50 degrees Celsius. Taste for saltiness; if so, ignore any salt added. Mix the flour with the spice powders. Finely grate the fresh coconut. Weigh and thaw frozen goods. Have the baking powder ready. Let the margarine cool below 45 degrees Celsius. Wash the fresh lengkeng fruits, remove the skin, and deseed them. Count the canned goods and let them drain. Preheat the oven to 200 degrees Celsius (top/bottom heat). Place the granulated sugar and a pinch of salt in a sufficiently large mixing bowl. Add the eggs and, using a whisk and a food processor, beat the egg-sugar mixture at full speed until light yellow and foamy. Add the melted margarine a tablespoon at a time. Add the desiccated coconut and mix until smooth. Finally, add the flour mixture a tablespoon at a time, stirring continuously, until smooth. If the batter is very thick, add coconut milk a tablespoon at a time until the mixture becomes honey-like and slowly drips off the whisk. Spoon a spoonful of the batter into each mold and place the lengkeng on top. Fill each mold about 90% full with the remaining batter. Garnish the muffins with walnut pieces. Bake the muffins in a hot oven on medium heat for about 15 minutes, until the edges are golden brown. Remove the muffins from the oven and let cool. Remove from the muffin tin while still warm, transfer to a serving plate, garnish, and serve warm.