Pandan Steamed Cupcake
Pandan Steamed Cupcake
Ingredients
Dry Ingredients
- 250 grams all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 egg yolks
- 100 grams castor sugar
- 80 ml coconut oil, or cooking oil
- 65 ml coconut cream
- 135 ml water
- 1 teaspoon pandan essence
- 3 drops yellow food coloring, optional
Instructions
- 1
Pre-heat your steaming pan by boiling water in it. Keep the water boiling for about 5 minutes with the lid open.
⏱️ 5 min
- 2
In a medium bowl, whisk together the castor sugar and coconut oil (or cooking oil).
⏱️ 2 min
- 3
Add the egg yolks to the sugar and oil mixture and whisk again until well combined.
⏱️ 1 min
- 4
Pour in the water, coconut cream, and pandan essence (and yellow food coloring, if using) into the wet mixture. Whisk until all ingredients are fully incorporated.
⏱️ 2 min
- 5
In a separate large bowl, combine the all purpose flour, baking powder, and salt. Mix these dry ingredients well.
⏱️ 1 min
- 6
Pour the wet mixture into the dry mixture. Whisk well until just combined, but be careful not to overmix the batter.
⏱️ 2 min
- 7
Line cupcake silicon cups with paper cupcake liners. Pour the batter into the prepared cups until they are full.
⏱️ 2 min
- 8
Place the filled cupcake cups into the pre-heated steaming pan. Cover the lid of the steamer with a kitchen towel before placing it on the pan to prevent condensation from dripping onto the cupcakes. Steam for 20 minutes over high heat. Do not open the lid until the 20 minutes are over.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Pandan Steamed Cupcake
Dry Ingredients
- 250 grams all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 egg yolks
- 100 grams castor sugar
- 80 ml coconut oil, or cooking oil
- 65 ml coconut cream
- 135 ml water
- 1 teaspoon pandan essence
- 3 drops yellow food coloring, optional
Instructions
- 1
Pre-heat your steaming pan by boiling water in it. Keep the water boiling for about 5 minutes with the lid open.
⏱️ 5 min - 2
In a medium bowl, whisk together the castor sugar and coconut oil (or cooking oil).
⏱️ 2 min - 3
Add the egg yolks to the sugar and oil mixture and whisk again until well combined.
⏱️ 1 min - 4
Pour in the water, coconut cream, and pandan essence (and yellow food coloring, if using) into the wet mixture. Whisk until all ingredients are fully incorporated.
⏱️ 2 min - 5
In a separate large bowl, combine the all purpose flour, baking powder, and salt. Mix these dry ingredients well.
⏱️ 1 min - 6
Pour the wet mixture into the dry mixture. Whisk well until just combined, but be careful not to overmix the batter.
⏱️ 2 min - 7
Line cupcake silicon cups with paper cupcake liners. Pour the batter into the prepared cups until they are full.
⏱️ 2 min - 8
Place the filled cupcake cups into the pre-heated steaming pan. Cover the lid of the steamer with a kitchen towel before placing it on the pan to prevent condensation from dripping onto the cupcakes. Steam for 20 minutes over high heat. Do not open the lid until the 20 minutes are over.
⏱️ 20 min