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Mini Pandan Butter Cake

Sunday, September 29, 2013 18:17

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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

Ingredients: makes 36

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

Method:

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.

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 he extract as it will lose its fragrance after freezing and thawing.

I am submitting this to the Little Thumbs Up “Pandan” event organized
by Bake for Happy Kids, my little favourite DIY and hosted by Butter, Flour & Me.

Note to my readers: Please leave your comment with your home url. If you’re having problem on leaving comment on my new comment system, please send me an email on the contact form at the sidebar. I’ll try to resolve this problem as soon as possible. ~ Thank you

Hope you have a wonderful week ahead!

Source: http://www.anncoojournal.com/2013/09/mini-pandan-butter-cake.html

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