Pandan Coconut Madeleines
These Pandan Coconut Madeleines are delicious bite-sized light sponge cakes infused with pandan, brushed with glaze, and dipped in desiccated coconut. They are the perfect teatime treat.
Servings: madeleines
Ingredients
Pandan Madeleines
- 7 tbsp (100 gr) unsalted butter, melted, at 40-50°C
- 2 (100 gr) eggs
- 7 tbsp (90 gr) castor sugar
- 13 tbsp (100 gr) cake flour
- 1 tsp (4 gr) baking powder
- 1/2 tsp pandan paste or extract, or more
Coconut toppings
- 7 tbsp (55 gr) confectioners' sugar
- 2-3 tsp water
- Desiccated coconut
Instructions
Pandan Madeleines
- In a large bowl, add eggs and castor sugar. Using a whisk, mix them lightly for 3-4 minutes or until the sugar is dissolved.
- Sift in cake flour and baking powder. Whisk until well combined.
- Add melted butter and pandan paste. Whisk until well incorporated. Check the color of the batter and add more pandan paste until you get the desired green color.
- Cover the bowl with a plastic wrap and chill the dough for at least 1 hour or overnight.
- When you are ready to bake, preheat the oven to 400F/200°C. Grease a non-stick madeleine pan with butter. If you are not using a non-stick pan, grease the pan with butter and dust the wells with flour lightly.
- Remove the batter from the fridge. Using a spatula, mix to loosen the batter and remove the air bubbles.
- Transfer the batter into a piping bag and pipe the batter into the molds until 80-90% full. You can also alternatively spoon the batter into the molds.
- Place the filled madeleine pan into the preheated oven and immediately reduce the oven temperature to 350F/180°C. Bake for 10-12 minutes or until they have risen and the edges are golden brown
- Remove madeleines from the pan immediately. Cool them completely before glazing them.
Coconut Toppings
- Place the desiccated coconut in a shallow bowl. Set aside.
- In a small bowl, sift confectioners' sugar. Add water and mix until a thick white paste forms. You can adjust the consistency by adding more water to make the glaze thinner or confectioners' sugar to make it thicker.
- Brush the shell side of the madeleines with the glaze. Dip the glazed shell side in the desiccated coconut.
- Place the madeleines with the shell side up to set the glaze.
Notes
Making the recipe using weight measurement is recommended for the best result.
Letting the batter rest in the refrigerator ultimately helps the humps rise up taller in the oven.
Nutrition
Serving: 1madeleine | Calories: 160kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 51mg | Potassium: 35mg | Fiber: 1g | Sugar: 12g | Vitamin A: 247IU | Vitamin C: 0.04mg | Calcium: 28mg | Iron: 0.3mg
Did You Make This Recipe?I love hearing how you went with the my recipes. Leave a comment below or tag @jacintahalim on Instagram.