Last week I revisited my love for Ube with my Baked Ube Coconut Doughnuts, and now I’m introducing you to another flavor I love: Pandan! These Pandan Madeleines are rich, buttery, and absolutely delicious! They’re a Southeast Asian twist on a French classic and I’m betting you’re going to love them.
For those of you who’ve never tried pandan, let me explain. Pandan is a tropical plant and you can use the juice from its leaves to flavor your baked goods. When you juice the leaves, you can use it like rose water or an extract. The juice gives your baked goods a natural green tint and a sort of citrusy, nutty flavor. Overall, Pandan is very light and delicate so it’s perfect for madeleines.
Now, it’s been very well established that I love a good shortcut when I’m baking.Fresh pandan leaves are kind of hard to find in the Midwest, so I opted to use pandan gel flavor and pandan extract (you can purchase these online or your local Filipino market, but some Chinese and Korean markets might have it), rather than juice fresh pandan leaves. Pandan gel is artificial flavoring that is also rich in color, while the pandan extract is clear. The combination of both these ingredients makes these Pandan Madeleines taste and look amazing!
This recipe was inspired by my recent trip to Paris with The Husband (those photos are coming soon, I PROMISE!) and the pandan cake rolls that I use to love as a kid. I love that I get to combine both memories into one recipe. So this recipe is extra special to me. Enjoy!
Yields 24 madeleines
1 hr, 30 Prep Time
20 minCook Time
1 hr, 50 Total Time
- 3 large Eggs, at room temperature
- 2 tablespoons Coconut Milk Fat (skimmed from the top of a can)
- 2 teaspoons Pandan Extract (1 teaspoon clear, 1 teaspoon gel)
- 2/3 cup Granulated Sugar
- 1/8 teaspoon Salt, rounded
- 1 1/4 cup All-purpose Flour
- 1 teaspoon Baking Powder
- 9 tablespoons Unsalted Butter, plus 2 tablespoons melted butter for preparing the molds
- Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer.
- In the bowl of a standing electric mixer, whip the eggs, coconut fat, pandan extract, granulated sugar, and salt for 5 minutes until frothy and thickened.
- Spoon the flour and baking powder, if using, into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter. (Rest the bowl on a damp towel to help steady it for you.)
- Melt the butter in a small sauce pan or microwave.
- Fold in the butter until just incorporated.
- Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)
- To bake the madeleines, preheat the oven to 425 degrees.
- Pipe enough batter in the center of each indentation with enough batter which you think will fill it by 3/4’s (you’ll have to eyeball it, but it’s not brain-surgery so don’t worry if you’re not exact.) Do not spread it.
- Bake for 8-9 minutes or until the cakes just feel set. (This depends on your oven, I set my timer to 7mins & 45secs just in case and then monitor the madeleines from that point forward.)
- Remove from the oven and tilt the madeleines out onto a cooling rack.
Note: This post contains affiliate links and I receive a small commission when you purchase any of the products via the links above. But I wouldn’t recommend them if I didn’t absolutely love them!