Description
Delight in these fragrant Pandan Coconut Madeleines, a perfect fusion of French pastry technique with vibrant Asian flavors. Light, fluffy, and subtly sweet, these bite-sized treats combine the unique aroma of pandan with the tropical texture of shredded coconut, making them an irresistible dessert for any occasion.
Ingredients
Scale
Batter Ingredients
- ½ cup unsalted butter (melted and cooled)
- 2 large eggs
- â…“ cup granulated sugar
- 1 tablespoon pandan extract
- ½ cup all-purpose flour
- ¼ cup unsweetened shredded coconut
- ¼ teaspoon baking powder
- pinch of salt
Optional
- powdered sugar (for dusting)
Instructions
- Whisk eggs and sugar: In a mixing bowl, whisk the eggs and sugar together vigorously until the mixture becomes light and fluffy, which should take about 3 to 4 minutes. This step creates airiness crucial for the madeleine texture.
- Add pandan extract: Stir in the pandan extract to infuse the batter with its distinct fragrance and flavor, blending it evenly throughout.
- Combine dry ingredients: In a separate bowl, mix together the all-purpose flour, shredded coconut, baking powder, and salt, ensuring even distribution of the leavening and coconut texture.
- Fold dry into wet: Gently fold the dry mixture into the egg and pandan blend until just combined to avoid deflating the batter and maintain its lightness.
- Incorporate melted butter: Add the cooled melted butter and fold it smoothly into the batter, ensuring it is fully integrated without overmixing.
- Chill the batter: Cover the batter and refrigerate for at least 1 hour; this resting period helps develop flavor and improves the characteristic shape of the madeleines while baking.
- Prepare for baking: Preheat your oven to 375°F (190°C) and lightly grease a madeleine pan to prevent sticking and promote even cooking.
- Spoon batter into molds: Fill each madeleine mold about three-quarters full with approximately one tablespoon of batter, allowing space for rising.
- Bake: Place the pan in the oven and bake for 10 to 12 minutes, or until the edges turn golden and the centers spring back when lightly touched, indicating doneness.
- Cool and serve: Let the madeleines cool in the pan for a few minutes before carefully transferring them to a wire rack to cool completely. Optionally, dust with powdered sugar just before serving for an elegant finish.
Notes
- For a more intense coconut flavor, substitute one tablespoon of the flour with coconut flour or add a small amount of coconut extract alongside pandan extract.
- These madeleines are best enjoyed fresh on the day they are baked.
- Store leftovers in an airtight container at room temperature for up to 2 days to maintain freshness.
