Ingredients
100 g pandan leaves (can increase to 150g)
2 tbsp coconut oil (melted)
320 grams mochiko sweet rice flour
200 g (1 cup) brown sugar
2 tsp baking powder
2 g salt
14 oz coconut milk
⅛ cup water (see step 3)
1 tsp pandan extract
2 large eggs
shredded unsweetened coconut for garnish
Directions
Step 1
Preheat the oven to 350F. Grease the muffin tin with coconut oil or baking spray. Wash and dry the pandan leaves.
Step 2
Cut the pandan leaves into small pieces leaving out the white end.
Step 3
Blend with coconut milk and water. Strain out the leaves using a sieve. You should have around 400g of liquid (squeeze the ball of leaves for any juice if possible). If you’re under, blend some additional water or coconut milk with the blended pandan leaves, then add it to coconut pandan juice til 400g.
Step 4
Mix in the pandan extract, brown sugar, eggs, coconut oil, and salt to the pandan juice.
Step 5
Mix in the glutinous rice flour and baking powder.
Step 6
Fill the muffin tin. This recipe serves around 12-13 muffins. Garnish with shredded unsweetened coconut flakes.
Step 7
Bake the muffins for 40-43 minutes (toothpick test).
