Pandan Cupcakes
Move over green tea- I've found a new green colored love. Pandan! I've never had pandan flavored foods until recently. I've always thought of it as the green tea equivalent. While the two taste very different, they both a pretty green. At Chinese and Japanese bakeries, all the green colored desserts are usually green tea flavored. At Filipino and Vietnamese bakeries, the green desserts are pandan flavored.
When I first tried a pandan flavored dessert, I really loved it. I don't know quite how to describe the taste. It's a bit coconutty, nutty, perfumy.
After finding some pandan extract gel, (check your local Asian supermarket. I had to ask the clerk to find it) I decided to try making some pandan cupcakes. They came out great! I did feel that they were a little too bright green. My family was also turned off by the color, but they loved the taste. In fact, it's the first dessert I've made that was so universally loved. Everyone in my family has such different tastes when it comes to desserts, I'm surprised everyone loved pandan so much.
Now that I know I like baking with pandan, I can't wait to create more pandan flavored desserts. Pandan agar jelly, sweet rice balls, pudding, cookies…the possibilities are endless!
Pandan cupcakes (Adapted from Chez Us)
Ingredients
1 cup unsalted butter
1 3/4 cup unrefined sugar
2 eggs
3 teaspoon pandan
1 teaspoon vanilla
2 1/2 cups ap flour
2 1/2 teaspoons baking powder
1 1/4 cup milk
Directions
1. Heat oven to 375. Line muffin tin with cupcake papers.
2. Stir
together flour and baking powder in a bowl, set aside.
3. Cream butter
and sugar together. Add eggs, pandan and vanilla, beat until fluffy.
4. Add flour and milk and mix until blended and smooth.
5. Fill
muffin tins with batter, about 3/4 of the way. Bake for
about 15 – 20 minutes. Remove from oven and cool on a rack.
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diva — February 9, 2010 @ 3:24 pm
beautiful! Pandan is certainly a very comforting flavour and the green I absolutely adore!
Kirbie — February 10, 2010 @ 9:31 am
Thanks! I like the the green too. I can’t wait to bake more pandan treats.
caninecologne — February 10, 2010 @ 7:39 pm
hi kirbie
i bought pandan extract awhile ago at seafood city. sadly, i haven’t used it yet. after having seen this post, i think i will finally break open that seal! i hope it’s still good!
Kirbie — February 11, 2010 @ 12:14 pm
I hope you do make them! I’m planning on making a trip to Seafood city and getting some more. There’s so many desserts I want to try out.
TroubleBaker1 — February 24, 2010 @ 4:16 am
…Just found this via SeriousEats… if you ever feel super awesome adventurous…try making something with panandus leaves! they’re very long (2-3 feet!) and you steep them in a liquid to extract the flavor… so custards would be fantastic! or… *cough*icecream*cough* =D
Kirbie — February 24, 2010 @ 1:43 pm
ice cream and custard sounds delicious! I’ll have to find pandandus leaves though..I actually looked for it at the Filipino supermarket but I couldn’t find it.
ChristineR — August 16, 2010 @ 1:06 pm
How many cupcakes does this recipe make?
Kirbie — August 16, 2010 @ 1:52 pm
Sorry, I’m always forgetting to put the amount the recipe yields. It’s been a while since I made these, so I don’t quite remember for sure. I believe it was about 18 cupcakes. I filled my batter a bit too high though which is why these rose so high, so you might be able to get a couple more.
ChristineR — August 17, 2010 @ 9:50 am
Thank you! I will try this recipe this week for my mom’s birthday. Can’t wait to see the results!
Sue To — June 4, 2011 @ 4:10 pm
Tried this out today, turned out quite disastrous…I think I may have made a huge mistake of mixing the flour with the milk first before adding the rest of the mixture :\ and my mixture turned out rather lumpy and the end result was gooey lumpy cupcakes! May have been a better idea to add the milk to the Egg and Butter mixture before adding the flour… And also I think more flour was required hence the gooeyness. I managed to make a whopping 30 cupcakes out of the mixture.
Hopefully next time will be more of a success!
Kirbie replied: — June 5th, 2011 @ 11:38 pm
So sorry they didn’t turn out right for you. I didn’t have any issues following the recipe as is, but maybe changing the order like you said will solve it.
laura — July 6, 2011 @ 3:41 pm
Hi
I was wondering if it’s possible to replace the butter with vegetable oil? and replace the milk with coconut milk..?
thanks!
Kirbie replied: — July 6th, 2011 @ 4:13 pm
I think it’s definitely possible, but there may be other adjustments needed. I’m not familiar enough to know if it will turn out exactly the same. If you try it, please let me know how it turns out. I think it should be okay, but maybe not as fragrant and maybe not as moist because butter and coconut milk both are pretty rich ingredients.
Nha — October 5, 2011 @ 6:42 pm
I substituted 1 cup of flour for rice flour and the milk for buttermilk. Came out really soft and moist, best of all it stays that way! I definitely will add some coconut milk next time and toasted sesame seeds.
thankx for the recipe
Kirbie replied: — October 6th, 2011 @ 8:09 am
Nice adjustments. I’ll have to try the rice flour and buttermilk sometime!