Introducing my fusion bake and South East asian take, Pandan Madeleines! Infused with Pandan (a south east asian flavour) and coconut milk, these Madeleines come with a delectable aroma!
My favourite part about Madeleines is always how they are so fragrant, soft and luxurious. As such, it is no wonder that its so expensive in bakeries outside. However, this can always be solved by baking your own Madeleines at home!
These Pandan Madeleines might not be the easiest to bake, but you will definitely catch the hang of it with practice! These bite-sized pandan green treats will be a good motivator for you to succeed!
For a boost in flavour, I like to serve my Pandan Madeleines with a Kaya (Coconut Jam) dip. The sweetness of Pandan complements very well with the richness of the Kaya. Otherwise, these Pandan Madeleines taste wonderful on its own too!
When it comes to technicalities, I felt that folding in of the ingredients was the most challenging. However, you would just need to be delicate and not deflate too much of the fluffed up eggs and you are good to go. I would strongly recommend using a mixer to fluff up the eggs!
Hope you like this recipe and should you have any problems following it, feel free to ask!
Pandan Madeleines Recipe
by Javier Tan November-17-2019
Soft, fluffy and luxurious. These bite-sized delicious Pandan Madeleines represent a South East Asian flavour with an amazing aroma!
1/3 Cup + 1 Tablespoons or 100g Unsalted Butter, Melted, set approx. 10g aside for greasing the tray
2 Tablespoons or 30ml of Coconut Milk
approx 1/3 Cup or 70g Granulated White Sugar
2 Large Eggs, each weighing 55-60g including the shell
1/4 Teaspoon or 1g Baking Powder
1/4 Teaspoon or 1.4g Table Salt
1/4 Teaspoon or 1.25ml Vanilla Extract or 2.5ml of Vanilla Essence
1 Teaspoon or 5ml of Pandan Extract
3/4 Cup or 90g All-Purpose / Plain Flour, Sifted
1/8 Teaspoon or a Pinch Cream of Tartar (optional). Helps stabilize the whipped egg and allow you to whip it up faster.
First, mix together the two eggs, sugar and cream of tartar (optional) in a clean metal bowl or the bowl of a stand mixer.
Next, beat at high speed for about 7-9 minutes until it is frothy and tripled in volume (please contact me if you would like a video).
Once done, add in the vanilla, pandan extract and salt and beat until well incorporated.
After that, sift the baking powder and plain flour.
Fold in the sifted flour and baking powder until you no longer see any of the dry ingredients.
Then, mix the melted butter and coconut milk together. Fold in two portions until a single consistency is achieved, overfolding can deflate the eggs.
Next, cling wrap the bowl and refrigerate it for approximately 45 minutes.
Preheat the oven to 180 degrees C and coat the madeleine pan with reserved melted unsalted butter.
Place between 1 or 1.5 Tablespoon (17g – 23g) of batter into each madeleine tray.
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!
Finally, serve with tea/coffee/milk with kaya or go plain, enjoy!
Yield: Approx 16-20 amazingly buttery Madeleines!
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Best eaten within 48 hours or 2 days!
Feel free to ask if you need help especially if you do not know how the whipped eggs should look like!
If using blended pandan juice, use 15ml of concentrate layer and cut back coconut milk to 15ml.