These Pandan Madeleines are the Southeast Asian spin on the French madeleines. They are soft, moist, light, buttery inside with slightly crisped edges. Get all the tips and tricks below on how to make them perfectly every time!
Make batter – Whisk eggs and castor sugar lightly for 3-4 minutes or until the sugar is dissolved. Sift in cake flour and baking powder. Whisk until just combined. Add melted butter and pandan paste. Whisk until well incorporated.
Chill batter – Cover the bowl with plastic wrap and chill the dough for at least 1 hour or overnight.
Preheat the oven to 400F/200°C when you are ready to bake.
Grease pan – Grease a non-stick madeleine pan with butter. If you are not using a non-stick pan, grease the pan with butter and dust the wells with flour lightly.
Fill the molds – Remove the batter from the fridge. Using a spatula, mix to loosen the batter and remove the air bubbles. Transfer the batter into a piping bag and pipe the batter into the molds until 80-90% full. You can also alternatively spoon the batter into the molds.
Bake – Place the filled madeleine pan into the preheated oven and immediately reduce the oven temperature to 350F/180°C. Bake for 10-12 minutes or until they have risen and the edges are golden brown
Cool – Remove madeleines from the pan immediately. Cool them completely before glazing them.