Made these delicious steamed pandan cupcakes bright and early, for a Sunday anyway. 😁 Enjoy!
1 cup plus 2 tablespoons unbleached all purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1-1/2 teaspoons baking powder
1/8 tsp baking soda
1/3 cup vegetable oil (plus a little more to oil the custard cups)
1/2 cup unsweetened coconut milk (from a can)
2 large eggs, lightly beaten
1/4 teaspoon pandan paste
In a medium bowl, whisk together flour, sugar, salt, baking powder, and baking soda. Make a well in the center, and add oil, coconut milk, eggs, and pandan paste. Stir or whisk until combined, then fill five lightly oiled custard cups, dividing the batter evenly. Steam for 18 to 20 minutes (keep water at a gentle boil/simmer, about medium-low heat on my outdoor gas burner) or until a skewer inserted in the center comes out clean. Remove from heat, serve warm or at room temp (to remove cake from custard cups, run a small knife around the edges of the cake and flip the cup over and the cake should pop out). Enjoy!
