Ingredients (makes 10-12 donuts)
2 cups all purpose flour *240g
1/2 cup sugar of choice *100g
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup water *240g
15g Pandan leaves
1/4 cup dairy free yogurt *60g
60g coconut evaporated milk
1 tsp Pandan extract
Preheat the oven to 180c. Prepare a donut pan and set aside.
Combine chopped Pandan leaves and water, blend until smooth. Strain mixture through a fine mesh sieve.
Use the back of a spoon to press out the juice. Set aside.
In a medium bowl, combine the flour, baking powder, soda and salt.
In a small bowl, whisk together the coconut sugar, yogurt, coconut evaporated milk , Pandan juice and Pandan extract until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined.
Add batter to a piping bag, snip a corner and pipe it in.
Bake donuts for 12 minuets. Remove donuts from oven and let cool.
Combine melted chocolate with pandan powder. Dip the donuts into the chocolate. let it set in the fridge.