Cupcakes with Pandan Custard Filling

Cupcakes with Pandan Custard Filling

This soft and fluffy chiffon cake stuffed with sweet, creamy pandan-flavored custard. This cake is perfectly suitable for teas or party.


Ingredients for the batter:

  • 4 egg yolks

  • 65 ml canola oil

  • 80 ml coconut milk

  • 95 g cake flour

  • 1/2 tsp salt

  • 1/2 tsp baking powder

  • 35 g sugar

Ingredients for the egg whites:

  • 4 egg whites

  • 85 g sugar

  • 1/4 tsp cream of tartar

Ingredients for the pandan custard filling:

  • 250 ml coconut milk

  • 150 ml water

  • 30 g pandan leaves

  • 30 g cornstarch

  • 1/8 tsp salt

  • 50 g  palm sugar

  • 30 ml sweetened condensed milk

  • 2 yolks

Young coconut meat for decorate.

PREP TIME : 30 minutes

COOKING TIME :  40minutes

YIELD : 12cups


Cupcakes with Pandan Custard Filling


Preheat oven to 170C (338F).

For the pandan custard filling:

  1. Cut the pandan leaves into one-inch pieces. Blend pandan leaves with 150 ml of water in a blender until fine. Set a sieve over a cup. Stir the liquid and let the pandan juice run through. Once it starts to slow down squeeze the pandan juice out as much as you can. Discard the fibers. Set aside.

  2. In a mixing bowl, whisk together the yolks, sugar, and salt, until smooth. Now add the coconut milk and pandan juice then mix well. Add the cornstarch and mix well until smooth, make sure there are no lumps.

  3. Set a sieve over a saucepan. Pour over the mixture and stir. Then let the mixture run through.

  4. Place the saucepan over a hot water pot and slowly bring the mixture to a gentle boil, whisking constantly until mixture thickens. Once the mixture thickens up to the consistency of yogurt, take the saucepan off the heat.

  5. Whisking constantly until the custard is cool. Transfer it to a serving bowl and set aside until ready to serve.

For the batter

  1. Place the flour, sugar and butter in a large bowl and mix well. Rub the butter into the flour to make a light breadcrumb texture. Cover the mixing bowl with plastic wrap and then refrigerate it.

  2. Beat the egg yolks with a balloon whisk and mix in 35 grams of sugar. Add coconut milk and canola oil then combine well.

  3. Sift in cake flour, baking powder and salt into the egg yolk mixture, Mix well, then Set aside.

  4. Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar. After mixing well, add the 85 grams of sugar in two batches, about 1/2 at a time, and beat well between additions. Continue to beat until stiff peaks form. 

  5. Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.


For baking

  1. Transfer the batter into the lined cup molds, 3 scoops each cup, then add pandan custard filling

  2. Cover with the batter and decorate with young coconut meat. 

  3. Baked in a preheated oven for about 35 to 40 minutes. A needle comes out clean when inserted in the middle. Remove from the oven and let them cool completely. Enjoy!

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