1 1/2 cup grated coconut
1/2 cup all purpose flour
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 juice and split into two equal portions
1 tbsp sugar
Combine and mix all the ingredients with one portion of the pandan juice.
(Note: keep about 1 tbsp sugar).
Place cupcakes cases into a muffin tin and divide the mixture between them.
Bake at 170c 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.
Simmer until it becomes a thick syrup.
Once the cakes are out of oven, gently pour equal amount of syrup over the cakes.
Let it cool down before serving.