Pandan/Ube Muffins

I always loved how pandan and ube are so easy to incorporate into your favorite dishes!

Ube Cheesecake? You betcha!
Pandan Waffles? Yes!
Ube Cupcakes? That works!
Pandan Ice Cream? Of course!
Ube Dry Aged Tomahawk Steak???? Okay maybe not.

I decided to utilize the ease of adding pandan/ube flavorings to a generally forgiving form of baked good: muffins! With the addition of flavored custard on top, what resulted was a simple, yet super tasty muffin that will satisfy your cravings.

Ingredients (for 6 jumbo muffins–>think Costco sized muffins, or 12 normal, smaller muffins)
For Ube/Pandan Custard Topping
-1/2 cup sugar
-1/4th cup corn starch
-2 cups whole milk
-4 egg yolks
-2 tbsp butter
-1 tsp vanilla extract
-Pinch of kosher salt
-2 tsp of ube or pandan extract

For Muffins
-2 cups of flour, sifted
-3 tsp baking powder
-1/2 tsp of table salt
-3/4ths cup sugar
-1 egg
-1 cup milk
-1/4th cup vegetable oil
-2 tsp of ube or pandan extract

Useful Tools
-Muffin tin
-Muffin paper cups

Procedure
For Pandan/Ube Custard on Top
1) Add sugar, corn starch, and kosher salt into a sauce pan or pot, and mix together
2) Add milk and egg yolk into a mixing bowl and whisk together

This image has an empty alt attribute; its file name is cream-pan-edit-1.jpg

3) Set heat to medium and slowly pour the milk and egg yolk mix into the pot, while continuously whisking
4) Add the butter to the pot
5) Whisk and allow the mix to come to a boil
6) Once boiling, continue to whisk for 1 minute while boiling. The cream should start thickening
7) After a minute, take pan off the heat and add ube or pandan extract and mix
8) Transfer the cream onto a bowl through a sieve
9) Cover the bowl with plastic wrap. Ensure that the plastic wrap is physically touching the cream to avoid a solid shell-formation on the top.
10) Store in a fridge for at least 1.5 hours covered with plastic wrap (and touching the custard to avoid forming a film on top)
11) Give it a stir and mix before serving

For Muffins
1) Pre-heat oven to 400°F
2) Add all dry ingredients (flour, baking powder, salt, sugar) into a mixing bowl and mix. Form a well in the middle of the mixed dry ingredients
3) In a separate bowl, add egg, milk, ube/pandan extract and vegetable oil. Mix well.
4) Add the liquid ingredient mix from Step 3 into the well of dry ingredients from Step 2. Mix gently but well.
5) Once mixed, add muffin paper into muffin tin. Scoop the muffin mix evenly into the individual wells (just enough to fill the muffin paper up.

Fill the muffin paper cup with the batter

6) Bake for 20 minutes at 400°F or until desired crispyness
7) Add the ube/pandan custard on top of your muffins and enjoy your baked creation

Observations/Tips
1) You can totally divide the preparation into two and make both ube and pandan flavors! (or scale up by two and make one batch pandan, and the other ube).

References
AllRecipe’s “Best Ever Muffins” Stock Recipe

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