Tuesday, 19 March 2019

Simple Pandan Cupcake (Cooked Dough)

The pandan cupcakes of this recipe were baked without milk, nor coconut milk, but with water. The end result was still soft, moist and with fine crumb. No baking powder is needed to leaven the cake, but using only the natural meringue. In other words, this is a recipe with least known additives being added 😃

Update: 30 March 2019
I lowered the initial baking temperature from 140℃ to 130℃, and progressively increased the temperature to 150℃ and 160℃ during the final 10 minutes. The cupcakes had a relatively smoother crust.

Yield: 6 small cupcakes
Cupcake mould size: 5x5x4.8cm
Baking temperature: 130℃ for 25 minutes, 150℃ for 5 minutes, 160°C for 5 minutes at middle rack of a preheated oven.


All ingredients in room temperature
Using 55g Omega 3&6 eggs

15g water
20g rice bran oil/mild flavour vegetable oil

55g top/cake flour

20g pandan leaf paste
10g golden syrup/honey

2 egg yolks

2 egg whites
pinch of fine salt
40g caster sugar


1. Cut 15~17g of pandan leaves into thin strips before blending with 50g of water into a smooth paste.

2. Collect  20g of pandan paste,and mix with 10g golden syrup in a small bowl. Set aside.

3. Combine 15g water and 20g rice bran oil in a heat-resistant bowl.

And heat over low temperature till reaching about 65~67℃.

Pour in the top flour, remove from the heat source, and mix using a spatula.

4. Combine the pandan mixture from Step 2,

and egg yolks

into a smooth batter. Set aside.

5. In a clean, dry and grease-free mixing bowl, beat egg white till frothy.  Add in pinch of salt,

 and fine sugar (to be added in about 3 batches) to the egg whites.

Beat at high speed till firm peak stage. Gradually reduce the electric hand mixer speed to low at the final one minute.

6. Add about 1/4 of the meringue to the pandan batter from Step 4. Mix well.

Return the batter to the meringue and mix well.

6. Pour the batter into 6 paper cupcake moulds. Tap to level the batter in the moulds, and place on a baking tray

7. Bake in a preheated oven at 130℃ for about 25 minutes, at the middle rack of an oven.
Picture taken from first batch.

Increase the temperature to 150℃ and bake for 5 minutes, followed by 160°C for another 5 minutes to brown the crust.
Picture taken from second batch

picture taken from second batch

8. Transfer the cupcakes to a cooling rack. Serve warm 😋
I prefer to lightly toast the cupcakes in an oven toaster before serving.

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