Pandan And Coconut Cupcakes Recipe
Made with fresh grated coconut and scented with pandan/screwpine leaves
Ingredients
- 1 1/2 cup grated coconut
- 1/2 cup all purpose flour
- 2 eggs
- 1/2 cup condensed milk
- 1/4 cup melted butter
- 1 tsp baking soda
- 1 tsp baking powder
- 20 pandan leaves - blend with 1/2 cup water to extract juice and split into two equal portions
- 1 tbsp sugar
Directions
- Combine and mix all the ingredients with one portion of the pandan juice.
- (Note: keep 1 tbsp sugar aside).
- Place cupcakes cases into a muffin tin and divide the mixture between them.
- Bake at 170c for about 35 mins or until cakes are done.
- While the cakes are baking, add the other portion of the pandan juice and 1 tbsp of sugar into a pot.
- Simmer until it becomes a thick syrup.
- Once the cakes are out of oven, gently pour equal amount of syrup over the cakes.
- Let it cool down before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 5 servings | |
| Calories 304 | |
| Calories from Fat 156 | 51% |
| Total Fat 17.92g | 22% |
| Saturated Fat 11.78g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 635mg | 26% |
| Potassium 198mg | 6% |
| Total Carbs 30.75g | 8% |
| Dietary Fiber 1.5g | 5% |
| Sugars 20.12g | 13% |
| Protein 6.44g | 10% |
