Yesterday I had some of my friends over. And after devouring 1 kg of meat, 500 gr. of rice and some veggies between the 3 of them they still had room for dessert. Since we where doing an ‘asian style’ meal I wanted an asian style dessert. And while my boys love most of my cooking I didn’t want to trouble myself to much. So I wanted to do an Pandan spongecake. Except, spongecakes require a bunch of eggs… So I tried to alter the recipe replacing eggs with a replacement, but after 45 minutes in the oven it was still fluid so I just gave up and made pandan muffins 😛 Since I bought cake flour for the spongecake I used this as a base for these muffins.
I served them with soy ice-cream and whipped cream for the dairy users (I made the mistake of taking a little bit, stupid me!!!). Of course, they where a great succes.

 What do you need (8 muffins)
  • 200g cake flour
  • 1/2 tsp baking powder (double acting)
  • 75 ml olie
  • 1/2 tsp salt
  • 1/2 tsp vanilla paste
  • 200g castor sugar
  • 100g coconut milk
  • 1 tablespoon of pandan paste

Start by pre-heating the oven to 180 degrees celsius. Put muffin papers in to a muffin pan. Mix the cake flour and baking powder and sift twice! (yes, that makes them fluffy)

In a mixing bowl, mix the oil, vanilla, sugar and salt. I used light brown sugar, so that’s why mine is so dark. Beat for about 3 minutes.


Mix the pandanpasta with the coconut milk and mix well. Add the dry ingredients in three parts, alternating with the coconut milk/pandan-mixture. Make sure you mix everything well without overmixing it.


Pour the batter in the papers and bake for about 15 minutes. Of course, I forgot to take a picture from the end result. But they looked amazing and they where super fluffy 😀 Not the best choice for a smart snack, but every once in a while you need to cheat a bit right 😛