Experience a taste of Southeast Asia with these incredibly light and airy Infused with the fragrant aroma and natural green hue of pandan, these delightful treats are perfectly sweet and wonderfully moist. They're an absolute joy for any occasion and a guaranteed crowd-pleaser!
📜 Ingredients
3 large eggs, separated (yolks and whites)
1/4 cup granulated sugar (for egg yolks)
1/2 cup granulated sugar (for egg whites)
1 cup cake flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup full-fat coconut milk
1/4 cup vegetable oil (or neutral oil like canola)
1 teaspoon vanilla extract
1-2 teaspoons pandan extract or paste (adjust for desired color and flavor)
📝 Instructions
- Prepare your steamer: Fill a large pot with about 2-3 inches of water and bring it to a boil. Line a 12-cup muffin tin with paper cupcake liners, or use individual ramekins.
- In a medium bowl, whisk together the egg yolks, 1/4 cup granulated sugar, coconut milk, vegetable oil, vanilla extract, and pandan extract until well combined and smooth.
- In a separate large bowl, whisk together the sifted cake flour, baking powder, and salt.
- Pour the wet pandan mixture into the dry ingredients. Whisk gently until just combined and smooth. Be careful not to overmix.
- In a very clean, grease-free bowl, beat the egg whites with an electric mixer on medium-high speed until foamy. Gradually add the remaining 1/2 cup granulated sugar, a tablespoon at a time, continuing to beat until stiff, glossy peaks form. The meringue should hold its shape when the whisk is lifted.
- Gently fold about one-third of the meringue into the pandan batter to lighten it. Then, carefully fold in the remaining meringue in two additions until no white streaks remain. Be gentle to maintain the airiness.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Place the filled cupcake liners into the hot steamer basket. Cover the lid of your steamer with a kitchen towel before placing it on the pot to prevent condensation from dripping onto the cakes. Steam for 12-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Carefully remove the steamed chiffon cupcakes from the steamer and let them cool on a wire rack. Serve warm or at room temperature.
💡 Chef's Tips
For an extra fluffy texture, make sure your egg whites bowl and whisk are completely clean and free of any grease. Any trace of fat can prevent the whites from whipping up properly.
If you don't have cake flour, you can easily make your own: For every 1 cup of all-purpose flour, remove 2 tablespoons, and then replace with 2 tablespoons of cornstarch. Sift together well before using.
