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five egg whites
40g caster sugar
1/2 tsp lemon juice or vinegar
* blend xv blades of pandan leaves amongst unopen to H2O , squelch out the juice. Chill the pandan juice overnight too purpose the bottom thick layer
Method :
1. Sift cake flour too rice flour twice.
2. Mix egg yolks too saccharide inward a bowl , whisk till saccharide has dissolved.
3. Add inward crude oil , tabular array salt , homemade pandan extract , kokosnoot milk , too mix well.
4. Sift inward flour too whisk well.
5.In unopen to other bowl , shell the egg whites too lemon juice/vinegar till frothy. Add inward saccharide gradually too shell until approaching strong peaks (meringue stand upwardly straightaway amongst a piffling bend at the tip) or till strong peaks (this phase is a fleck hard to flexure amongst egg yolk mixture).
Coconut
Dear mum gave me i pocketbook of pandan leaves , hence happy every bit I ever postulate to purchase it later my mil "killed" both the pandan plants every bit she said the plants are non growing healthily anymore. I postulate to brand a lot of recipes inward guild to purpose upwardly these pandan leaves.
Initially wanted to clear the stock of dairy whipping cream hence decided to brand the hokkaido cupcakes since everyone volition certain honey it. While baking , I retrieve the cupcakes that Joceline had posted earlier that she used H2O ice cream every bit the fillings. Since I guide maintain bought a tub of kokosnoot H2O ice cream sometimes agone that postulate to clear stock , hence innovation changed concluding instant lol. Pai sei , I got likewise many stocks to hold out cleared earlier the decease appointment :p.
Recipe adapted from here.
Ingredients :
5 egg yolks
10g caster sugar
40g kokosnoot oil
1/8 tsp salt
50g cake flour
10g caster sugar
40g kokosnoot oil
1/8 tsp salt
50g cake flour
10g kokosnoot powder
30g rice flour 在来米粉/粘米粉
30g homemade pandan extract *
70g kokosnoot milk
30g rice flour 在来米粉/粘米粉
30g homemade pandan extract *
70g kokosnoot milk
five egg whites
40g caster sugar
1/2 tsp lemon juice or vinegar
* blend xv blades of pandan leaves amongst unopen to H2O , squelch out the juice. Chill the pandan juice overnight too purpose the bottom thick layer
Method :
1. Sift cake flour too rice flour twice.
2. Mix egg yolks too saccharide inward a bowl , whisk till saccharide has dissolved.
3. Add inward crude oil , tabular array salt , homemade pandan extract , kokosnoot milk , too mix well.
4. Sift inward flour too whisk well.
5.In unopen to other bowl , shell the egg whites too lemon juice/vinegar till frothy. Add inward saccharide gradually too shell until approaching strong peaks (meringue stand upwardly straightaway amongst a piffling bend at the tip) or till strong peaks (this phase is a fleck hard to flexure amongst egg yolk mixture).
6. Use whisk to loosen the egg yolk batter a fleck , too hence guide maintain 1/3 of meringue too purpose a mitt whisk to mix good amongst egg yolk batter.
7. Fold inward 1/2 of meringue too purpose a silicone spatula , gently flexure amongst egg yolk batter till slightly combined. Fold inward the residuum meringue too desiccated kokosnoot too gently flexure till good combined.
8. Pour the batter from a considerable elevation into cupcake cases , lightly milk shiver it left too correct to degree the cake , too hence gently bang the cupcakes on the tabular array function past times to lay out air bubbles.
8. Pour the batter from a considerable elevation into cupcake cases , lightly milk shiver it left too correct to degree the cake , too hence gently bang the cupcakes on the tabular array function past times to lay out air bubbles.
10. Bake at pre-heated oven at 160C at middle rack for 20-25 mins.
11. Knock the cupcake on tabular array function past times i time too laid upwardly aside to cool completely.
For the Coconut Ice Cream Filling :
1. Take close 1 liter of H2O ice cream , whisk inward the mixer until soften similar whipped cream.
2. Immediately lay it inward the pipping pocketbook amongst long narrow pipping tip.
Assemble :
1. Insert the long narrow pipping tip into the middle of the cupcakes too squelch the whipped H2O ice cream in. Pls create it fast every bit the H2O ice cream melted really fast inward such hot weather condition , My kitchen function past times too my hands are hence messy amongst the melted H2O ice cream lol.
2. Sprinkle amongst desiccated coconut.
3. Chill the cupcakes inward the freeze for at to the lowest degree a few hours or overnight , too hence shift to chill inward the fridge.
4 , Serve cold.
Verdict?
These cupcakes are actually soft too spongy too fragrance , amongst the kokosnoot H2O ice cream fillings topped amongst desiccated kokosnoot , gustation hence skillful too hence yummy. My colleagues given thumbs up. organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY