Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pandan Coconut Madeleines Recipe

★★★★★

4.5 from 53 reviews
  • Author: Julian
  • Total Time: 1 hour 42 minutes
  • Yield: 12 madeleines 1x

Description

Delight in these fragrant Pandan Coconut Madeleines, a perfect blend of buttery soft French cakes infused with aromatic pandan and topped with a sweet coconut glaze. These bite-sized treats are perfect for afternoon tea or dessert, combining the tropical flavors of pandan and desiccated coconut with the classic buttery sweetness of madeleines.

Ingredients

Scale

Batter

  • 7 tbsp unsalted butter, melted
  • 2 eggs
  • 7 tbsp castor sugar
  • 13 tbsp cake flour
  • 1 tsp baking powder
  • 1/2 tsp pandan paste or extract (adjust to desired color)

Glaze and Topping

  • 7 tbsp confectioners’ sugar
  • 2–3 tsp water (to adjust glaze consistency)
  • Desiccated coconut (for topping)

Instructions

  1. Mix Eggs and Sugar: In a large bowl, whisk together the eggs and castor sugar lightly for 3-4 minutes until the sugar dissolves and the mixture is slightly frothy.
  2. Sift in Dry Ingredients: Sift the cake flour and baking powder into the egg mixture, then whisk until fully combined, forming a smooth batter.
  3. Add Butter and Pandan: Stir in the melted butter and pandan paste. Whisk thoroughly to incorporate and adjust the pandan paste quantity until the batter reaches your preferred green hue.
  4. Chill the Batter: Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight to firm up the batter and enhance flavors.
  5. Prepare Madeleine Pan and Preheat Oven: Preheat the oven to 400°F (200°C). Grease a non-stick madeleine pan with butter. If your pan is not non-stick, also dust the molds lightly with flour to prevent sticking.
  6. Fill the Molds: Remove the batter from the fridge, gently fold it with a spatula to remove air bubbles. Transfer batter into a piping bag and pipe into the molds until they are 80-90% full. Alternatively, use a spoon to fill each mold.
  7. Bake Madeleines: Place the pan in the oven and immediately reduce the temperature to 350°F (180°C). Bake for 10-12 minutes or until the madeleines have risen and edges turn golden brown.
  8. Cool Madeleines: Remove madeleines from the pan right away and let them cool completely on a wire rack before glazing.
  9. Prepare Coconut Glaze: In a small bowl, sift the confectioners’ sugar and add water gradually, mixing to form a thick white glaze. Adjust water or sugar to reach desired consistency.
  10. Glaze and Coat: Brush the shell side of each madeleine generously with the glaze, then dip it into desiccated coconut to coat evenly.
  11. Set Glaze: Place the coated madeleines with the shell side facing up on a tray and allow the glaze to set before serving.

Notes

  • For vibrant pandan color and flavor, adjust the pandan paste quantity to your preference.
  • Using a piping bag helps achieve uniform shapes but spooning the batter is a good alternative.
  • Cool the madeleines completely before glazing to ensure the glaze sticks well.
  • Store the madeleines in an airtight container to maintain freshness for up to 3 days.
  • You can substitute castor sugar with granulated sugar if desired.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French with Southeast Asian influence

Keywords: Pandan Madeleines, Coconut Madeleines, French dessert, pandan recipe, coconut glaze, tea time sweets, baked goods

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://juliandempsey.com/pandan-coconut-madeleines-recipe/