I made cupcake versions of pastry chef cousin Irene's coco-pandan cake the other day, and found my method so innovative, I had to share.
Actually, I lie. This is not innovation. It is a fluke.
Upon removal from the oven, I noticed the cakes started deflating rapidly. So much so that it had created quite a significant crater in the middle, in which I spooned the coconut-mochiko filling. Around the edges I piped vanilla whipped cream using a fluted tip.
Also, in the recipe for coco-pandan cake, I noted that it's not necessary to dissolve the mochiko in coconut juice. Correction: it is completely necessary, unless you want gritty filling.