Vietnamese · Dessert
Coconut Pandan Muffins
A Vietnamese-inspired take on the humble muffin, these tender cakes are scented with pandan and coconut milk, turning a pale jade-green as they bake, then finished with a scattering of toasted coconut for crunch.
$1
12 minsPrep
19 minsCook
41 minsTotal
EasyLevel
Nutrition per serving
343Calories
5.3gProtein
18.9gFat
38.7gCarbs
16.2gSugar
1.4gFiber
378mgSodium
52mgChol
15.6gSat Fat
123mgPotassium
21mgCalcium
2mgIron
0.1mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Vietnamese Lager Beer
local
Vietnamese Iced Coffee
international
vegetarian
dairy-free
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 180°C and line 2 holes of a 6-hole muffin tin with paper cases, half-filling the remaining holes with water.
2
Sift the all-purpose flour, baking powder and salt into a bowl, then whisk in the sugar.
3
In a separate bowl, whisk the coconut milk with a few drops of pandan extract (or pandan juice if using fresh leaves), the beaten egg, melted coconut oil and vanilla extract until smooth and pale green.
4
Pour the wet mixture into the dry ingredients and fold gently with a spatula just until no dry streaks remain; do not overmix.
5
Divide the batter evenly between the 2 lined holes, filling each about two-thirds full.
6
Bake for 18-20 minutes until a skewer inserted into the centre comes out clean and the tops spring back lightly.
7
Transfer the muffins to a wire rack and let cool for 10 minutes.
8
Scatter the toasted desiccated coconut over the tops of the warm muffins before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g All Purpose Flour, sifted
- 30g30g Sugar White
- 3g3g Baking Powder
- 40g40g Coconut Milk, mixed with pandan extract
- 28g28g Egg, lightly beaten
- 20g20g Coconut Oil, melted and cooled
- 2g2g Vanilla Extract
- 8g8g Coconut Desiccated, toasted, 1
- 1g1g Salt
