Finally blogging about this :)
Soft, fragrant pandan cupcakes with a rich, flowy salted egg yolk filling :) It's like a western twist on the pandan liu sha bao!
Lightly torched on top for textural contrast and aesthetic purposes :-)
Torched Pandan Salted Egg Yolk Cupcakes
Ingredients:
Salted egg yolk filling
6 salted eggs
100g caster sugar
50g custard powder
55g full cream milk powder
60g milk
15g corn starch
80g butter, room temperature
Pandan cupcakes:
200g cake flour
1/2 tsp baking powder (double acting)
125g unsalted butter, softened
1/2 tsp salt
1/2 tsp vanilla paste
200g castor sugar
2 large eggs, at room temperature
100g coconut milk
2 tbsp pandan juice
1 tsp pandan paste
6 salted eggs
100g caster sugar
50g custard powder
55g full cream milk powder
60g milk
15g corn starch
80g butter, room temperature
Pandan cupcakes:
200g cake flour
1/2 tsp baking powder (double acting)
125g unsalted butter, softened
1/2 tsp salt
1/2 tsp vanilla paste
200g castor sugar
2 large eggs, at room temperature
100g coconut milk
2 tbsp pandan juice
1 tsp pandan paste
Method:
1. For the filling, start by steaming the salted eggs for 8-10 minutes or until cooked. Scoop out the egg yolks and mash it up.
2. In a mixing bowl, cream the butter slightly and mix in the other ingredients. Transfer into a large piping bag and refrigerate until firm and custard-y.
3. For the cupcakes: Preheat oven to 180°C. Line muffin pan with cupcake liner or, if using cupcake paper cups, place cups onto a baking pan.
4. Combine flour & baking power. Sift & set aside.
5. Mix coconut milk with the pandan paste and juice.
6. In a large bowl, on medium speed of an electric mixer, combine butter, vanilla & salt. Cream until smooth.
7. Add sugar gradually and beat until fluffy, about 3 minutes.
8. Add in eggs, one at a time, beating well after each addition.
9. Add the dry ingredients in three parts, alternating with the coconut milk mixture. With each addition, beat until the ingredients are incorporated, taking care not to over beat.
10. Fill paper cups or muffin pan with batter, 3/4 full.
11. Place baking or muffin pan on the middle rack of the oven & bake for about 25 minutes.
12. Cool cakes completely on a wire rack before icing.
2. In a mixing bowl, cream the butter slightly and mix in the other ingredients. Transfer into a large piping bag and refrigerate until firm and custard-y.
3. For the cupcakes: Preheat oven to 180°C. Line muffin pan with cupcake liner or, if using cupcake paper cups, place cups onto a baking pan.
4. Combine flour & baking power. Sift & set aside.
5. Mix coconut milk with the pandan paste and juice.
6. In a large bowl, on medium speed of an electric mixer, combine butter, vanilla & salt. Cream until smooth.
7. Add sugar gradually and beat until fluffy, about 3 minutes.
8. Add in eggs, one at a time, beating well after each addition.
9. Add the dry ingredients in three parts, alternating with the coconut milk mixture. With each addition, beat until the ingredients are incorporated, taking care not to over beat.
10. Fill paper cups or muffin pan with batter, 3/4 full.
11. Place baking or muffin pan on the middle rack of the oven & bake for about 25 minutes.
12. Cool cakes completely on a wire rack before icing.
Assembly:
1. Core the cupcakes with a filling tip/cake corer.
2. Pipe the salted egg yolk custard in.
3. Sprinkle coarse sugar on top and lightly torch it with a blow-torch.
Truly enjoyed biting through the crisp sugar topping, the soft cupcakes perfumed with pandan fragrance, then ending it off with a creamy and pungent salted egg yolk filling.
So. Satisfying.
Enjoy!! x
Hi! I just attempted your recipe, but I realized there was no steps as to when to add the pandan juice/paste, and I got abit confused with the "gula melaka filling" portion?
ReplyDeleteHi Tammie!
DeleteSo sorry as this recipe was also in my Pandan Gula Melaka cupcakes and I forgot to make the necessary adjustments haha thank you so much for pointing it out!
I have edited the recipe, hope it helps :) All the best! :)
What if i dont have a blow torch?
ReplyDeleteHello this looks real amazing!!! May i ask if it keeps well overnight? Does it taste funky the next day when you eat it??:/ thanks alot!!!
ReplyDelete