Egg White Pandan Cupcakes

these little egg white pandan cuppies were made in an attempt to use up the remaining egg whites i had in the freezer! i adapted the recipe from aunty yochana's egg white cheese cupcakes. replaced the 100 mL of fresh milk with 25 mL of pandan juice and 75 mL of coconut milk and added 1/2 tsp of pandan paste.

but mine sank a little after i took them out of the oven.


it tasted very light and soft, and i loved the pandan fragrance. you could make them in a larger size. i think these are a little too mini. haha.


the recipe uses a little amount of butter and no yolks. so i guess it's a rather healthy one :) do try it!

the exams are drawing near. so i won't be blogging for sometime. will be back after my papers end. yay i can't wait man :)

till then, take care :)

i'll be leaving for wyoming, yellowstone during the 3 months break this coming may for a work and travel program! really excited and looking forward to it. basically i'll be working in yellowstone for 2 months at xanterra national park and resort, then we'll be travelling for the remaining one month :) heh. any must go places anyone? please let me know okay :)

here's the modified recipe..

Egg White Pandan Cupcakes
Adapted from Aunty Yochana's Egg White Cheese Cupcakes

Ingredients:

25mL pandan juice
75mL coconut milk
1/2 tsp pandan paste
200 gm. egg white
1/4 tsp. salt
1/2 tsp. cream of tartar
80 gm. sugar
80 gm. cake flour
20 gm. cornflour
30 gm. melted butter

Method:

1. Mix the coconut milk, pandan juice and pandan paste together.
2. Whisk egg white, salt and cream of tartar till fluffy and pour in sugar gradually. Continue to whisk till thick.
3. Fold in coconut milk mixture, butter and flour using a spatula.
4. Spoon into muffin cups.
5. Bake at 180C for about 25 mins.