Wednesday, February 6, 2019

Pandan Madeleine ( Banh Con So La Dua)

Turning French madeleine to Asian by adding pandan and coconut milk.🤣 This time I want a more gentle cookie so I reduced baking powder and temperature.
Testing to see how I should add pandan. Tried one by blending pandan leaves with melted butter another just by pandan paste. Asked family and they couldn't tell the difference. So to make it easy, just use pandan paste...haha. However, I do like the pandan leaves better as the color and smell is nicer.

Below show pictures of both natural and paste. See which one you like better.😉

 Pandan leaves
 Pandan paste

Recipe adapted from Brunoskitchen
Ingredients for 12 cookies

2 large eggs
1/4 cup +1 tbsp granulated sugar (already reduced)
3/4 cup all-purpose flour
1/2 tsp baking powder
1/8 tsp salt
6 tbsp unsalted butter, melted
2 tbsp coconut cream
1/2 tsp vanilla
3/4 tsp pandan paste or 1/2 tsp for lighter color

If you want natural do this instead of paste:
***optional: (4 pandan leaves chopped blended with melted butter, strained, mix in coconut cream +1/4 tsp paste)


1. Sift flour, baking powder and salt.
2. Whisk eggs and sugar until combine. Add in vanilla and pandan paste.
3. Whisk in sifted flour mix. Batter should be sticky at this point. Cover and refrigerate for 1 hr or overnight.
4. Using some soften butter and coat Madeleine pan for 10 mins. Refrigerate pan.
5. Preheat over at 350F.
6. Melt butter in microwave at 30, 20 second until melted. Leave to cool/warm before adding to dough. Use a spatula to mix butter and dough until combine.***
7. Use a small cookie scoop or 1 tablespoon to scoop batter on center of well and do not touch it. Batter will distribute evenly during baking. 
8. Bake for 8-10 minutes. Do not over bake or your cookies will be hard! (Mine was a bit big as didn't want to waste batter so baked 10 mins...🤣)
9. Leave cookies in tin for 2-3 minutes before turning to cool.
*Best eaten same day or microwave 5-10 seconds to soften.

Blended pandan leaves with melted butter

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