Wednesday, April 03, 2013
1 cup of thick coconut milk
1 cup of water
3 pieces pandan leaves (cut into pieces)
1/2 cup of all purpose flour
1 cup of brown sugar (add some sugar if you like it sweeter)
a pinch of salt
butter for greasing the muffin pan.
Blend water and the pandan leaves in a blender.
Strain and take the juice.
Mix the pandan juice with eggs, brown sugar, salt, flour and coconut milk.
Smooth the batter using a strainer.
Grease the muffin tin with butter on all sides. I am using a spray bottle butter.
Pour the batter into the muffin cup almost full to the top.
Heat oven at 350 degree F.
Bake for 10 - 12 minutes.
I am submitting this post to Malaysian Food Fest, Kelantan Month hosted by Gertrude of My Kitchen Snippets.