Pandan Cupcake Recipe
Pandan cake is a light, fluffy, green-colored sponge cake. Other than Singapore, this dessert is also popular in other Asian countries like that of the Philippines, Malaysia, Indonesia and especially among the Indo community, due to its historical colonial ties with Indonesia.
You can easily try this whilst you are on your Hello! Singapore tours or if you find yourself craving for that Pandan tasty dessert. We have found an easy to follow recipe that you can do at the comforts of your home.
INGREDIENTS
60 g egg yolks
25 g castor sugar
50 g corn oil
50 g young, light green pandan leaves (rinse thoroughly and drain; chop roughly )
75 g undiluted fresh coconut milk blend with chopped pandan leaves; press to yield 65 g milk; discard pandan pulp1/8 tsp salt
80 g cake flour
¼ tsp baking powder sift with cake flour
150 g egg whites
60 g castor sugar
PROCEDURE
Measure and prep ingredients as detailed above. Line eight 180 ml molds with parchment paper. Preheat oven to 200°C.
Whisk egg yolks and 25 g castor sugar till thick and pale. Add corn oil. Whisk till well combined. Add 65 g of green milk and salt. Whisk till evenly mixed. Re-sift sifted cake flour and baking powder into the mixture. Whisk till just evenly mixed. Set aside. Wash whisk thoroughly.
Whisk egg whites till thick. Gradually add 60 g castor sugar whilst continuing to whisk. Keep whisking till egg whites just reach the firm peak stage.
Add egg whites to yolk mixture in 3 batches, mixing till almost even after each batch. Scrape down thoroughly. Fold till just evenly mixed. Bang mixing bowl against worktop 3-4 times to get rid of big air bubbles.
Fill moulds with batter, about 60 g each. Tap molds gently against worktop to level batter. Bake till cakes are golden brown and slightly springy, about 20 minutes. Cakes should crack after the first 10 minutes.
Transfer cakes to wire rack. Wait till cracks close up, about 5 minutes. Unmould and serve.
voila! you now have your homemade delicious pandan cupcake!