Description
These Pandan Coconut Madeleines are a delightful fusion of French baking with Asian flavors. The pandan and coconut provide a unique twist to the classic madeleine, creating a tender and fragrant treat perfect for tea time or dessert.
Ingredients
Scale
Dry Ingredients:
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pandan extract or juice
- 1/2 cup unsalted butter (melted and slightly cooled)
- 1/4 cup unsweetened shredded coconut
- Powdered sugar for dusting (optional)
Instructions
- Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Baking: Preheat oven to 375°F. Prepare madeleine pan. Spoon batter into molds. Bake for 10–12 minutes until golden. Cool, then dust with powdered sugar.
Wet Ingredients: In a separate large bowl, beat eggs and sugar until thick and pale. Add vanilla and pandan extract. Fold in flour mixture and melted butter. Stir in coconut. Refrigerate batter for 1 hour.
Notes
- Refrigerating the batter helps achieve the classic madeleine hump.
- Use freshly juiced pandan leaves or store-bought extract.
- For added richness, consider using toasted coconut.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Asian Fusion
Nutrition
- Serving Size: 1 madeleine
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
