Pandan Coconut Muffins – a delicious recipe with flour, caster sugar, eggs, coconut milk, water, oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0F Line 8 muffin cups with paper cups.
2
Sift self-raising flour, salt and sugar(i use same amount granulated sugar) into a mixing bowl.
3
Dissolve coconut milk powder with water, add corn oil, egg and pandan paste. Beat lightly to combine.
4
Pour mixture in one go into the flour mixture. With a spatula quickly and lightly mix together, do not over-mix, batter should still 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 for 20-22 minutes.
7
2 c SELF RISING FLOUR: 2c all purpose flour,1 T baking powder, 1/2 t salt.
8
NOTE: If you don't have pandan paste,make it yourself by using either a blender to blend the leaves up, or use a pestle and mortar to pound the leaves (may need 6-10 leaves depending on the fragrance you want), you may need to add about 1 to 2 tablespoon of the water in the recipe to help in the blending or pounding. Then put the blended leaves with all its juices into a piece of muslin cloth and 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.
626
kcal
Calories
32
g
Fat
73
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups self rising flour, 1/2 cup caster sugar, 2 eggs, 1/2 cup coconut milk powder, and more.
Yes, Pandan Coconut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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