Using an ice cream scoop, fill the lined muffin tins about 2/3 full.Beat until smooth, about another minute or so. Finally, ending with the other half of the flour mixture. Then add half of the flour mixture, followed by all of the pandan coconut milk mixture.Then add egg and beat until smooth, about 30 seconds to a minute. It will be lighter in color and no longer grainy, could take several minutes. In the bowl of a mixer, beat butter and sugar until light and fluffy.If you need to add a little bit of water, add it to the pandan pulp and squeeze out more pandan juice. The total of the pandan juice and coconut milk should equal about 1/2 cup. Strain the pandan juice over 1/3 cup of coconut milk. Blend until the pandan leaves are a pulp. Cut the pandan leaves and place in a blender with water.Sift all-purpose flower, baking powder and salt into a small bowl.Line a standard muffin pan with 12 cupcake liners. Whole milk will yield softer cakes.ġ ½ cup (180g) all-purpose flour (spooned into measuring cup and leveled)ġ/3 cup (79 ml) coconut milk or whole milk (Whole milk preferred) The fat/oil in the coconut milk produces a crustier crust. **Update – after making these a few times, I’ve come to like the whole milk or low fat milk over coconut milk.If you don’t have coconut milk or don’t want to open a can of coconut milk for cupcakes, you can use whole milk for this recipe.It tastes like soft serve pandan ice cream. Just substitute 1/2 teaspoon of pandan paste for the the vanilla extract. For the frosting, I use a half recipe of my whipped cream frosting.And you do not need to add any food coloring. Some of my video footage is of the recipe using pandan paste only so it will look like more than 1/8 teaspoon of pandan paste because it was more. The paste will stick to the measuring spoon and stirring the mixture with your measuring spoon with help get it all off.
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