Ingredients:

  • 10-12 fresh or frozen Pandan leaves, cleaned and chopped
  • 1 cup full fat canned coconut milk
  • 1.5 cups all purpose flour
  • 0.5 cup tapioca starch
  • 0.5 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 2 large eggs, room temperature
  • 2 tbsp neutral oil
  • 1 tsp pandan extract

Instructions:

  1. Place your chopped pandan leaves and the 1 cup of coconut milk into a blender. Pulse on high for 60 seconds until the liquid is a vibrant, opaque green.
  2. Strain this mixture through a fine mesh sieve into a bowl, pressing hard on the solids to extract every drop of flavor.
  3. In a large mixing bowl, whisk together the 1.5 cups all purpose flour, 0.5 cup tapioca starch, 0.5 cup sugar, 1.5 tsp baking powder, and 0.25 tsp salt.
  4. In a separate bowl, beat the 2 eggs with the 2 tbsp neutral oil and 1 tsp pandan extract. Slowly whisk in your strained pandan coconut liquid until the mixture is velvety and uniform.
  5. Pour the wet ingredients into the dry ingredients. Whisk gently until no large lumps remain.