Buko pandan is a traditional Filipino dessert made with young coconut, pandan leaves, and small tapioca or sago pearls. Since it’s always hot in humid in the Philippines, this dessert is cold or served at room temperature. It’s one of my favorite Filipino desserts!
And with the holidays in full effect, I thought this recipe would make a perfect gift – and they’re super easy to make! I came across pure pandan leaf powder via Amazon and gave it a try for the first time.
The results:
- The texture is almost identical to the traditional French Madeline cookie
- The pandan leaf powder has subtle smells of white bread, jasmine and basmati rice
- The coconut extract adds a nice balance with the pandan leaf powder
- And the coconut glaze seals the deal with this super simple treat
- You can find the madeline mold pan here
I highly recommend gifting these to your family and friends or making these on Christmas or New Year’s day.
I’d love to see your creations, so please tag me @fullasamother via Instagram and/or Pinterest!
XO,
Jasmine
Buko Pandan Madeline Cookies (Gluten free)
Equipment
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madeline pan
Ingredients
- Madeline cookies:
- 2 large eggs at room temp
- ⅔ cup coconut sugar
- 1 teaspoon coconut extract
- 2 tablespoons buko pandan powder
- 1 cup Bob Redmill’s 1:1 Gluten free Baking Flour
- 10 tablespoons unsalted butter melted and slightly cool before adding to batter
- Pinch of fine sea salt
- Glaze:
- 1 cup confectioner’s sugar sifted
- 2 tablespoons full fat coconut milk
- Sprinkles optional
Instructions
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Preheat the oven to 375℉ and place rack in the center of the oven. Generously grease madeline pan with butter and lightly coat each cavity with gluten free flour.
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Using an electric mixer, combine eggs and sugar in a large bowl. Add coconut extract, buko pandan powder, GF flour, and salt, then mix thoroughly to combine, scraping down the sides of the bowl. Gradually add melted butter and mix until fully combined.
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Spoon 1 ½ tablespoons of batter into each mold. Bake until puffed and golden brown, about 12 – 14 minutes, or until a toothpick inserted comes out clean. Gently remove the cookies and place on a cooling rack, then repeat this process.
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To make the glaze, in a medium bowl, add sifted confectioner’s sugar and coconut milk and whisk to combine. Dip a third of the cookie into the glaze and place on the cooling rack until the glaze sets. Add sprinkles and enjoy!
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Keep in an airtight container for up to 3 days.