Pandan Hokkaido Cupcake

I have mentioned in my earlier post that the family enjoys Hokkaido cupcakes and wife has been baking the original version regularly and lately she tweaked the recipe to come out with the green tea version.
When I told her that I had not submitted any pandan recipe for this month's Little Thumbs Up event, she immediately suggested to bake some Pandan Hokkaido cupcakes.
Pandan (also known as screwpine) leaves and essence are very widely used in Southeast Asian cooking as a flavouring agent. It has a very characteristic nutty and botanical aroma that enhances our food especially in rice, cake and many desserts.

To extract the essence from the Pandan leaves, wife opted for the traditional method of using mortar and pestle instead of the food processor for a more robust flavour and also for nostalgic reason. 
The kids were so curious when they saw the stone mortar for the first time. Feeling and playing with it and asking many questions. To me, the mortar reconnects me with my grandma, my tradition and roots. The whole kitchen was so filled with nostalgia and the aroma of the Pandan during the whole pounding and extraction process. Love it!
Pandan Hokkaido Cupcakes (Adapted from Nasi Lemak Lover  with changes in BLUE)*makes 9 cupcakes
Chiffon cake3 egg yolks20g sugar35g corn oil60g 50g milk10g Pandan extract70g cake flour
3 egg whites25g sugar
Filling60g 120g dairy whipping cream10g 20g sugar1tsp instant custard powder
Icing sugar, for dusting
Method1. Pre-heat oven to 170C.2. Arrange paper liners on baking tray.3. Hand whisk egg yolk and sugar till pale in colour.4. Add in corn oil, pandan extract and milk, mix well.5. Sift in cake flour, stir to combine.6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.8. Fold in the balance egg white with a spatula till well combined.9. Scoop batter into pre-arranged paper liners to about ¾ full.10. Bake for 20-25 mins at middle rack.11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).12. Add in custard powder, mix well.13. Pipe custard cream into cupcake and dust with icing sugar. Keep refrigerated before consume.

I am submitting this post to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids. 
This month's event is hosted by Joceline from Butter, Flour & Me and Pandan is the theme for September. You can join in the fun and contribute your recipes here.