These delicate little cakes have a lovely south-east Asian twist
Pandan leaves are used in Malaysia and Indonesia to give dishes a lovely aromatic flavour. You can buy the leaves, and paste made from them, in most Chinese supermarkets. The natural green colour works well with the frog theme of these madeleines.
To make fresh pandan juice, cut leaves into small pieces and put them in a food processor with a little water. Blend in short bursts, until you can squeeze the juice out (over a sieve).