Pandan Rice Muffins

Pandan Rice Muffins

rice cakes

I've been obsessed with pandan-flavored everything ever since coming back from Asia! For those of you who don't know what pandan is, it's a tropical plant that grows in Southeast-Asia (I had a lot of it in Thailand and Singapore). It has a sweet aroma with a sweet, yet bitter taste. I've never had such a unique flavor in the US, and so I want to put it in everything. Here's a pandan rice muffin/cake which is spongey, soft, and full of rich coconut flavors. 

Serves: 12 Muffins
Time: 30 Minutes

1 1/2 cups rice flour (NOT glutinous or sweet rice flour)
1/3 cup brown sugar
1 Tbsp baking powder
1 tsp of salt
1 13.5 oz can full-fat coconut milk
20 pandan leaves (you can get these frozen at an Asian grocery store or you can use 1 tsp of pandan extract)
Optional toppings: coconut flakes, cacao nibs, whatever you want


  1. Preheat oven to 300˚F and place a deep pan on the bottom rack of the oven as it preheats
  2. Put 1 quart of water on to boil (this will be poured into the deep pan to be used as a steamer later for the muffin tray)
  3. DRY INGREDIENTS: Whisk together rice flour, sugar, baking powder, and salt
  4. WET INGREDIENTS: Blend the coconut milk and pandan so it gets infused together
  5. Pour the wet ingredients using a cheesecloth into the dry ingredients so the pandan leaves do not get mixed in. Whisk it all together
  6. Pour the boiling water into the bottom deep pan to steam up the oven
  7. Divide mixture into 12 greased muffin cups and then put it in the oven on top of the bottom pan (I stacked the smaller muffin trays on top of the pan with water)
  8.  Bake for 20 minutes
  9. Let cool a bit and remove from pan (careful, the boiling water is obviously hot) 
  10. Cool completely before serving and add toppings
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