Skip to main content

Coconut pandan Muffins







Ingredients : yield 16-18 muffins
- 2 stick unsalted butter softened
- 1 cup sugar
- 4 eggs
- 1+1/2 cup self rising flour
- 1+ 1/2 cup unsweetened shredded coconut
- 1/2 tsp pandan paste 

Preparation :
Preheat oven on 350 degree F
beat butter and sugar until fluffy
add egg one at a time
add flour,coconut and pandan paste,just beat until all ingredients combine
scoop in to muffin's cup,make about 18 -20 muffins
ready to bake into the oven about 25 minutes or until insert tootpick come clean
Add caption

E N J O Y ,,,,

Comments

Nava.K said…
Looks simply wonderful and love this with the Asian flavor. I don't use the paste because my garden is full of fresh pandan leaves. So I can pick as much as I need to use for my cooking.

I can imagine the fragrant and smell of these muffins.
Loveforfood said…
Great colours i must try it
Rathai said…
I love the colour and the softness of those muffins! Is it similar to pandan chiffon cake? I have eaten curries with pandan leaves and look forward to try pandan in baking one day (when I get hold of pandan paste).
Cucina49 said…
I don't know anything about Pandan paste, so am going to look it up--these look delicious though. I love coconut!
Suzi said…
This looks really cool I have never heard of pandan, what is it exactly and I guess it creates the green. Sounds delicious.
Lilly said…
Wow you seem so busy!! But I'm happy you had fun. Love your muffins! The colour is AWESOME!
Zoe said…
I love cooking and eating food with Pandan. Even my non-Asian colleagues said that they love to cook with Pandan too in their cooking.

These muffins must be very fragrant.
Kai ruchi said…
Good one! Love the soft texture and color of the muffins.
I have never used pandan in sweet foods... very interesting. I love the color too. :) Have a great week! ~ Ramona
I've never had pandan paste, but I love the colors of these and I would certainly be up for trying them!
Anonymous said…
I love the vibrant green color of these! The flavor must be delicious.

Popular posts from this blog

Seafood medley Tom Yum soup

This type of Thai soup is very popular in Thai cuisine around the world,is basically clear soup with prawn/shrimp and mushroom with rich Asian spices in it,such as galangal,lemon grass and kafir lime leaf and is spicy too which I like.
But I will make this Tom Yum soup my own,I use seafood medley instead of prawn/shrimp,and thicker soup instead of clear.






Ingredients :
- 2 lbs seafood medley ( shrimp,mussel and squid )
- 1 cup sliced mushroom
- 1 cup small young corn ( Asian best )
- 3 cup of water
- 1 cup of milk ( optional for thicker soup )
- 1/2 tbsp vegetable oil

spices ingredients :
- 1  clove shallot ( thinly slice )
- 1 clove garlic ( thinly slice )
- 1 stalk lemon grass ( thinly slice )
- 1 tbsp grated fresh galangal
- 1 teaspoon tomato paste
- 2 Thai chili/ fresh red Cayenne pepper ( chopped really fine )
- 1 teaspoon tamarind juice/ lemon or lime juice
- 1 tsp fish sauce
- salt to taste
- pinch of sugar
- 4 kafir lime leaves
- 2 stalk green onion ( thinly slice )


preparatio…

roasted sweet potato and tomato soup

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk.
I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes
Serve with fresh store bought french baguette or toast.





Ingredients :

- 3 medium size sweet potato
- 6 large tomato
- 1 yellow onion
- 4 clove garlic
- 11/2 Tbsp dry basil
-  2 hot chili or pinch red pepper flakes / optional
- 1 teaspoon black pepper
- 1 teaspoon salt/taste
- 4 Tbsp olive oil
- 1 teaspoon honey
- 1/2 cup sour cream / 1/2 cup coconut milk

Directions:

Preheat the oven on 400 F
Peel sweet potato and cut in large cube, Cut tomato in wedges
slice onion and crush garlic,
transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil  and dry seasoning ( dry basil,red pepper flakes,black pepper and salt )  mix really well.
ba…

Seafood Medley Fried Rice

Ingredients :estimates
4 cup  cold cooked  rice
2 cup seafood medley ( shrimps,scallop,squid and mussel )
1/2 cup green peas
1/2 cup grated carrot
2 tbsp vegetable oil
1 egg

Seasoning spices ingredients:
2 clove shallot
1 clove garlic
1 fresh cayenne pepper/Thai pepper,thinly slice
1 tbsp grated ginger
2 tbsp of soy sauce
2 tbsp sweet soy sauce
1 tsp fish sauce 
pinch of black pepper

Preparation
chop shallot,garlic and pepper
heat sesame oil in the skillet on medium high
cook chopped shallot,garlic, pepper  and ginger for about 2- 3 minutes
add cooked seafood medley cook for another 3 minutes
add egg and scramble it
add cooked  cold rice
and add green peas and grated carrot
stir and add soy sauce,sweet soy sauce and fish sauce and pinch of black pepper,stir until combine
and cook for another 3-5minutes,serve immediately is best.



serve with slice cucumber,or simple cucumber salad   Cucumber salad/indonesian acar timun
E N J O Y ,,,,