Pandan Coconut Muffins

Taken from blog: Cafe Of the East

YIELDS: 8 muffins

COMMENT: Not much pandan and coconut flavor, not sweet. Texture was fine, not that moist but not too dry either. Nice dome, same height with or w/o liners


CHANGES: doubled the recipe
2 c self rising flour: 2 c ap, 1T powder, 1/2 t salt
110 g granulated sugar = 1/2 (110g) caster sugar ----> not too sweet
1 package coconut cream (50g) = 60 g coconut milk powder
1/3-1/2c oil = 100 ml oil (right amount, in between 1/3-1/2c)
omit 1/2 t pandan paste, but pound 8 pandan leaves w/ mortar and pescle while adding h2o to come up w/ 180ml (3/4c) pandan water

EQUIPMENT: mid rack. Dark nonstick muffin tins 350º 22min (next time, try 20min)

PROCEDURE:
1. The night before, i pound leaves (using FP won't work, havn't tried blender though). Chill the pandan water made
2. Combine dry
3. Beat egg, add oil. Dissolve coconut to pandan water. Sift the juice (coz there were bits of undissolved powder and some leaves) into dry mixture
4. Bake

RECIPE:
1 c (150g) self rising flour
1/4 c (60g) caster sugar
1 egg
30 g coconut milk powder
90 ml water
50 ml canola or corn oil
1/4 t approx. pandan paste*

1. 190º. Line 6 muffin cups (80ml capacity/cup) with paper cups.
2. Sift flour, salt, sugar into a mixing bowl
3. Dissolve coconut milk pwder w/ water, add oil, egg, pandan paste. Beat lightly to combine. Pour mixture in one go the the dry mixture.
4. With spatula, quickly & lightly mix together, do not over mix. Batter should be lumpy
5. 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
6. Bake 20-25min. Let cool. Just before serving, heat in microwave for about 30 sec then serv with a dollop of butter

TIPS:
1. Over mixing batter makes tough muffins
2. Make your own self rising flour, for every 150g plain flour, add 2 t baking powder & a pinch (1/8t) salt
3. Please note this recipe uses 1 standard cup of 250ml, 1 T of 20ml and 1 t of 5ml
4. The size of egg used is about 60g (includes shell)
5. *If you don't have pandan paste, make one of your own. It is quite easy, use either a blender to blend the leaves up, or use a mortar & pestle to pound the leaves (may need 6-10 leaves depending on the frangrance you want), you may need to add about 1-2 T of the water in the recipe to help in the blending or pounding. then put the blended leaves w/ all its juices into a piece of muslin cloth & 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