Today is the last day of the month of September 2013. Have you noticed that during this month, many bloggers have posted recipes using pandan leaves and mostly all the pictures are in green colour too? Yes, it’s for the Little Thumbs Up event which is hosted by Joceline，Butter, Flour or Me. So here I’m sharing this Mini Pandan Butter Cake on the last day of the LTU event. I adapted this recipe for Pandan Butter Cake that Angie from My Mum’s Cake House had shared with us last week. I baked the cake into mini sizes using the small muffin pan and mini donut pan. I’m very pleased with the end result. This pandan fragrant small cake has a little crust on top and the texture is soft even though it is a little crumbly. So good to serve with a cup of tea and I just can’t stop but to grab a second one after the first.
Mini Pandan Butter Cake
Prep time
Cook time
Total time
Author: Ann Low
Serves: 36 small cakes
Ingredients
- 180g Butter, room temperature
- 80g Caster sugar
- 2 Eggs, 65g, lightly beaten
- 45g Pandan extract (follow the instruction below to make pandan extract)
- 35g Coconut milk
- 220g Self raising flour
- 1 tsp Baking powder
Instructions
- Combine pandan extract and coconut milk together and mix well. (Is ok if you don't get enough 45g of pandan extract, just top up with coconut milk.)
- Cream butter and sugar until light. Gradually add beaten egg into mixture and beat until fluffy at medium speed.
- Sieve in all the self raising flour, baking powder and coconut milk mixture. Gently fold well the mixture with a rubber spatula.
- Spoon mixture into into small cupcake liner or lightly greased/cooking spray on small muffin pan.
- Bake at preheated oven at 165 degrees C for about 12 minutes or until cooked when tested with a skewer.
- Best to serve warm. Store the small cakes in an airtight container and re-heat for 8-10 minutes before consuming.
3.5.3226
- 迷你斑兰牛油蛋糕
- 材料：约36个小蛋糕
- 180克 牛油
- 80克 细砂糖
- 2个鸡蛋 ，打撒（一个鸡蛋约65克）
- 45克 班兰精华汁
- 35克 椰浆
- 220克 自发面粉
- 1茶匙 泡打粉
- 做法：
- 将班兰精华汁和椰浆混合均匀。
- 先把牛油及糖打至松发，分次加入鸡蛋继续打发（用中速度）。
- 粉类（过筛）。粉类和液体（班兰精华汁+椰浆），用刮刀搅拌均匀。
- 然后舀入小纸杯里或玛芬盘内（盘内抹油）。
- 放进预热烤箱摄氏165度，烘烤大约12分钟至熟或竹签扎入蛋糕内部不粘黏就可以。
- 蛋糕温热的时候就好吃。剩下的蛋糕收进密封盒子，可以再放进小烤箱烤约10分钟即可享用。
- To make pandan extract (I’m following the method from Zoe, Bake for Happy Kids)
- Using a kitchen scissor, snip 20 fresh pandan leaves into small pieces.
- Place them into a blender in 3 batches with 50ml water each time. (total 150ml water or add little more of water if you find the pandan leaves are still too dry to process)
- Place blitzed pandan into a small disposable soup bag and squeeze out the pandan juice.
- Leave pandan juices in the fridge overnight.
- The juice will separate into two distinct layers. Remove the top clear liquid layer and use the deep green colour sediment as concentrated pandan extract.
- Do not freeze the extract as it will lose its fragrance after freezing and thawing.
I am submitting this to the Little Thumbs Up “Pandan” event organized
Hope you have a wonderful week ahead!