Ingredients:
1 1/2 cup grated coconut
1/2 cup all purpose flour
2 eggs
1/2 cup condensed milk
1/4 cup melted butter
1 tsp baking soda
1 tsp baking powder
20 pandan leaves - blend with 1/2 cup water to extract the juice and split into two equal portions
1 tbsp sugar
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Preparation:
Combine and mix all the ingredients with one portion of the pandan juice leaving out the 1 tbsp sugar.
Place cupcakes cases into a muffin tin and divide the mixture between them.
Bake at 220c for about 35 mins or until cakes are done.
While the cakes are baking, add the other portion of the pandan juice and 1 tbsp of sugar into a pot and simmer until it becomes a thick syrup.
Once the cakes are out of the oven, pour the equal amount of syrup over the cakes.
Let it cool down before digging in
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