Monday, September 22, 2008

Pandan Yogurt Cakes

I was inspired by Peony to make yogurt cake. Using yogurt and oil instead of butter to make cake do sounds healthier. Also I can use the leftover yogurt to make baked donuts so it is a win win situation.

It actually turned out pretty good. The sweetness was just nice for me and the texture was soft and moist.

I slice it open to let you see the texture of this cake.

Recipe adapted from Epicurious.
Yield 10 large papercups (a dozen for the normal one) as shown above. Of course you can play with different flavor of your choice.


1 1/2 cup all purpose flour
2 tsp. baking powder

1/4 tsp. salt

1 cup plain yogurt

1 cup sugar

3 large eggs, beaten

1/2 tsp. Pandan extract

1/2 cup canola oil


1. Preheat oven to 350'F. Place papercups in the muffin pan.

2. In a bowl, sift flour and baking powder. Add in salt & sugar. Stir to mix.

3. Add in beaten eggs, yogurt, Pandan extract and oil. Stir until incorporated.

4. Lastly, scoop the batter into each papercups until 3/4 full.

5. Bake for 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

Check out my other yogurt cake recipes:
-Dark Chocolate Yogurt Cake
-Green Tea Yogurt Cake


Finla said...

Wow so beautiful.
First time i am hearing about cakes like this.

Anonymous said...

Hello, thank you for sharing this awesome recipe. May I know where can I this pretty paper cup for the cupcakes? I live in the States too. Thanks a lot!

Mandy said...

i miss pandan cake! you are so smart of thinking of incorporating pandan in the yogurt cake. It looks delicious.

Anonymous said...

love the paper liner you used. They look delicious. I'll try it for sure. Thanks for sharing.

Family First said...

I tried twice making muffins but dont know why they dont shape like a dome in the centre, only turns out totally flat on top. Does that mean i put in too much batter in the cup?

Anonymous said...

HI little corner of mine,

this recipe looks interesting. i have baked yoghurt cakes before but not pandan flavour ones. do u think i can subsitute the pandan extract with real pandan juice? if yes, how much pandan juice should i use? also, how many muffins (if using 5 cm paper case) can this recipe yield? thks


Anonymous said...

woah this is very pretty, and the texture looks perfect... wish I can bake like this one day, hee. And such a great idea to use yogurt & oil instead of butter :D

SIG said...

Wow, I do love pandan... worth giving it a try.

Beachlover said...

wow! look good!

tigerfish said...

I thought Pandan Muffin! Nowadays, I really cannot differentiate cupcakes and muffins liow leh! :p

Anonymous said...

Wow! These cupcakes looks yummy, moist and delish! I have heard that the secret is using yogurt though I have not tried it myself. One day, I should! Thanks for sharing the recipe! :)

Charmaine said...

Interesting combo! I'm going to try this recipe for my Dad. He has kidney problems which means he can't take too much butter, so I'm always looking for cakes baked with oil.

daphne said...

Me too! Not only that, it's easier to wash up too.

Unknown said...

it looks so moist... must be delicious... :)

Little Corner of Mine said...

Thanks Happy Cook.

Hi Anon, it was given to me by auntie Lily, a friend got it for her from Singapore.

Thanks Mandy.

You're welcome Anon and thanks.

Family First, it should mean you put too little batter in the cup. If you put slightly more than 3/4 full, it should rise up to create the dome shape you are looking for.

Hi octopusmum, I won't do that because this recipe doesn't have any liquid at all. And you need quite a lot of pandan juice to bring out the flavor of pandan. I don't know how many muffins 5cm paper case would yield.

Thanks noobcook. This recipe very easy, I only used a spatula to stir everything together, no electric beater needed. You can try!

Yeah Sig, worth a try. I need to experiment with different flavor soon. :)

Thanks beachlover.

Hahaha Tigerfish, me too! It's actually a cake but I put them into cupcakes, but no icing so should call muffins right? :P

You're welcome Ning. Hope you like this healthy version.

Hope your daddy likes this healthy muffin/cupcake/cake, Charming! :)

Yes Daphne. Only wash one bowl and a spatula, I like! :)

Yes mikky. I like it, will make again with different flavor soon. Important thing is I feel less guilty of eating it. :)

ICook4Fun said...

I can see this little cakes looks really soft and moist. I can't wait to try this out.

Unknown said...

These little green cakes look so interesting. I learned something new today from your post. I had never heard of Pandan Extract. I like things like this.

Babe_KL said...

i dun hv pandan extract but essence, you think can use essence instead?

Anonymous said...

Made this last nite. Texture comes out not like yours. Mine more moist. Might be too much yogurt but i follow recipe to the t. will try again soon.

Retno Prihadana said...

Looks really moist and interesting combination with yoghurt and pandan. I haven´t tried it with yoghurt.

LianneK said...

this post reminded me to get pandan essense for stocking up lol

Little Corner of Mine said...

Gert, hope you like this healthy muffin. :)

Thanks Lydia, now you know what is Pandan extract. :)

Babe, I don't see why not. Just that is your essence a good one because I find a lot of pandan essence lacking in flavor or has funny smell.

Thanks for trying Delia. Yeah try again and see what happen.

Retno, it's my first time trying it with yogurt too. Like eating a healthy muffin. ;)

Hehe Lianne.

