Cakes & Bread
Nusantara Fragrant Coconut Pandan Cupcakes
Prep
15 min
Cook
20 min
Servings
12
Level
Easy
Soft cupcakes with the fragrant aroma of pandan, a classic Nusantara (Indonesian archipelago) flavor, combined with the rich savoriness of coconut milk that makes the taste even more complex and addictive. The texture is soft and moist without needing a fancy mixer, perfect for beginners who want to try making cupcakes with a local twist. The natural green color from the pandan makes it look pretty and appetizing."
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 180 grams medium-protein all-purpose flour
- 120 grams granulated sugar
- 2 eggs
- 120 ml instant thick coconut milk
- 80 ml vegetable oil
- 1 tsp pandan paste
- 2 leaves pandan leaves (optional, for extra aroma)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp vanilla powder
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👩🍳 Instructions
- 1 Preheat the oven to 170°C (340°F) for 10 minutes. Prepare a cupcake pan and line each cup with paper liners.
- 2 In a large bowl, whisk the eggs and granulated sugar using a whisk or a mixer on medium speed for 2-3 minutes until the sugar has partially dissolved and the batter is slightly puffed up.
- 3 Pour the vegetable oil, thick coconut milk, and pandan paste into the egg mixture. Stir well with a whisk until everything is evenly combined.
- 4 Sift the flour, baking powder, baking soda, salt, and vanilla powder directly into the wet batter. Gently fold with a spatula using a folding technique until there are no flour lumps left—be careful not to overmix.
- 5 If using pandan leaves, finely chop them and mix into the batter for extra aroma and natural green flecks. Let the batter rest for 5 minutes.
- 6 Pour the batter into the paper liners using an ice cream scoop or a piping bag, filling each about 2/3 full to leave room for rising.
- 7 Bake for 18-20 minutes, or until the tops of the cupcakes are golden and a toothpick inserted into the center comes out clean.
- 8 Remove from the oven, let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
💡 Tips
• Use good-quality instant thick coconut milk so the cupcakes turn out extra moist with maximum savory aroma.
• Don't overmix the batter once the flour is added so the cupcakes stay soft and don't turn dense.
• For a more vibrant natural green color, you can add suji leaf juice or fresh pandan juice that's been blended and strained.
• Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness, up to 5 days.
📊 Nutrition Facts / serving
195
Calories (kcal)
3 g
Protein
10 g
Fat
23 g
Carbs
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