Malaysian Mess Recipes
MALAYSIAN PINEAPPLE MESS
We have combined some of our favourite ingredients and made a delightful mess - a Malaysian Pineapple Mess! The bright colours, pop of flavours and ease of assembling will tempt you to make this dessert again and again.
Provided by Sandhya Hariharan
Categories Dessert
Time 1h20m
Number Of Ingredients 15
Steps:
- Heat the oven to 200 C. Line a baking tray with parchment and spread the caster sugar on top. Bake for about 10 minutes or until the corners turn slightly golden.
- Turn the temperature of the oven down to 100 C.
- Put the egg whites in the mixing bowl and begin whisking at a slow speed, gradually increasing it. Beat the egg whites until a stiff peak is achieved.
- Add one large spoon of sugar at a time and continue beating the mixture until all the sugar is incorporated and there is still a stiff peak.
- Line baking trays with parchment paper. Fill a pastry bag with the meringue mixture and cut about 5cm at the tip. Pipe the meringues gently, making sure they are spaced. The mixture should make about 45 individual meringues. Bake for 35- 40 minutes or until meringues stop sticking to the sheet.
- Switch off the oven and allow the meringues to cool in the oven. Remember to place a wooden spoon between the door, so it can be left ajar.
- Dust the meringues with edible gold dust.
- Store them in an airtight container. (They can be prepared at least 1 week in advance if required)
- Drain the juice from the Del Monte® can and pour it into a pot along with the water, cinnamon stick and sugar and allow it to boil.
- Add the Del Monte® Gold Pineapple Chunks and continue to cook until slightly reduced.
- Add vanilla extract and give it a good stir.
- Add the cornflour liquid to the mixture and cook for 2 minutes, until the pineapple compote is slightly thickened.
- Allow the compote mixture to cool down, before transferring it to an air tight jar.
- Place the meringues at the bottom of each glass and then layer with the pineapple compote, followed by whipped cream.
- Top the cream layer with pineapple chunks from the compote along with some pomegranate seeds, toasted coconut, edible gold stars and gold dusted meringues.
- Garnish with mint leaves and serve.
MALAYSIAN MESS
Spiced pineapple compote and crunchy meringues are bound by a soft dollop of coconut cream in this indulgent fruity Asian dessert
Provided by Ping Coombes
Categories Dessert
Time 2h
Number Of Ingredients 11
Steps:
- Heat oven to 140C/120C fan/gas 1. Make the meringues by whipping the egg whites into soft peaks, add half the caster sugar then gradually add in the rest until the mixture is really thick and glossy. Fold in the icing sugar and the 75g desiccated coconut.
- Lay 2 baking trays out and cut baking parchment to fit. Put a small dollop of meringue in each corner of the trays and put the parchment on top - the mixture will hold the baking parchment in place. Using a metal spoon, put evenly-spaced tennis ball-sized dollops of meringue on the trays - I had about 12. (You may have more than you need.) Bake the meringues for 30 mins, then reduce the temperature to 120C/100C fan/gas ½ for a further 30 mins. Leave the meringues to cool in the oven.
- Peel and cut the pineapple and remove the core. Dice into 1cm cubes. Put the diced pineapple, brown sugar, lemongrass, star anise and lime juice in a pan and bring to the boil. Reduce heat and simmer for 15 mins until the pineapple is soft but still holds its shape. Remove from the heat and set aside. Discard the lemongrass and star anise.
- Toast the remaining desiccated coconut in a pan on a low heat for 5-7 mins until golden brown. Set aside to cool. Using a hand-held electric whisk or a freestanding one, whisk the coconut milk and cream to soft peaks. You want it to be just whipped and still run off the spoon. Assemble the dessert in a bowl or small glass tumblers. Layer with pineapple, broken bits of meringue and coconut cream. Sprinkle with the toasted coconut.
Nutrition Facts : Calories 683 calories, Fat 43 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 62 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
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