It has been awhile since I last baked with Pandan Leaves and Fresh Coconut Milk! Love these two combinations, it gives a real aromatic fragrance and pretty colours.
I've used these two wonderful ingredients for a simple bake yesterday, a pretty green soft sponge cupcake recipe! Happy with the outcome...pretty colors, lovely smell all over my kitchen and super soft texture..^^
Ingredients for 24 small cupcakes:
6 large egg yolks
20g fine sugar
100g fresh coconut milk
50g concentrated pandan juice (refer to Table for 2..or more for the step by step method)
100g low gluten flour
15g corn flour
6 large egg whites
70g fine sugar
~ Prepare paper cups on cupcake mould
~ Preheat oven at 180'C
~ Lightly whisk egg yolk and sugar with an egg whisk till bubble forms
~ Add in concentrated pandan juice and coconut milk. Blend well.
~ Add in flour and mix well.
~ Beat egg whites and sugar till a soft peak forms
~ Gently mix the meringue into the egg yolk batter until well blended.
~ Spoon into prepared paper cups and bake for 20 minutes at 180'C
The texture are really soft and its almost like a Pandan Chiffon Cake. Store these cutie greens in an airtight container and they can only be kept not more than 48 hours. The sponge may be too moist and sticky on top!