Pandan Coconut Muffins Recipes

PANDAN COCONUT MUFFINS

Steps:

• Preheat oven to 375°F Line 8 muffin cups with paper cups.
• Sift self-raising flour, salt and sugar(i use same amount granulated sugar) into a mixing bowl.
• Dissolve coconut milk powder with water, add corn oil, egg and pandan paste. Beat lightly to combine.
• Pour mixture in one go into the flour mixture. With a spatula quickly and lightly mix together, do not over-mix, batter should still be lumpy.
• Spoon evenly into the prepared muffin cups. It should fill nearly to the top of each cup, as I like my muffins overflowing when baked.
• Bake for 20-22 minutes.
• 2 c SELF RISING FLOUR: 2c all purpose flour,1 T baking powder, 1/2 t salt.
• NOTE: If you don't have pandan paste,make it yourself by using either a blender to blend the leaves up, or use a pestle and mortar to pound the leaves (may need 6-10 leaves depending on the fragrance you want), you may need to add about 1 to 2 tablespoon of the water in the recipe to help in the blending or pounding. Then put the blended leaves with all its juices into a piece of muslin cloth and squeeze as much juice out as you can. Using this method you then add enough water to the juice to make up the amount of water needed in the recipe.

BANANA COCONUT MUFFINS

Steps:

• Preheat oven to 375°. Line muffin cups with paper muffin liners.
• Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
• Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut.
• Bake until muffins are puffed and golden, about 25 minutes.
• Transfer muffins to a rack and cool slightly.

PANDAN COCONUT RICE BALLS

Steps:

• Cook 1 3/4 cups grated coconut and sugar for filling over medium heat in a saucepan until thickened, 5 to 7 minutes. Remove from heat and cool slightly, about 5 minutes. Roll into 1/2-inch balls to be used as filling.
• Mix 1 2/3 cups grated coconut and salt for coating together in a bowl. Place coconut mixture in the top of a double boiler over simmering water and steam for 3 minutes. Remove from heat and transfer coconut coating into a bowl.
• Combine pandan leaves and water in a blender; blend until smooth. Squeeze juice through a cheesecloth; you should be left with 1/4 cup pandan juice. Set aside.
• Knead rice flour, coconut cream, and 1/4 cup pandan juice in a bowl until a smooth dough is formed, about 5 minutes. Roll dough into 1/2-inch balls.
• Flatten the balls into discs; wrap them around the coconut balls. Make sure coconut balls are completely sealed.
• Drop the balls into gently boiling water and cook until they float on top. Remove with a slotted spoon. Toss balls into bowl of coconut coating. Roll each ball in the coating and place on a dish to serve.