Pandan Coconut Madeleines for a Tropical Teatime Treat

These Pandan Coconut Madeleines combine the nutty essence of pandan with tropical coconut, creating an enchanting flavor for a delightful teatime treat.

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Prep Time 30

Cook Time 12

Chilling Time 1

Total Time 1 42

Servings: 12 madeleines

Course: Dessert

Cuisine: French, Southeast Asian

Calories: 100

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

7 tbsp Unsalted Butter Melted but not too hot.
2 whole Eggs Room temperature for better results.
7 tbsp Castor Sugar Can substitute with granulated sugar.
13 tbsp Cake Flour Substitute with all-purpose flour if necessary.
1 tsp Baking Powder Ensure it's fresh for best results.
1/2 tsp Pandan Paste Use concentrated for stronger flavor.

For the Glaze

7 tbsp Confectioners' Sugar Gives sweetness and shine.
2-3 tsp Water Achieves desired glaze consistency.

For the Topping

Desiccated Coconut Provides a crunchy topping.

Equipment

Madeleine Pan
mixing bowl
whisk
Piping Bag

Method

Step-by-Step Instructions

Whisk together eggs and sugar in a large bowl until pale and fluffy.
Sift in cake flour and baking powder, gently folding to combine.
Fold in melted butter and pandan paste into the batter.
Cover and refrigerate the batter for at least 1 hour.
Preheat oven to 400°F (200°C) and prepare the madeleine pan.
Fill madeleine molds with the chilled batter.
Bake at 350°F (180°C) for 10-12 minutes until golden.
Cool madeleines on a wire rack before glazing.
Whisk together glaze ingredients until thick yet pourable.
Brush glaze on madeleines and dip into desiccated coconut.

Nutrition

Serving: 1madeleineCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 30mgSodium: 50mgPotassium: 20mgSugar: 5gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Chill the batter to achieve the classic dome shape and avoid over-mixing to ensure fluffy madeleines.

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