I have ample of pandan leaves growing in my garden. One way to utilize them is to make this Thai dessert. Always love this dessert and will order whenever dining at Thai restaurant.
The coconut toppings taste slightly salty while the bottom layer is sweet. With natural fragrant of pandan leaves and coconut milk, everything just blends perfectly into that small little box/case.
To make the Pandan Casings
Pandan leaves - 12 pcs (big and long leaves)
(You need a Stapler, Scissor & Ruler)
* the size of the casing depends on how broad your pandan leaves is. If smaller leaves is used, you will need to change abit on the measurement, so that when you fold it, it won't leave a hole in the center. Anyway, if there's a small hole, you can always cut a square piece of pandan leaves and put in the center of the casing to cover the hole.
Step by Step: 1. Rinse pandan leaves & wipe the dry. 2. Trim away the sharp end and thick hard end which won't be able to fold nicely. 3. Cut a half snip on the leaf about 1.5 inch long each. Total length per leaf is 7.5 inch long.
4. Fold the pandan leaf inward by over-lapping one another. 5. Secure the ends with a staple.
Ingredients : (makes 23 - 24 pcs)
Pandan & Water Chestnut Layer - Bottom
20g Cornflour
20g Green Pea Flour (Hoen Kwe Flour) - White Color
3pcs Water Chestnut - finely chopped
130ml Water
40g Sugar
165ml Pandan Juice (Blend 2 pandan leaves with 165ml water & strain)
Pinch of Salt
Coconut Layer - Top
20g Rice Flour
20g Green Pea Flour (Hoen Kwe Flour) - White Color
150ml Coconut Milk
230ml Water
40g Sugar
1/8 tsp Salt
Step by Step: Pandan & Water chestnut layer: 1. Mix all the ingredients together in a pot except water chestnut. Stir/whisk until well combined. 2. Cook over low heat, stirring continuously until the mixture thickens. The texture thickness will be something like yogurt.
3. Add in the chopped water chestnuts, stir well and remove from heat.
4. Carefully spoon water chestnuts mixture into the pandan casings half-filled and lightly knock it on the table top to even out the surface.
Coconut layer: 1. Mix all the ingredients together in a pot. Stir/whisk until well combined. 2. Cook over low heat, stirring continuously until the mixture thickens. The texture thickness will be something like yogurt. 3. Remove from heat. 4. Spoon coconut mixture into the half filled pandan casings and lightly knock it on the table top to even out the surface. 5. Leave it aside to cool then chill them in the fridge.
6. Serve chilled.
Happy Cooking & Enjoy your weekend..