Hokkaido Pandan Chiffon Cupcakes with Coconut Cream 北海道班兰牛奶蛋糕
Bake for Happy Kids
Bake for Happy Kids
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Ingredients

  • 13 cupcakes
  • 6-7 pandan leaves, washed and sniped
  • 60 ml milk, plus extra to top to 80ml if necessary
  • 60 g oil, preferably Alfa One rice bran oil which is light in flavouring
  • 5 egg yolk (from medium large eggs, 60-70g each)
  • 2-3 drops of natural green colouring, if desired.
  • 5 egg white (from medium large eggs, 60-70g each)
  • 90 g sugar
  •  
  • To make coconut cream filling
  • 1 can (270g) coconut milk preferably Ayam brand light one with 13% fat
  • 10 g all purpose flour
  • 10 g rice flour
  • 1/3 tsp salt
  • 1 tsp caster sugar
  • Note: This coconut cream is not sweet but salty and it compliment the cakes very well.

Instructions

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