pandan butter cake

pandan butter cake

A moist buttery cake with subtle pandan and coconut fragrance.

Pandan butter cake (adapted from Mrs Ng SK’s butter cake)

  • 250 grams unsalted butter
  • 130 + 40 grams coconut flower sugar
  • 2 grams salt
  • 4 eggs, separated
  • 60 ml thick coconut milk
  • 50 ml concentrated pandan juice
  • 200 grams all purpose flour
  • 2 tsp baking powder (see note)
  1. Preheat oven to 170 C. Line a 8 inches square pan with baking paper.
  2. Sift flour and baking powder into a bowl.
  3. Beat butter and salt with 130 grams of sugar until fluffy.
  4. Add egg yolks, one at a time.
  5. Drizzle in coconut milk and pandan juice.
  6. Add dry ingredients and mix until just combined.
  7. Whip egg whites with 40 grams sugar until stiff peaks.
  8. Fold in meringue to egg yolk batter.
  9. Scrape into prepared pan and bake for 45-50 minutes or until a skewer in the middle of the cake comes out clean.
  10. Cool completely on a rack. Wrap cake in cling wrap. Slice and eat the next day for better flavor.


  1. Cake texture a bit crumbly. Maybe should reduce the baking powder to 1 1/2 tsp next time.



These brownies are moist and fudgy! What I love is the amount of chocolate used in this recipe. The recipe from the link is missing an additional 90 grams of dark chocolate chips/chunks.

Brownies (adapted from Delicious)

  • 115 grams unsalted butter
  • 230 grams dark chocolate
  • 70 grams caster sugar
  • 110 grams coconut flower sugar
  • 3 eggs
  • 1/2 tsp vanilla bean paste
  • 80 grams whole wheat flour
  • 1/4 tsp baking powder
  • 1 1/2 tbsp cocoa powder
  • 1/4 tsp salt
  • 90 grams dark chocolate chips/chunks
  • 90 grams peanut butter chips
  • 150 grams pecan nuts, toasted and crushed (optional)
  1. Line a 9 x 9 x 3 inches pan. Preheat oven to 170 C.
  2. Melt butter and chocolate over a pot of simmering water. Set aside to cool.
  3. Whisk sugars with eggs and vanilla bean paste until sugar is dissolved.
  4. Sift in dry ingredients. Mix well to combine.
  5. Mix in chocolate chips/chunks, peanut butter chips and nuts.
  6. Bake for 25 minutes.
  7. Cool completely before slicing.


  • Sugar has been reduced and the sweetness is just nice.
  • I used a mix of caster sugar and coconut flower sugar, but the ratio is not enough for the crackly top. Coconut flower sugar has a lower GI and is thought to be better.
  • I love nuts in brownies so I added quite a bit.

almost famous amos chocolate chip cookies


Bite-sized and bursting with flavor! The tough part is portioning out the dough, especially if you make small cookies. Took me about 2 hours to portion out and bake, as I can only bake 1 tray at a time.

The taste makes the effort quite worth it. Though I can smell the coffee oil, there is no coffee taste.

Almost Famous Amos Chocolate Chip Cookies (adapted from bisousatoi)

  • 1 egg
  • 1/2 tsp coffee oil flavor
  • 1 tsp vanilla extract
  • 250 grams slightly salted butter
  • 130 grams brown sugar
  • 1/4 tsp salt
  • 300 grams self-raising flour
  • 35 grams ground oats (I used oat flour)
  • 35 grams ground almonds
  • 150 grams pecan nuts, roasted and crushed
  • 340 grams mini semi sweet chocolate chips
  1. The night before baking, lightly beat egg with coffee oil and vanilla extract. Cover with cling wrap and leave overnight in the fridge. Bring to room temperature before using.
  2. Cream butter with sugar and salt until pale and fluffy.
  3. Sift in flour. Add ground oats and ground almonds. Mix until combined.
  4. Stir in pecan nuts and chocolate chips.
  5. Cover with cling wrap and leave in fridge for a day.
  6. Preheat oven to 160 C.
  7. For small cookies, use 1/2 tsp. For medium cookies, use 1 1/2 tsp. For large cookies, use 1 tbsp.
  8. Bake for 10-12 minutes (small cookies), 16-18 minutes (medium cookies) and 20-22 minutes (large cookies). Rotate tray halfway through baking, if necessary.
  9. Cool completely before storing.



  1. At 12 minutes, the cookie is not very crunchy. Bake slightly longer for crunchier cookies, but watch out as it can burn fairly quickly.
  2. Sugar has been reduced by quite a lot. This cookie gets its sweetness from the chocolate chips. So it is better to use mini chips.