Pandan Hokkaido Cuppies

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Pandan Hokkaido Cuppies


6 large egg yolks
70g oil
60g natural pandan juice
40g coconut milk (Santan)
90g cake flour
1/2 salt
6 egg whites
100g sugar
1/4 tsp cream of tartar


1. Prepare 15 square cupcakes liners. Preheat oven to 150C.
2. Sift flour and salt together.
3. Beat egg yolks, oil together until combined before adding pandan juice and santan.
4. Stir in the flour. Set aside.
5. Beat egg whites until frothy before adding cream of tartar. Continue beating while gradually adding the sugar. Beat till firm peaks.
6. Fold in 1/3 of the meringue into the yolk batter with a hand whisk. Add another 1/3 and fold until almost combined. Add the last portion and switch to a spatula to scoop the batter from the bottom of the bowl and fold up. Keep at it until no streaks of yolk batter can be seen.
7. Pour into prepared liners, arrange on a baking tray and bake at 150C for 50 minutes or until cooked.
8. Remove from oven, wait until cuppies are completely cooled before pumping in whipped cream.
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  1. Jeannie , make a matcha hokkaido cuppies as well , I want the recipe ;D

    Have a great Mid-Autumn Festival !!!!


    • jeannietay said

      Hey Anne, great to see you here, why don’t you make one and I use your recipe!:D


  2. Sarah said

    Hi, I am new to your blog, I am very impressed of the cakes you bake. I have some questions, why there is no crack on the cake? Is there any special method you have when baking the cake? dDd you cover the cake top with aluminum foil while baking? How you unmould till the cake is so perfect. I m very very impressed.

    Liked by 1 person

    • jeannietay said

      Hi, just read the instructions on the recipe carefully before you start. The tips are all there. Method of baking is important to achieve the smooth top. Same with method to unmould.


  3. Ailin said


    May i know you baked at middle tack or lowest rack?

    Liked by 1 person

    • jeannietay said

      2nd lowest rack, my oven has 5 levels.


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