Have you ever heard of pandan?They are green, pine-like leaves which are commonly used in Southeast Asian cooking, including Indonesia 🙂 Pandan has a very distinct, unique aroma that gives any dish a special touch. In short, it smells amazing! In this post, I’m remaking the traditional Indonesian pandan cake (‘bolu pandan’). This cake is popular across the country (especially in Java island), and can be practically eaten anytime, as a breakfast, snack or after-dinner.
Traditionally, pandan cake uses thick coconut milk, and it is normally served in slices. In this recipe makeover, I use coconut-flavoured lite n creamy evaporated milk. I also serve it as a mini cupcake just to reduce the portion size. 😉
Ingredients (makes 72 mini cupcakes):
250g flour, sifted
1/2 tsp salt
300ml coconut-flavoured light & creamy evaporated milk
1 tsp pandan essence (from Asian shop)
1) Mix the eggs and sugar in a large bowl with an electric mixer until it’s creamy and pale (10-12mins). After you finish mixing the egg and sugar, you may preheat the oven at 170C.
2) Add the sifted flour, baking powder and salt, gradually, into the egg and sugar mixture. Combine well with a wooden spoon or spatula.
4) Carefully, pour into the mini cupcake tin. Bake in the oven for 15mins at 170C (or 180C if its not fan-forced oven). sit back and wait for the pandan fragrant!
Nutritionally, one mini cupcake has 126kJ, 0.3g fat, 0.1g saturated fat, 6g CHO (0.5 exchange), 3.7g sugars 0.8g protein and 6.7mg sodium. It’s low in energy, fat, carbohydrate and sugar. Also suitable for vegetarian. I am very happy with the makeover, because even though it’s nutritionally compromised (read: healthy, LOL), the cake is still moist and dea-licious! It’s just how it’s supposed to be.
Now, everyone can enjoy this cake without worry, regardless your weight loss diet, diabetes, hypertension or high cholesterol. Remember, portion control is the key. Having 1-2 mini cupcake is totally fine!