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