• Cut the gula Melaka into smaller pieces. Put this in a saucepan along with the coconut milk over low heat and stir until sugar melts. Let it cools down completely before using
• Mix the dry ingredients and set aside. Fill up your steamer with water and start boiling the water. Make sure there's enough water to steam over high heat for at least 15 minutes. The steamer needs to be ready to go when the cake batter is ready. Wrap the lid with a cloth to prevent water condensation drips on the cake. Line the muffin cups with paper liners

Prepare the cake batter:

• Place the egg and the granulated sugar in a mixing bowl. I use a stand mixer fitted with a paddle attachment. Start beating them at a high speed (speed 8 on Kitchen Aid) until the batter is pale and creamy. Turn the speed to medium (speed 4) and add the milk and beat until combine
• Add the flour mixture, 1/3 at a time until they are combined. Add the oil and continue to beat until the batter is thick. Let me warn you that the batter is very thick. I actually transfer to a piping bag. You don't need one, but it does make life easier. You can use two spoons to help you scoop
• Pipe the batter about 3/4 full. Don't fill it up all the way to the top or the split will overflow resulted in an irregular shape

Steam the cake:

• Transfer to the steamer and steam on HIGH heat for 15 minutes. If your cakes are larger, you may need 18-20 minutes. DO NOT open the lid during steaming
• Remove from the steamer after that and transfer out from the cup to a cooling rack after that so the bottom won't be soggy and wet as water condensation accumulates at the bottom
• Serve them warm or at room temperature

Storing:

• Once they have cooled down completely. Store them in an air-tight container for 3 days. For longer storage, individually wrap with a cling wrap and put inside a freezer bag, push all the air out and freeze for one month. Simply reheat from frozen state, in the steamer for 5 minutes or until heated through or use a microwave until heated through