No idea why the sudden urge to cook and bake food with pandan [screwpine leaves] flavour. Perhaps, it is because I have in hand a cookbook 'In Love With Pandan'. All recipes in the book uses pandan for flavour. This recipe is one of the first which I tried.These smiling kuihs are lovely, very fragrant cos' of the pandan juice and the sweetness is just nice. The texture is good, soft and moist even on the next day. This recipe is a keeper.
BTW, no artificial colouring is used in this kuih yet the colour is bright green and remains the same even on the next day. Quite similar to my earlier recipe here but slightly different, a healthier version with less sugar and using corn oil. The end result of the kuih is as good.
Recipe adapted from my selected Cookbook for Cookbook Countdown Event#4 - Ricky Ng's book 'In Love with Pandan' [modified]
[makes 12 cupcakes]
250 gm self raising flour -sifted with baking powder
1/2 tsp baking powder
130 gm castor sugar
200 - 220 ml pandan juice [I used 200 ml]
8 pandan leaves - washed and knotted
1 egg - lightly beaten
45 ml corn oil
- Prepare pandan juice and strain to obtain 200-220 ml. Add in sugar and whisk until sugar dissolved.
- Lightly beat the egg and add in to sugar mixture, continue to whisk until well mixed. Drizzle in corn oil. Mix well.
- Sieve flour and baking powder into sugar mixture. fold well to combine. Batter is of thick consistency but manageable.
- Scoop batter into a baking tray lined with paper cases until 95% full or to the rim in one go.
- Steam over high heat for 20 minutes or until skewer when inserted comes out clean. Remove to cool or serve immediately.
|How The Huat Kuihs look with different moulds|
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