Baked these Madeleines for our hightea on Singapore’s National day ☺️ have a bunch of Pandan leaf in the fridge so decided to make some Pandan Madeleines with gula melaka grated coconut (one of my favorite fillings for buns). We love having Madeleines with tea or coffee 😋
Ingredients :
- 3 eggs (60g with shell)
- 100g castor sugar
- 160g cake flour
- 1/2 tsp baking powder
- 80g melted vegan butter( I used @plantbased_nuttelex with coconut)
- 30g extra virgin coconut oil
- 20g Pandan juice
- Pinch of salt
Steps:
- Crack the egg into the thermomix mixing bowl with butterfly attachment. Slowly add in sugar while let it run at 2 mins/40deg/speed3.5.
- Mix for another 2.5mins/40deg cel/speed3
- Mix melted butter, coconut oil, Pandan juice and salt in a bowl. Add this oil mixture into mixing bowl and mix 15sec/speed 3
- Sift cake flour and baking powder into mixing bowl, mix 10sec/speed 2
- Let rest in fridge for at least 30 mins
- Scoop into piping bag
- Pipe batter onto greased Madeleines mold until half filled, top with a teaspoon or more gula melaka grated coconut before piping batter to fill the mold till full.
- Bake in preheated oven 190-200deg cel for 11mins
Ingredients for Grated Coconut:
(I’ve made extra for making bread bun fillings, if only making this for Madelines, may scaled down to half)
- 87g gula melaka (chopped to small pieces)
- 230g grated coconut
- 1 tsp salt
- 15 g castor sugar
- 2-3 Pandan leaf cut to 2-3inches length
- 50g water
Steps:
- Add gula melaka, water and Pandan leaf , cook over medium heat till gula melaka melted. Let it simmer at low heat for 3-5 minutes
- Add salt, sugar and grated coconut. Mix over medium low heat till even. Set aside to cool down.
