Description
Delight in these fragrant Pandan Coconut Madeleines, a fusion dessert combining the delicate texture of classic French madeleines with the vibrant flavors of Southeast Asia. Infused with pandan extract and coconut milk, and dotted with shredded coconut, these bite-sized treats are perfect for teatime or a light dessert, delivering a subtle sweetness and tropical aroma.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 tablespoon pandan extract
- 2 tablespoons coconut milk
Dry Ingredients
- 2/3 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons shredded coconut
For Garnish
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and lightly grease a madeleine pan using butter or nonstick cooking spray to ensure easy removal after baking.
- Whisk Eggs and Sugar: In a mixing bowl, whisk the eggs and granulated sugar together until the mixture becomes pale in color and slightly thickened, which helps incorporate air for a light texture.
- Add Flavor and Liquids: Stir in pandan extract, coconut milk, and melted butter into the egg mixture until well combined, infusing the batter with tropical flavors and richness.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and to prevent lumps.
- Fold Dry into Wet: Gradually fold the dry ingredients into the wet mixture, just until combined to avoid overmixing which can toughen the batter. Then gently fold in the shredded coconut to evenly distribute texture and flavor.
- Fill Madeleine Molds: Spoon the batter into the prepared madeleine molds, filling each about three-quarters full to allow room for rising during baking.
- Bake: Place the pan in the preheated oven and bake for 10 to 12 minutes, or until the edges turn golden brown and the centers spring back when lightly touched, indicating they are cooked through.
- Cool and Serve: Let the madeleines cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Optionally, dust with powdered sugar before serving for a touch of sweetness and decoration.
Notes
- For enhanced coconut flavor, lightly toast the shredded coconut before folding it into the batter.
- Store the madeleines in an airtight container at room temperature for up to 2 days to maintain freshness.
- These madeleines are best enjoyed the same day they are made to savor their maximum softness and fragrant aroma.
