Recipe - Pandan Coconut Madeleines 🌿🥥
[Recipe] These bite-sized Pandan Madeleines are all about aroma, soft and perfect fluffiness! They have bold pandan flavours without weighing the batter down 🌿😋 I like a dash of coconut milk for extra richness 🥥
By the way, you can also consider making them in different moulds if you don't intend to get a madeleine mould, they will turn out just as good with some adjustments to the baking duration. I like how these are perfect with coffee or tea, or to pair with ice cream over a hot day for an extra treat ☕️🍨
Ingredients
70g Granulated White Sugar
2 Large Eggs
Pinch of cream of tartar (optional), helps stabilise egg whites
1 Tsp Pandan Extract
1/2 Tsp Vanilla Essence
Pinch of Salt
90g Flour (Sift if needed)
2g Baking Powder
110g Unsalted Butter, Melted, set approx. 10g aside for greasing the tray
30ml of Coconut Milk
Instructions
1. Mix 2 eggs, sugar and cream of tartar (optional) at high speed until tripled in volume and light yellow (approx 7 - 9 mins)
2. Once done, add in the vanilla, pandan extract and salt and beat until well incorporated
3. Sift and fold in the baking powder and plain flour
4. Then, mix the melted butter and coconut milk together. Fold in two portions until a single consistency is achieved, overfolding can deflate the eggs
5. Next, cling wrap the bowl and refrigerate it for approximately 30 - 45 mins
6. Preheat the oven to 180C and coat the madeleine pan with reserved melted unsalted butter.
7. Fill the mould approx 3/4 mould and bake for about 12min 30s to 15 minutes or until lightly golden brown. Baking time will be slightly shorter if using less batter, so watch carefully after the 10 minute mark!
8. Finally, serve with tea/coffee/milk with kaya or go plain, enjoy!
#easyrecipes #recipeideas #learnonlemon8 #madeleines #pandan
If you're looking to elevate your pandan coconut madeleines experience, consider experimenting with various pandan flavor pairings to enhance the aroma and taste. For example, adding a touch of toasted coconut flakes on top before baking can introduce a delightful crunch and deeper coconut profile. I find that substituting part of the granulated sugar with coconut sugar adds a subtle caramel note that beautifully complements the pandan. Additionally, while the recipe calls for pandan extract, using freshly blended pandan leaves strained to extract juice can offer a more vibrant and natural flavor, though it may slightly alter the batter’s moisture content, so bake times might need minor adjustments. For those who prefer a richer texture, incorporating a small amount of cream cheese or mascarpone into the batter can add indulgence without overpowering the pandan fragrance. When it comes to molds, if you don't have a traditional madeleine pan, silicone molds or small cupcake tins work well—just keep an eye on baking time as the thickness and heat conduction vary. Cooling the madeleines on a wire rack is essential for maintaining their delicate structure. Pairings elevate the treat further: pandan coconut madeleines are delightful with a spread of kaya jam, which adds a creamy, coconut-egg sweetness that complements the pandan's grassy notes. Alternatively, serving them alongside vanilla or coconut ice cream creates a refreshing contrast, especially on hot days. For beverages, a lightly brewed jasmine or green tea enhances the subtle herbal notes without overshadowing the pandan. For those interested in pandan powder recipes, incorporating pandan powder alongside or instead of extract can intensify the color and flavor, but it’s best to adjust the liquid ingredients accordingly to maintain the batter consistency. Lastly, storing your madeleines in an airtight container with a piece of bread can help keep them soft for a couple of days, perfect for meal prepping or gifting homemade treats.
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