Sunday, December 14, 2014

Pandan with Coconut Cream filling by Angela Seah Thulin

Recipe link -

Part (A)
5 pandan leaves
Abt 90ml coconut milk...
*Blend the above to achieve 60ml pandan coconut milk

Part (B) - filling
<Freeze your clean bowl & whisk attachment for at least 15mins>
150ml of heavy cream/whipping cream
1.5 tbsp of granulated sugar
35g coconut cream powder (see pic)
*Whisk the heavy cream & sugar till trails formed/stiff peak (3-4mins), then fold the powder in and chill in fridge.

Part (C)
3 egg yolks
2 tbsp sugar (30g)
60ml coconut milk (extracted frm Part A)
45ml vegetable oil
1 tsp vanilla essence
60g cake flour, sieve

Part (D)
3 egg white
2 tbsp sugar (30g)
1/4 tsp cornflour
*In a clean metal bowl, whisk the egg white till soft peak then add sugar n continue whisking. Add corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part A first to achieve pandan coconut milk
2. Then do Part B
2. Part (C) - Whisk the egg yolks n sugar till little frothy. Then add pandan coconut milk, vegetable oil, vanilla essence n whisk till mixed. Add the sifted cake flour in and whisk till well-mix (will look runny).
3. Then do Part (D)
*Preheat your oven now at 170degree celsius.
4. In 3 additions - take the part (D) and FOLD in to Part (C) till well-combined.
5. Pour onto a 10x10 baking tray lined with baking paper. Into the oven and bake for 14mins.
6. Dust some icing powder on the top. Roll it tightly and let the paper wrapped with it. Let it be like this for few mins or chill in fridge for a while just to let it cool faster.
7. Release the roll, spread the chill filling on it and roll the same way again. Back into the fridge again to chill before you cut.


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