Photography Winston Chuang Art Direction & Styling Chelza Pok & Ann Neo

Pandan Madeleines
By Chui Lee Luk, executive chef at Luxe Group

Makes 24

3 large eggs, at room temperature 
130g castor sugar 
1/8 tsp salt 
2 tbsp pandan juice*  
175g plain flour 
1 tsp baking powder 
120g unsalted butter, melted
Coconut cream

1 With a hand mixer, whisk the eggs, sugar, salt and pandan juice in a large mixing bowl, until thick and frothy.
2 Sift the flour and baking powder together, then fold it into the egg mixture until combined. Fold the melted butter in.
3 Refrigerate the batter for an hour.To check whether it’s ready, drop a little onto a spoon – it should fall off cleanly.
4 Prepare your madeleine moulds or tray by rubbing butter onto each mould and flouring it well. Put the moulds or tray in the fridge for 30min. In the meantime, preheat the oven to 200 deg C.
5 Pour the batter into the moulds, then bake for 10min. Serve warm with kaya and coconut cream.

*Soak 70g of chopped pandan leaves in 1⁄4 cup of water. Blend the mixture and strain it through a sieve. Avoid scraping the mixture against the sieve to prevent leaf bits from getting into the juice.

This article was originally published in Simply Her December 2015.