Description
Pandan coconut madeleines are a delightful fusion of French elegance and Southeast Asian flavours. These beautiful creations are soft, but have a delicious crispy edge; inside they’re buttery and delicately spongy. The cakes are infused with fragrant pandan, enriched with creamy coconut milk, and finished with a light glaze holding a sprinkle of desiccated coconut for an extra tropical twist. Perfect with tea or coffee, these petite shell-shaped delights are as pretty as they are delicious.
Ingredients
Units
Scale
For the Cake Batter
- 100 g unsalted butter, melted
- 2 eggs
- 60 g caster sugar
- 100 g cake flour
- 1/2 tsp baking powder
- 1 tsp pandan paste
- 30 ml coconut milk
- pinch of salt
For the Glaze
- 50 g icing sugar
- 3 - 4 tsp water
For the Decoration
- desiccated coconut
For Greasing the Pan
- 10 g unsalted butter, melted
Instructions
Make the Cake Batter
- Melt the butter in a saucepan. Let it cool completely before using.
- Mix the pandan paste with the coconut milk. Set aside.
- In a medium mixing bowl, whisk the eggs and sugar using a handheld mixer at medium speed until pale and almost triple in volume. It takes around 4-5 minutes.
- Place a sieve on top of the mixing bowl, sift in the cake flour, salt and baking powder. Switch to a hand whisk, gently mix until well combined.
- Gently pour the cooled melted butter and pandan-infused coconut milk. Whisk until everything is well incorporated.
- Cover the bowl with cling film and refrigerate for 2 hours.
Bake the Madeleines
- Preheat the oven to 220℃ fan (425℉).
- Grease the madeleine pan with butter, even though your pan is a non-stick one. If you are not using a non-stick pan, grease the pan with butter and dust the wells lightly with flour.
- Remove the batter from the fridge. Using a spatula, mix to loosen the batter and remove the air bubbles.
- Transfer the batter into a piping bag and pipe the batter into the moulds until 90% full. You can also alternatively spoon the batter into the moulds.
- Place the filled madeleine pan into the preheated oven and bake the madeleines for the first 5 minutes, then immediately reduce the oven temperature to 180°C fan (350℉) and continue baking for another 7 minutes, or until the madeleines are puffed up and the edges are golden.
- While they’re still warm, or as soon as you can handle the heat, gently flip the madeleines out of the moulds and rest them at an angle on their crispy edges. This helps avoid squashing the delicate shell pattern or the iconic hump.
- Cool completely before glazing.
Decorate the Madeleines (Optional)
- Place the desiccated coconut in a small bowl. Set aside.
- In a small mixing bowl, mix water and icing sugar until a white paste forms. The paste should look slightly thick but still brushable. You can adjust the consistency by adding more water to make the glaze thinner or icing sugar to make it thicker.
- Brush the entire shell side of the madeleines with a thin layer of glaze. Dip the glazed surface into the desiccated coconut.
- Rest the madeleines with the shell side up to allow the glaze to set.
- Serve with a cup of tea or coffee. Warning: one is never enough.
Notes
- Each egg is around 56 g without shell.
- Watch my video tutorial here to see how to make the madeleines.
- Disclaimer: Please read ingredient labels carefully before consuming or using the ingredients in this recipe. I am not responsible for any adverse reactions, injuries, or health issues that may result. Use your best judgment and consult a professional if needed.