Anonymous said...

I'll do it tomorrow nite cos me n my family r going to a picnic on Saturday. But I'll try to use the fresh pandan juice instead of essece so do u think I need to cut down anything? The oil o yogurt?

Little Corner of Mine said...

Hi Goodyfood,
I really don't know. How much pandan juice are you going to use? This recipe doesn't have liquid at all, so I don't know how to adjust it for you. Sorry.

Lore said...

Love their colour! Makes them look so cheery and playful :D

Anonymous said...

these look delicious. pandan has such a wonderful flavour and smell especially in desserts and cakes.

Glory said...

thanks for sharing the recipe. made this yesterday and kids loved it! still moist today.. :) but my pandan paste gave the cake a darker green shade.. must reduce it next time! thanks again!

Little Corner of Mine said...

Thanks Lore. :)

Thanks Jo. That's why I like Pandan too.

You're welcome Glory. Glad your kids liked it. Mine still moist on the third days. :)

Anonymous said...

its look really delicious!! but im wondering how the egg should be beaten? jus normal whisk or till it's fluffly?
thank you

Little Corner of Mine said...

Hi Anon,
It's just a normal whisk to break the yolks.

Anonymous said...


Thanks for sharing this simple and delicious recipe.

Your cup cake looks very good.

I have tried to bake this but made some changes to accomodate to the ingredients I have on hand.

Here is my attempt. My cup cake look kind of ugly.

Little Corner of Mine said...

Hi let's masak,

Looks good leh, where got ugly! I'm also into healthier bakes. Going to try a green tea one today besides the chocolate one I tried earlier (will post soon). :)

Oh, I wanted to post this comment at your blog but it required me to sign up and I don't want anymore account, so has to reply it here, k.

Anonymous said...


Thansk for your comments.

Looking forward to see your new creation soon. :_

Y said...

Those look great! I haven't had pandan flavoured cakes in ages.. must remedy that!

Anonymous said...

Hi, I tried it and it turns out so great, for sure will want to make more. I will link your website for recipes if I post mine. Hope that it would be fine for you. Thanks.


Little Corner of Mine said...

Hi Doreen,
Glad you liked it! Yes, you are welcome to link it. :)

ring-a-ding-a-ling said...

Just tried it and luv it! Thanks =)

Little Corner of Mine said...

Glad you tried and liked it, ring a ding. :)

Anonymous said...

i tried your recipe but my cake didn't turn out like yours.. mine cake is cooked on the top but the bottom part is not cook at all.. what happen? is it because of the oven?

Little Corner of Mine said...

Hi Anon,
Yes, perhaps your oven temperature is different. When baking, always remember to check with a toothpick/satay stick, only when a toothpick comes out clean, then the cake is cooked. If it's still wet (like your case, bottom is still uncooked), you will have to bake it for 5 minutes more and then recheck with a toothpick again.

Anonymous said...

i did bake it longer but the top is gona be overcook.. so i duno what went wrong.

Little Corner of Mine said...

In that case, then I also don't know. Others don't seem to encounter this problem, see Links to this post below.

nyonya said...

I have since made this twice. Truly yummy...I added a dallop of red bean paste to each muffin as filling.

Thanks a bunch for sharing.

Little Corner of Mine said...

Hi Nyonya,
Thanks for your feedback and glad you liked it. I love it too even though it lacks the fragrant of butter but eating this really make me feel less guilty. I love your idea of adding red bean paste, I do have some that I needed to use.

Anonymous said...

I just tried your recipe. Although the texture is moist and soft, I'm disappointed to say that there is no pandan flavour. Perhaps I'll have to eat it with some kaya.

Little Corner of Mine said...

Hi Anon, you can use 1 tsp. of Pandan extract for stronger flavor.

Unknown said...

Hi...after browsing through your cakes label recipe, I'm so happy to find this simple and yummy cupcakes with all the simple ingredients and easy methods. I'm going to make this cake this Saturday for the kids and parents at the Taiwanese Chinese School which my children attend.Thanks for sharing and Happy cooking and baking!!!

Little Corner of Mine said...

Hi Sally,
If you look at it more closely, most of my baking recipes are pretty easy with easy method. Hope they like this Pandan Yogurt Cake! :)

Unknown said... your cake recipe turns out to be super moist and yummy!!! Everyone really love the taste of the pandan and it's really nice with coffee. Love your recipe and will try some of your other cakes recipe.
Thanks so much for sharing!!!

Little Corner of Mine said...

Glad they liked it Sally. I would recommend the strawberry yogurt cake too, it's really good. Pumpkin cake is easy to make and delicious. If you are up to a challenge, the Castella cake, Pandan chiffon cake are fabulous too. ;)

Miss B @ Everybody Eats Well in Flanders said...

I dun have cup cake mould but I want to bake this as a normal cake. Can u advise how long and at what temp I should bake in the oven. Thanks :)

Miss B

Little Corner of Mine said...

Hi Miss B. Just follow the same temp. and time when you use that size of the baking tin to make cake. For example, for 8" square pan or 9" round cake pan, it's about 350'F for 30 minutes.

Miss B @ Everybody Eats Well in Flanders said...

Thanks! Will try it out soon once i buy a new cake-mixer :) Mine recently broke down due to heavy usage.