Pandan Flavoured Friands

Experimentation means failure, though I still reckon it’s worth the success. Fortunately my most recent experiment, Pandan flavoured friands actually turned out okay. I figured that adapting the Lime and Coconut recipe shouldn’t be too hard to turn into something more tropical.

Pandan Friands

The outcome: Light and moist combined with subtle undertones of sweet, coconut and pandan flavour. I think it might work better with slightly less sugar and butter and increased coconut cream next time. The recipe I used follows suit…

Pandan Friand Recipe


  • 1 cup almond meal
  • 1 2/3 cups icing sugar sugar (sifted)
  • 3/4 cup plain flour (sifted)
  • 1/2 tsp baking powder
  • 3 tablespoons of dessicated coconut
  • 1 teaspoon pandan essence (gives it the subtle Pandan flavour)
  • 1/8 teaspoon pandan paste (gives it the colour)
  • 125g butter
  • 3 tablespoons of coconut cream
  • 5 egg whites


  1. Mix all the dry ingredients together (almond meal, icing sugar, plain flour, baking powder, dessicated coconut).
  2. Melt the butter.
  3. Beat the egg whites and mix with the dry ingredients, adding and mixing in the butter, pandan essence, pandan paste and coconut cream.
  4. Fill a 12-hole muffin or friand mould with the mixture.
  5. Bake in a moderate (180C) over for about 15-20 minutes until barely golden.
  6. Remove from the oven, let rest in the tray for 5 minutes, then remove them to rest on a cooling rack.

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