Pandan Muffins with Coconut Milk

When I first started baking, I used to make this recipe quite often. It is such a really easy recipe, no need to use electric mixer, and takes practically no time to whip these up. The texture are dense and not as crumbly as the regular muffins and of course the pandan paste gives it lovely sweet fragrant.

So, I had a busy time at work few weeks back and all that time I kept thinking I NEED to bake something; but just didn’t have the energy to do it. I tend to run to baking and/or eating when under stress, do anyone else share same trait here? (☞゚ヮ゚)☞  So finally one day after dinner, I flipped through my recipe book, saw this recipe and knew this is the one!

The ingredients are also very much your usual kitchen staples:

  • 200 grams all purpose flour
  • 1 1/2 teaspoon of baking powder
  • 1/2 teaspoon bicarb soda
  • 1/2 teaspoon of salt
  • 120 grams sugar
  • 200 ml coconut milk
  • 100 ml vegetable oil
  • 2 eggs
  • pandan essence

Heat up oven at 180 C and meanwhile, combine all dry ingredients in a bowl and whisk away until mixed well.

Then slowly pour in the liquid ingredients to the bowl and mix. Be careful not to over-mix as for usual muffin recipes.

Scoop the batter into muffin pans and bake for about 20 minutes, or check with toothpick test.

coconut milk pandan

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