Pandan Coconut Muffins Food

PANDAN COCONUT MUFFINS

Pandan Coconut Muffins image

this unique muffins uses pandan and coconut milk w/c makes these muffins unique. Got this from a blog.

Provided by fawn512

Categories Quick Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 cups self rising flour
1/2 cup caster sugar
2 eggs
1/2 cup coconut milk powder
3/4 cup water
100 ml oil (1/3-1/2c)
1/2 teaspoon pandan extract (see NOTE)

Steps:

Preheat oven to 375°F Line 8 muffin cups with paper cups.
Sift self-raising flour, salt and sugar(i use same amount granulated sugar) into a mixing bowl.
Dissolve coconut milk powder with water, add corn oil, egg and pandan paste. Beat lightly to combine.
Pour mixture in one go into the flour mixture. With a spatula quickly and lightly mix together, do not over-mix, batter should still be lumpy.
Spoon evenly into the prepared muffin cups. It should fill nearly to the top of each cup, as I like my muffins overflowing when baked.
Bake for 20-22 minutes.
2 c SELF RISING FLOUR: 2c all purpose flour,1 T baking powder, 1/2 t salt.
NOTE: If you don't have pandan paste,make it yourself by using either a blender to blend the leaves up, or use a pestle and mortar to pound the leaves (may need 6-10 leaves depending on the fragrance you want), you may need to add about 1 to 2 tablespoon of the water in the recipe to help in the blending or pounding. Then put the blended leaves with all its juices into a piece of muslin cloth and squeeze as much juice out as you can. Using this method you then add enough water to the juice to make up the amount of water needed in the recipe.

Nutrition Facts : Calories 279.6, Fat 13.1, SaturatedFat 1.9, Cholesterol 52.9, Sodium 414.8, Carbohydrate 35.8, Fiber 0.8, Sugar 12.7, Protein 4.7

PANDAN COCONUT RICE BALLS

Pandan Coconut Rice Balls image

This is a fun dessert to make and eat. Pandan-flavored dough balls are stuffed with a coconut filling to make a hearty and exciting dessert.

Provided by wiley

Categories World Cuisine Recipes Asian Thai

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

1 ⅓ cups grated dry coconut
½ cup white sugar
1 ⅔ cups grated dry coconut
½ teaspoon salt
5 pandan leaves, chopped
½ cup water
¾ cup glutinous rice flour
2 tablespoons coconut cream

Steps:

Cook 1 3/4 cups grated coconut and sugar for filling over medium heat in a saucepan until thickened, 5 to 7 minutes. Remove from heat and cool slightly, about 5 minutes. Roll into 1/2-inch balls to be used as filling.
Mix 1 2/3 cups grated coconut and salt for coating together in a bowl. Place coconut mixture in the top of a double boiler over simmering water and steam for 3 minutes. Remove from heat and transfer coconut coating into a bowl.
Combine pandan leaves and water in a blender; blend until smooth. Squeeze juice through a cheesecloth; you should be left with 1/4 cup pandan juice. Set aside.
Knead rice flour, coconut cream, and 1/4 cup pandan juice in a bowl until a smooth dough is formed, about 5 minutes. Roll dough into 1/2-inch balls.
Flatten the balls into discs; wrap them around the coconut balls. Make sure coconut balls are completely sealed.
Drop the balls into gently boiling water and cook until they float on top. Remove with a slotted spoon. Toss balls into bowl of coconut coating. Roll each ball in the coating and place on a dish to serve.

Nutrition Facts : Calories 328.1 calories, Carbohydrate 55 g, Fat 11.7 g, Fiber 4.1 g, Protein 2.4 g, SaturatedFat 10.8 g, Sodium 302.1 mg, Sugar 33.5 g

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