50-secs Pandan Almond Mug Cake by Lily Tan

Ingredients: (make 2 cakes)

- 1 egg
- 60g butter
- 2 tbsp coconut milk
- half tsp fresh pandan extract
- half tsp pandan flavour (if not using this, substitute with 1 more tsp of fresh pandan extract if its flavor is strong enough)
- 30g sugar
- 50g self-raising flour
- tiny pinch of salt
- 2 tbsp almond flakes


1. Spread almond flakes evenly on a microwave-safe plate and cook in microwave for about 2½ mins or until flakes turn lightly-brown. Remove and set aside.

2. Pour butter (melted in liquid form) into a microwave-safe mug. Add in egg and whisk with a fork till well-mix.

3. Stir-in coconut milk, pandan extract & flavour and sugar. Mix well to dissolve sugar.

4. Add self-raising flour and salt. Stir and mix the batter until a smooth texture.

5. Add about ¾ part of almond flakes into the batter and mix well.

6. Divide the batter between 2 microwave-safe mugs (batter should not be more than half of the mug). Place remaining almond flakes on top of the batter.

7. Microwave separately for 50-secs till it risen (timing may vary depending on microwave used). {Do not over-cook else it will dry out fast.} Repeat for the other mug and they are ready to serve. Enjoy!