Pandan Chiffon Cupcakes
What’s better than just having Pandan Kaya Cakes? Pandan Chiffon Cupcakes that’s it!
Leave it without the kaya and you’ll get a light and fluffy cake for breakfast. Add the Kaya and it’s be woooh! You’ll be ready to invite friends over for an afternoon tea! Especially when CNY is just a few days away, its a very easy dessert to make that really does suit the occasion 🙂
It’s exciting that this Pandan Kaya cupcake is making its way to London!
Michelle of Palatable word will be making some of these lovely cakes together with other Chinese New Year goodies for a bakesale this coming weekend! Yummy!
Follow her and stay tuned as she journals her adventures in making this very Asian dessert in London- How she experimented and changed ingredients that are not easily available there.
If you have seen on my instagram, I have been been baking these Pandan Kaya Cupcakes over and over and over again! I can’t even remember how many times I have made them. Its really something for everyone – I get request all the time!
I used the Pandan Kaya cake recipe from one of the previous post. The recipe fills 12 Souffle cups nicely! Alternatively, you can use normal cupcake liners too! Just line them inside a cupcake tin, but it will definitely make more that 12. For the kaya part, you can half the recipe. (Or what i normally do, make 2 batches of the cake part. So I’ll get 24 cupcakes, which means I get to bless more friends with cakes!)
Easy to make, Easy to share. Click –> PandanKayaCupcakes to download/print the recipe!
5 Egg Yolks
3 Egg Whites
1 tsp ovalet / SP
20g corn flour
50g plain flour
50g melted butter
Pandan Paste (optional)
Preheat oven till 170-180 deg C
- Melt butter by double boiling of using the microwave
- Beat eggs, sugar, ovalet together until thick and fluffy (Can add in some pandan paste here for a pale green colour)
- Sift flour together
- Fold in Flour and melted butter until incorporated
- Divide mixture into 12 Soufflé cups or line a cupcake tin with cupcake liners, fill to 2/3 full
- Bake for 12-14 mins or until stick come out clean.
STOP HERE AND YOU’LL GET PANDAN CHIFFON CUPCAKES!
But, why stop now? Top if off with Kaya!
(This makes enough for 2 batches of cupcakes)
400ml “Kara” Coconut milk
3 egg yolk
80g hoon kueh powder
2 tsp agar agar
3 tsp instant jelly powder
1/2 tsp Pandan Paste
Mixture A – Add Coconut milk, Egg yolks, Salt & Hoon Kueh powder into a bowl and mix it till smooth. Add Pandan paste
Mixture B – Heat Water, sugar, agar agar and instant jelly powder until it comes to a boil (Constantly stirring)
Once Boiled, remove from heat and pour Mixture A into Mixture B while continually stirring.
Put the pot back over heat and stir until thicken. Once thicken, remove from heat. Scoop some kaya into a piping bag and leave it aside for decorating the cupcakes later
Scoop a layer of kaya over the cupcakes, refrigerate for a short while before decorating the top of the cake. Sprinkle some desiccated coconut.
**I had a question from a friend who tried the recipe – she was wondering why the cake she made turned out a little dry. That could be because the eggs were not beaten long enough. When baking the eggs, make sure it becomes FOAM THICK. When lifting up the whisk from your standing mixer, the egg mixture should flow down very slowly. This is the only tricky part of making this cake cause you don’t want to under beat or over beat your eggs (cause it would turn watery). **
Hope you’ll try this Pandan Chiffon Cupcake Recipe soon!