Introduction

Pandan Coconut Madeleines are a delightful twist on the classic French treat, offering a fragrant pandan flavor paired with a sweet coconut glaze. These soft, buttery cakes are perfect for afternoon tea or as a special snack that impresses with their unique taste and beautiful green hue.

A white oval dish holds eight green, shell-shaped cakes, four of them turned to show a soft, light-green interior with a golden-brown edge, and the other four fully coated with a snowy white shredded coconut covering, giving a rough texture. One cake rests on the wooden surface next to the dish, half coated with coconut, revealing its green inside. To the side, a clear round glass bowl contains white shredded coconut with another green cake resting on top, half dipped in the coconut. The scene is set on a white marbled texture, with two long bright green leaves and a striped gray and white cloth beside the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 tbsp unsalted butter
2 eggs
7 tbsp castor sugar
13 tbsp cake flour
1 tsp baking powder
1/2 tsp pandan paste or extract
7 tbsp confectioners’ sugar
2-3 tsp water
Desiccated coconut

Instructions

Step 1: In a large bowl, whisk the eggs and castor sugar lightly for 3-4 minutes until the sugar dissolves.
Step 2: Sift in the cake flour and baking powder, then whisk until the mixture is well combined.
Step 3: Add melted butter and pandan paste to the batter, whisking until fully incorporated. Adjust pandan paste to achieve your desired green color.
Step 4: Cover the bowl with plastic wrap and chill the batter in the refrigerator for at least 1 hour or overnight.
Step 5: Preheat the oven to 400°F (200°C). Grease a madeleine pan with butter; if not non-stick, dust the pan lightly with flour after greasing.
Step 6: Remove the batter from the fridge and gently stir with a spatula to loosen it and release air bubbles.
Step 7: Transfer batter into a piping bag and fill each mold about 80-90% full. Alternatively, spoon the batter into the molds.
Step 8: Place the pan in the oven and immediately reduce the temperature to 350°F (180°C). Bake for 10-12 minutes until risen and edges are golden brown.
Step 9: Remove the madeleines from the pan immediately and let them cool completely on a wire rack before glazing.
Step 10: For the topping, place desiccated coconut in a shallow bowl and set aside.
Step 11: In a small bowl, sift confectioners’ sugar and mix with 2-3 tsp water until a thick glaze forms. Adjust water or sugar to reach desired consistency.
Step 12: Brush the shell side of each madeleine with the glaze and dip into the desiccated coconut, pressing gently to coat.
Step 13: Place madeleines shell side up and allow the glaze to set before serving.

Tips & Variations

Use fresh pandan juice if available for a more natural flavor instead of pandan paste.
To make the glaze extra shiny, add a small amount of lemon juice to the confectioners’ sugar and water mixture.
If you don’t have a madeleine pan, use mini muffin tins instead, though the classic shell shape won’t form.

Storage

Store pandan coconut madeleines in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, but bring to room temperature before serving. Avoid glazing the madeleines until just before serving to maintain the coconut topping’s texture.

How to Serve

A white oval dish holds seven madeleine cakes, five of which are fully coated with white shredded coconut, showing a rough texture, while two are partially coated, revealing a smooth, bright green top layer with golden-brown edges. Nearby, a clear glass bowl contains white shredded coconut and a single green madeleine cake partially coated in coconut. The cakes have a shell-like, ridged shape with a domed surface. The scene is set on a white marbled texture with green leaves and a gray and white striped cloth on the sides. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, chilling the batter for at least an hour or overnight helps develop flavor and improves texture, making it easier to pipe into the molds.

What can I substitute for pandan paste?

If pandan paste is unavailable, you can use pandan extract or fresh pandan juice. In a pinch, a small amount of vanilla extract can provide aroma, but the unique pandan flavor will be missing.