Table of Contents
Blend the pandan leaves with 2 tablespoons of water and 2 tablespoons of coconut milk. Sieve the blended pandan leaves to obtain the extract. Set aside. Beat egg yolks until the colour lightens. Add sugar. Continue beating until mixture is even and creamy. Add oil, the rest of the coconut milk and pandan leaves extract.
Yes, these cupcakes are super easy to prepare. Even your kids can help you make the cake batter. What makes this cupcake moist is the addition of the sour cream which can be substituted with plain yogurt of course. Pandan is one of the best flavors out there. The best brand for me is McCormick Pandan Flavor but you can use any brand you prefer.
Pandan chiffon cake is soft, fluffy, moist and fragrant. In this recipe, the addition of coconut milk enhances its flavour. The fragrance and colour of the cake come from the pandan leaves extract.
Blend the pandan leaves with 2 tablespoons of water and 2 tablespoons of coconut milk. Sieve the blended pandan leaves to obtain the extract. Set aside. Beat egg yolks until the colour lightens. Add sugar. Continue beating until mixture is even and creamy. Add oil, the rest of the coconut milk and pandan leaves extract. Mix well.
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