Good morning breakfast: Pandan Chiffon Cupcake

When I was young, I was a fun of all sorts of cupcakes and now as I grew older I became so picky. I wanted something very soft and bouncy. I love moist cakes and cupcakes but I would love it better if it would be soft as a cloud. Then I learned of sponge and chiffon cakes few years later (high school years) which now I am very found of. Chiffon cake for me is heaven ha ha... You know, the feeling of it when you touch and the lightness of it.

Pandan Chiffon Cupcake

 I've been trying to make cupcake since I bought my oven. Some were grainy and gritty, some were as hard as rock ha ha ha ( I knew it, too much flour). I also have tried making moist chocolate cupcake, calamansi (Calamondin/Golden Lime) cupcake, coffee cupcake, cola cake/cupcake and more. Some of these will be featured sometime in my future posts, stay tune for those recipes.

Today I will be sharing you a cupcake (can also be use as cake) recipe using Gata (Fresh coconut milk, 1st extract) and Pandan.

So before everything else let's gather the ingredients we needed.

Prepare all ingredients and utensils you need.
Sift the cake flour, baking powder and salt then set aside. Measure 1/3 cup of sugar and 2Tbsp and put in a separate bowl. You also need to separate the Egg yolks and the whites.

     To make the Coconut Pandan mixture:

          1. You need 10 pcs of young, light green Pandan leaves. Rinse well and drain. Be sure it is dry then chop roughly.

          2. Put the chopped Pandan leaves in the blender and add 1/4 cup undiluted fresh coconut milk. Blend well.

          3. Using a cheese cloth or any clean cloth, squeeze out the green milk and disregard pandan pulp. Set Aside.

* You can also put a drop of green food coloring if you wanted your cake to be greener.


Line a cake or muffin pan with parchment paper or you can either grease it with oil and sprinkle flour so the cake will not stick in your pan. Preheat your oven to 200 degree Celsius.

Whisk the egg yolks and 2 Tbsp. sugar till it turns thick and pale in color. Then slowly add in the oil. Whisk everything until well combined. Add the green milk and whisk. See picture below.

Resift the the sifted flour into the mixture. Whisk until flour is mixed with the wet ingredients.
Then wash and dry thoroughly your whisk or hand mixer well.

Now, Whisk egg whites until it turns thick but not stiff. Gradually add the 1/3 cup of sugar while continuing to whisk. Do not stop whisking until egg whites reaches stiff peaks.

Add the egg whites to the yolk mixture in 3 batches while mixing until evenly combine. For the last batch, fold in the white to yolk until evenly mixed. Use your spatula instead of the whisk.

Tap the mixing bowl 3 times against table to remove big air bubbles.
 Fill in up 3/4 of the pan and tap to level the batter.

Bake until it turns golden brown or springy when touched. It may take 18-20 mins. depending on your oven so you have to check them out.
To check, insert a toothpick or skewer and when it comes out clean it's done.

Remove from oven and transfer to wire rack to cool.

That's how easy to make this cupcake. You can also use this ingredients to make a springy 8"-10" cake.

I like this for breakfast. You can pair it with hot chocolate or milk. It's also good for snack then pair it with icy drinks.

Depending on you pan size you can make 18 pcs of this on a regular muffin pan and 24 pcs using a silicon muffin pan (which is smaller than the regular muffin pan).

Try this one for a change. Bet you'll love this like I do.

Below is the complete recipe (ingredients and procedure) for your ease.

Pandan Chiffon Cupcakes

Ingredients:
4 pcs. Egg yolks
2 Tbsp White sugar or castor sugar
3 Tbsp corn oil (or any vegetable oil)
10 pcs young light green pandan leaves, chopped roughly
1/4 cup undiluted, fresh coconut milk
1/8 tsp salt
2/3 cups cake flour
1/4 tsp baking powder
4 pcs. Egg whites
1/3 cup white sugar

Procedure:
1. Rinse and dry thoroughly Pandan. Chop leaves roughly.
2. Put the chopped Pandan leaves in the blender and add 1/4 cup undiluted fresh coconut milk. Blend well.
3. Using a cheese cloth or any clean cloth, squeeze out the green milk and disregard pandan pulp. Set Aside.
4. Preheat Oven to 200 degree C. Line your muffin/cake pan with parchment/baking paper.
5. Sift cake flour, baking powder and salt. Set aside.
6. Whisk the egg yolks and 2 Tbsp. sugar till it turns thick and pale in color. Slowly add in the oil. Whisk everything until well combined. Add the green milk and whisk.
7. Re-sift the sifted flour into the mixture. Whisk until flour is mixed with the wet ingredients. Set aside.
8. Whisk egg whites until it turns thick but not stiff. Gradually add the 1/3 cup of sugar while continuing to whisk. Do not stop whisking until egg whites reaches stiff peaks.
9.  Add the egg whites to the yolk mixture in 3 batches while mixing until evenly combine. For the last batch, fold in the white to yolk until evenly mixed. Tap the mixing bowl 3 times against table to remove big air bubbles.
10. Fill in up 3/4 of the pan and tap to level the batter. Bake until it turns golden brown or springy when touched. It may take 18-20 mins. depending on your oven so you have to check them out. Remove from oven and transfer to wire rack to cool.

Serve and enjoy!


Have something in mind? Shoot some comments and I'll be glad to reply back.