These soft, fluffy Pandan Chiffon Cupcakes come generously filled with kaya, topped with fresh cream and sweet mangoes. I absolutely love the combination of pandan and kaya, and wanted to ensure that kaya is incorporated somewhere. It’s not difficult at all by cuttinng a small hole in the Pandan Chiffon Cupcakes. I hope you will enjoy this treat which combines traditional flavours in a modern dessert format!

Before I start, I wanted to assure you that these Pandan Chiffon Cupcakes are worth every effort in making. However, it may be slightly more intimidating for beginners to do, and hence, I thought a detailed video would be really helpful. These Pandan Chiffon Cupcakes are part of my goal in combining local flavour heritage with an Instagram-worthy appeal of boutique style cupcakes without sacrificing flavours.

I thought to share additional tips for those baking these!

  1. Fresh Ingredients
    As much as you could, use fresh ingredients for the best flavours. This extends to the pandan juice, coconut milk and mangoes. While packeted / bottled ones work just as well, there’s a mariginal difference to them!
  2. Whipping of Egg Whites – Stabilisers
    If you’re foreign to the world of whipping egg whites, stabilisers help a lot! This includes a small dash of cream of tartar or just a tiny spoonful of lemon juice (1/4 tsp to start). Doing so provides some acidity to the egg white mixture which will help form stiff peaks much sooner. I usually add it in when the egg whites are all foamy, but not yet opaque and fully white (approx 2 minutes into mixing).
  3. Core a Cupcake
    For those without a specific cupcake corer tool like me to remove the centre of the cupcakes, just use a small knife! Be patient and be neat with it and it would give the same result. Afterall, it will all be hidden under that dollop of fresh cream and mangoes!

Without further ado, the video and recipe! I hope you will enjoy these Pandan Chiffon Cupcakes as much as I do.

Pandan Chiffon Cupcakes
by Javier Tan June-29-2025

Soft and fluffy, these Pandan Chiffon Cupcakes come generously filled with creamy kaya, topped with fresh cream and chopped mangoes!

Ingredients (Pandan Chiffon Cupcakes)

  • 10 Pandan Leaves + approx 1/3 Cup or 80ml Water (60ml should work too)
  • 4 Eggs, separated
  • 1/4 Cup + 1 Tbsp or 60g of White Sugar
  • 1/2 Tsp or 2.5ml of Pandan Flavour / Extract
  • 2 Tbspns + 2 Tsp or 40ml of Coconut Milk
  • 1/4 Cup or 60ml of Flavourless Vegetable Oil, such as Canola
  • 3/4 Cup or 90g of All-Purpose / Plain Flour
  • 1 and 1/4 Tsps or 5g of Baking Powder

Ingredients (Assembly)

  • 120g of Kaya, adjust to taste and preference
  • Approx 1/2 Cup or 120ml of Whipping Cream
  • 1/2 Fresh Mangoes, chopped, adjust to taste and preference

Instructions

  1. Firstly, blend pandan and water together, and strain to get pandan juice.
  2. Then, in a mixing bowl, whisk yolks and 30g sugar till frothy.
  3. Mix in pandan flavour, 35ml pandan juice, coconut milk and vegetable oil.
  4. Next, sift and mix in baking powder and plain flour.
  5. Separately, whip egg whites with remaining 30g sugar in 2 parts till stiff peaks.Whisk in 1/3 of the meringue into the batter. Fold in the remaining 2/3 until consistent colour and texture, batter will be smooth.
  6. Transfer to paper cups, hit the pan against the counter to dislodge excessive air bubbles and bake at 160C for approx 38 – 43 mins till golden brown. Once done, cool for approx 30 minutes.
  7. Core / remove the centre of the cupcakes with a small knife. Then, fill with kaya and top with fresh whipped cream.
  8. Serve with chopped mangoes. Enjoy!

Details

  • Prep time: 1 hour 20 mins
  • Cook time: 40 mins
  • Total time: 2 hours
  • Yield: 9 Soft and Fluffy Pandan Chiffon Cupcakes!

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve preferably fresh at room temperature (on the day itself) or in a fridge (up to 4 days). If refrigerated, do remove it 10 mins prior to serving.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan