Caramel Kueh (with dessicated coconut)

There're just some kuehs that you can't go wrong with, such as those you can whip up in a jiffy without worrying about whether you'll attain the right texture of skin or whether the taste will turn out right. I love this easy, light and fluffy sweetish Malay-style kueh, great for tea, breakfast or best as an asian dessert to finish off an asian style meal, like Nasi Lemak which I made for dinner last night.  Trust me, it never fails to please and as a dessert it belongs to the hall of exotic, beating any western type cake or dessert to a pulp!

You'll need:
200g white sugar
100ml hot water
5 T powdered milk
200g flour
1/2 tsp bicarb
4 eggs
6 T sugar
pinch of salt (for serving only)
100g grated coconut or dessicated coconut (for serving only)

Method:
1. Melt sugar on its own in a saucepan on low to medium heat until it caramelises and turns golden brown.  Add the hot water at this stage and bring to a boil until the caramel dissolves completely to a syrup.

2. Sift powdered milk, flour and bicarbonate of soda in a medium bowl.  Meanwhile, heat the steamer with some moulds.

3. Beat eggs and sugar together until mixture is fluffy and light.

4. Fold in the sifted flour mixture into the caramel syrup and then fold in the egg mixture.

5. Sieve the whole batter if there are any lumps.

6. Fill the moulds (just 3/4 full) and steam for 8-10 minutes, or until done. Cool the kueh before removing them from the moulds. Sprinkle some coconut and salt on top of each kueh before serving.