Thursday, October 22, 2015

Pandan Coconut Rice Flour Chiffon Cupcakes with Coconut Ice Cream 班兰米粉戚风杯子蛋糕 - 椰子雪糕馅 LTU #22

Dear mum gave me one bag of pandan leaves, so happy as I always need to buy it after my mil "killed" both the pandan plants as she said the plants are not growing healthily anymore. I need to make a lot of recipes in order to use up these pandan leaves.

Initially wanted to clear the stock of dairy whipping cream so decided to make the hokkaido cupcakes since everyone will sure love it. While baking, I remember the cupcakes that Joceline had posted before that she used ice cream as the fillings. Since I have bought a tub of coconut ice cream sometimes ago that need to clear stock, so plan changed last min lol. Pai sei, I got too many stocks to be cleared before the expiry date :p.

Recipe adapted from here.

Ingredients : 
5 egg yolks
10g caster sugar
40g coconut oil
1/8 tsp salt
50g cake flour
10g coconut powder
30g rice flour 
30g homemade pandan extract *
70g coconut milk

5 egg whites
40g caster sugar
1/2 tsp lemon juice or vinegar

* blend 15 blades of pandan leaves with some water, squeeze out the juice. Chill the pandan juice overnight and use the bottom thick layer

Method :
1. Sift cake flour and rice flour twice.
2. Mix egg yolks and sugar in a bowl, whisk till sugar has dissolved.
3. Add in oil, salt, homemade pandan extract, coconut milk, and mix well.
4. Sift in flour and whisk well.
5.In another bowl, beat the egg whites and lemon juice/vinegar till frothy. Add in sugar gradually and beat until approaching stiff peaks (meringue stand straight with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture). 
6. Use whisk to loosen the egg yolk batter a bit, then take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
7. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and desiccated coconut and gently fold till well combined.
8. Pour the batter from a considerable height into cupcake cases, lightly shake it left and right to level the cake, then gently bang the cupcakes on the table top to release air bubbles. 
10. Bake at pre-heated oven at 160C at center rack for 20-25 mins.
11. Knock the cupcake on table top once and set aside to cool completely.

For the Coconut Ice Cream Filling :
1. Take about 1 liter of ice cream, whisk in the mixer until soften like whipped cream.
2. Immediately put it in the pipping bag with long narrow pipping tip.

Assemble :   
1. Insert the long narrow pipping tip into the center of the cupcakes and squeeze the whipped ice cream in. Pls do it fast as the ice cream melted very fast in such hot weather, My kitchen top and my hands are so messy with the melted ice cream lol.
2. Sprinkle with desiccated coconut.
3. Chill the cupcakes in the freeze for at least a few hours or overnight, then shift to chill in the fridge.
4, Serve cold.

These cupcakes are really soft and spongy and fragrance, with the coconut ice cream fillings topped with desiccated coconut, taste so good and so yummy. My colleagues given thumbs up.


his post is linked to the event Little Thumbs Up ~ October 2015
Event Theme : Coconut
and hosted by Jess of Bakericious


  1. 很特别的filling。。。。
    pandan蛋糕加椰子雪糕,一定super yummy~

  2. Hi Jess, Your coconut chiffon cake looks so yummy! Already bookmarked this recipe. Thanks for sharing :)

  3. What a great idea of filling the cupcakes with coconut ice cream!! Wish I could taste one!


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