- Home
- Recipes
- Baking and desserts
- Indonesian pandan, raspberry and white chocolate blondies
Indonesian pandan, raspberry and white chocolate blondies
- Lara Lee
Published: November 29, 2021 at 5:06 PM
Save recipe
Makes 16
Easy
Total time: 50 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Pandan and raspberries give a colourful and festive edge to these blondies, while the tartness offsets the sweet white chocolate perfectly
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try this Indonesian pandan blondies recipe, then check out Lara Lee's guide to Indonesian food. Also try our easy blondies and white chocolate and raspberry muffins for more delicious bakes with white chocolate.
Lara says: "The herbaceous and sweet-savoury fragrance and colour of pandan leaves transports these white chocolate and raspberry blondies to the tropical heart of Indonesia. Called the ‘vanilla of the East’, pandan grows abundantly in Southeast Asia, particularly in Indonesia where it is widely used in both sweet and savoury dishes. The leaves (also known as screwpine) impart an irresistible grassy aroma to dishes, while the juice of the leaves dyes cakes and sweets with pandan’s signature luminous green.
"Both pandan and raspberries bring a cheerful, festive vibrance to the classic blondie, while also adding a savoury tartness that perfectly balances the sweetness of white chocolate. This recipe works best using pandan paste, rather than the juice of fresh or frozen pandan leaves, or essence which can taste artificial. Try using Koepoe-Koepoe pandan paste, which is readily available online or at Asian supermarkets, to give the blondies their brightest hue."
Ingredients
Nutrition
-
190g unsalted butter
cubed, plus extra for the tin
-
250g soft light brown sugar
-
1 tsp pandan paste
-
2 eggs
-
240g plain flour
sifted
-
150g white chocolate chips
-
150g raspberries
Nutrition: per serving
- kcal268
- fat13.6g
- saturates8.2g
- carbs32.6g
- sugars20.9g
- fibre0.9g
- protein3.5g
- salt0.1g
Ad
Method
-
step 1
Heat the oven to 180C/fan 160C/gas 4. Butter and line a square 23cm tin with baking paper.
-
step 2
Gently warm the butter in a pan until completely melted. Transfer immediately to a large mixing bowl and add the sugar. Use electric beaters to whisk together the sugar and butter for 4 minutes, starting with a slow speed and gradually increasing to fast, until thick and a lighter brown colour.
-
step 3
Add the pandan paste and whisk to combine until an even colour throughout. Add the eggs, one at a time, whisking between additions. Stir in the white chocolate, then fold in the flour and a pinch of salt until evenly combined.
-
step 4
Gently fold in the raspberries, being careful not to over-fold. Pour the mixture into the tin and bake for 30-35 minutes on the middle shelf or until a skewer poked into the middle comes out clean. Leave the blondies in the tin until completely cool, then cut into squares.
NEFF oven tip:
If you like your blondies to have a fudgy texture, introduce low added steam with Circotherm 160C – the result will be wonderfully gooey.
Check out more of our best festive desserts
Authors
Lara Lee
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue