Description
Delight in the unique fusion of flavors with these Pandan Coconut Madeleines. This French-inspired dessert features light, buttery madeleines infused with aromatic pandan extract and rich coconut milk, complemented by shredded coconut for texture. Perfect for tea time or a special treat, these bite-sized cakes are simple to prepare and offer a tropical twist on a classic favorite.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- 2/3 cup granulated sugar
- 1 teaspoon pandan extract
- 1/2 cup full-fat coconut milk
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsweetened shredded coconut, plus extra for garnish (optional)
Instructions
- Prepare the Pan: Preheat your oven to 375°F (190°C). Generously grease a madeleine pan to ensure the cakes release easily after baking.
- Mix Eggs and Sugar: In a large bowl, whisk together the eggs and granulated sugar until the mixture becomes pale and slightly thickened, indicating air incorporation for a light texture.
- Add Flavors and Liquids: Stir in the pandan extract and coconut milk, whisking until the mixture is smooth and evenly combined.
- Incorporate Butter: Slowly whisk in the melted and cooled butter until fully incorporated, creating a silky batter.
- Combine Dry Ingredients: In a separate bowl, mix the flour, baking powder, salt, and shredded coconut to ensure even distribution.
- Fold Dry into Wet: Gently fold the dry ingredients into the wet mixture just until no streaks of flour remain, being careful not to overmix to maintain tenderness.
- Fill the Pan: Spoon or pipe the batter into the prepared madeleine pan, filling each cavity about three-quarters full for proper shape and rise.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers spring back when touched.
- Cool and Release: Remove from the oven and let the madeleines cool in the pan for 2 minutes before gently releasing them onto a wire rack to cool completely.
- Garnish: Optionally, sprinkle additional shredded coconut on top of the cooled madeleines for extra texture and flavor before serving.
Notes
- For best texture and the characteristic hump on top, chill the batter for 30 minutes before baking.
- To enhance flavor, toast the shredded coconut before adding it to the batter, but ensure it is cooled.
- Make sure not to overmix the batter to keep the madeleines light and tender.
- Greasing the pan well helps in easy removal and maintains the shape.
