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)
- Preheat oven to 170 C. Line a 8 inches square pan with baking paper.
- Sift flour and baking powder into a bowl.
- Beat butter and salt with 130 grams of sugar until fluffy.
- Add egg yolks, one at a time.
- Drizzle in coconut milk and pandan juice.
- Add dry ingredients and mix until just combined.
- Whip egg whites with 40 grams sugar until stiff peaks.
- Fold in meringue to egg yolk batter.
- Scrape into prepared pan and bake for 45-50 minutes or until a skewer in the middle of the cake comes out clean.
- Cool completely on a rack. Wrap cake in cling wrap. Slice and eat the next day for better flavor.
- 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)
- Line a 9 x 9 x 3 inches pan. Preheat oven to 170 C.
- Melt butter and chocolate over a pot of simmering water. Set aside to cool.
- Whisk sugars with eggs and vanilla bean paste until sugar is dissolved.
- Sift in dry ingredients. Mix well to combine.
- Mix in chocolate chips/chunks, peanut butter chips and nuts.
- Bake for 25 minutes.
- 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.
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
- 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.
- Cream butter with sugar and salt until pale and fluffy.
- Sift in flour. Add ground oats and ground almonds. Mix until combined.
- Stir in pecan nuts and chocolate chips.
- Cover with cling wrap and leave in fridge for a day.
- Preheat oven to 160 C.
- For small cookies, use 1/2 tsp. For medium cookies, use 1 1/2 tsp. For large cookies, use 1 tbsp.
- 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.
- Cool completely before storing.
- At 12 minutes, the cookie is not very crunchy. Bake slightly longer for crunchier cookies, but watch out as it can burn fairly quickly.
- 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.