In Indonesia this is called ‘putu ayu’ or ‘pretty cup cake Little cakes like these are popular all over Southeast Asia, not as a dessert but as a snack eaten any time between meals. In particular, they are served with tea whenever friends or neighbours call. No one ever makes an appointment to do this, so every household should have alittle stock of cakes ready to offer anyone who drops in for a chat.
Traditionally, these cakes are fairly solid in Indonesia, but I like to make them lighter, principally by beating the eggs. If using fresh coconut, one will be sufficient to make the coconut milk and to supply the grated coconut flesh. As a mould, I use Chinese tea cups without handles, but small ramekins or ring moulds, or any small cup-shaped moulds made of aluminium, will do just as well.