Pandan, or screwpine is an aromatic leaf used to flavour a wide variety of savoury dishes and desserts. The leaves are best used when freshly picked, as they tend to dry out and lose their aroma if left for too long after they are harvested. That is why I’ve used the bottled essence of pandan in this recipe instead of the packets of leaves available in London Chinatown.
160g plain flour
65ml sunflower oil
2 teaspoon baking powder
50g chocolate chips
1 ½ teaspoon pandan essence
2 teaspoon green food colouring
¼ teaspoon salt
125g cream cheese
60g icing sugar
1 teaspoon milk
Preheat the oven at 180ºC/Gas mark 6. Beat the egg, milk, oil, essence, sugar and food colouring in a bowl. In a separate bowl, the flour, baking powder and salt are mixed together. Slowly stir in the wet ingredients into the flour bowl and fold until it forms a smooth mixture, but be careful not to over-stir. Fold in the chocolate chips and pour batter into muffin cases. Bake in the oven for 15 minutes.
Poke a chopstick or toothpick into the muffin to check if they are done- it should come out clean if they are. Remove the muffins from the oven and cool for an hour before icing them.
Mix the icing sugar, cream cheese and milk together in a bowl. You may choose to use an icing pipe- I used a spoon, to ice the muffins and decorate them with sprinkles. This recipe makes 12 muffins.
Difficulty rating: *