THAI PANDAN CUSTARD
This is a delicious custard flavoured with coconut & Pandan. Pandan is also known as Screwpine or Pandanus. This custard is very simple to make & is delicious - eat on its own or as a dip for waffles etc....yum! The recipe is from 'Recipes from our Thai kitchen'.
Provided by Um Safia
Categories Dessert
Time 25m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl beat the two eggs.
- To get coconut cream, remove the lid from a can of coconut milk and, without stirring the contents, remove the top cream and discard the thin liquid. It should take around 1 1/2 cups of coconut milk to yield 1 1/4 cups coconut cream.
- Add the coconut cream and sugar to the eggs, and whisk it together until the sugar dissolves. Pour this into a double boiler and stir it constantly until it thickens up. Then add milk, mix well, and add the pandan. Continue stirring until it thickens up then transfer to smaller bowls.
- Serve with warm bread or sweet bread of your choice. We love this as a dipping for fresh waffles. Enjoy!
Nutrition Facts : Calories 731.6, Fat 37.8, SaturatedFat 30.7, Cholesterol 212.1, Sodium 180.6, Carbohydrate 92.5, Fiber 4.1, Sugar 86.7, Protein 12.5
PANDAN SPREAD
A snack of pandan spread on white bread is appreciated by children. It is also great to serve after lunch.
Provided by wiley
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Blend pandan leaves and water together in a blender or food processor until smooth; strain through a piece of cheesecloth. You should get about 1/2 cup pandan juice; you can discard anything more than that.
- Beat eggs in a bowl; add coconut cream and sugar and continue beating until sugar is dissolved.
- Place egg mixture over a double boiler and stir while heating. Add evaporated milk and pandan juice. Stir until mixture has thickened into a custard, 5 to 7 minutes.
- Remove from heat and spoon into a serving dish. Serve custard with squares of white bread.
Nutrition Facts : Calories 631.7 calories, Carbohydrate 110.8 g, Cholesterol 86.4 mg, Fat 17.7 g, Fiber 1.6 g, Protein 9.5 g, SaturatedFat 13.5 g, Sodium 501.5 mg, Sugar 80.5 g
SANKAYA (THAI PANDAN PUDDING)
Sankaya! My mother taught me how to make this very simple Thai breakfast/dessert. This snack is often found on street vendor carts on the streets of Thailand (though I've grown accustomed to my mom's flavor over the years). Serve with a nice soft loaf of bread (steamed French bread is best) and dip in this sweet and savory custard pudding.
Provided by Ms.Tara T
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat coconut milk over medium-high heat in a small pot until it just begins to bubble, about 5 minutes.
- Combine water, cornstarch, and tapioca starch in the empty coconut milk can; stir until all starches are dissolved.
- Add water and starch mixture to coconut milk, stirring gently. Keep mixing until thoroughly combined, about 2 minutes. Reduce heat to medium-low. Stir in well beaten egg yolk. Keep cooking pudding over medium heat for 3 minutes, stirring every 30 seconds to prevent it from burning and sticking to the bottom of the pan. Add pandan and salt; stir for 30 seconds more. Remove from heat and let settle until thickened, 3 to 4 minutes.
Nutrition Facts : Calories 228.3 calories, Carbohydrate 8.3 g, Cholesterol 51.2 mg, Fat 22 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 18.9 g, Sodium 55.5 mg
PANDAN PANCAKES RECIPE BY TASTY
For a fun twist on pancakes, try adding some pandan extract-the vanilla-coconut tasting extract that has a natural green color! To take it up a notch, we topped our pandan pancakes with toasted coconut and stuffed them with homemade coconut custard for a sweet and creamy surprise!
Provided by Tikeyah Whittle
Categories Bakery Goods
Time 2h
Yield 5 servings
Number Of Ingredients 19
Steps:
- Make the coconut custard: In a medium bowl, whisk together the egg yolks, sugar, and cornstarch.
- Pour the coconut milk into a small saucepan and bring to a simmer over medium-low heat.
- Once the coconut milk is simmering, very slowly pour into the bowl with the egg mixture, whisking constantly to combine and temper the eggs.
- Return the mixture to the saucepan over medium heat and cook, whisking constantly, until thickened, 2-3 minutes. Scrape the mixture into a clean medium bowl and whisk in the vanilla and coconut extracts.
- Set the bowl over another bowl filled with ice water (make sure the water level is not so high that it gets into the custard) and let the custard cool for 10 minutes.
- Line a baking sheet with parchment paper.
- Once the custard has cooled, scoop onto the prepared baking sheet in 1-tablespoon discs, spacing evenly. You should have at least 20 custard discs. Transfer to the freezer for 90 minutes, until frozen.
- Make the pancakes: In a medium bowl, whisk together the buttermilk, eggs, and pandan extract. Add the melted butter and whisk to combine.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to over-mix; some lumps are okay. Let the batter rest for 5 minutes.
- Heat a large nonstick skillet or a pancake griddle over medium-low heat and grease with nonstick spray. Pour ¼ cup of batter into the pan and cook the pancake halfway, about 2-3 minutes. Place a disc of frozen coconut custard in the center, cover the custard with about 1 tablespoon more batter and flip. Cook until golden brown, 2-3 minutes more. Remove from the pan and repeat with the remaining batter and coconut custard to make 20 pancakes total.
- Serve with butter, maple syrup, and toasted coconut flakes.
- Enjoy!
- RECIPE BY: Mimo Ahmed
Nutrition Facts : Calories 710 calories, Carbohydrate 73 grams, Fat 36 grams, Fiber 1 gram, Protein 23 grams, Sugar 23 grams
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- Blend pandan leaves with coconut milk in a blender until fine. Set a sieve over a heavy bottomed pot and line the sieve with a muslin or a few layers of cheesecloth. Stir the liquid and let the coconut milk run through. Once it starts to slow down, gather the corners of the fabric, hold it up and squeeze the coconut milk out as much as you can. Discard the fibers. Stir in condensed milk then heat the pot over medium heat just until the coconut milk is steaming (no need to let it boil, we're just warming up the coconut milk so you don't have to cook the custard as long. Keep an eye on it cuz it can boil over!)
- While the coconut milk is heating, whisk together granulated sugar, cornstarch and salt in a mixing bowl. Add egg yolks and whisk to combine.
- Once the coconut milk is hot, pour just a splash into the egg mixture while whisking (put the bowl on some tea towel to prevent it from moving around while you stir). Add more coconut milk while whisking, a little at a time, and once the mixture becomes runny, you can pour faster.
- Pour everything back into the pot and cook over low heat, stirring constantly and quickly with a rubber spatula until the custard is thickened. Keeping the heat low and constantly stirring will help prevent lumps, but if your custard isn't thickening after several minutes, your heat is probably too low, so bump it up a bit. If you get a few lumps in the beginning, it's okay, I find that they tend to go away as the whole custard thickens. The custard will continue to get thicker and thicker, and once it no longer gets any thicker, it is done. Remove from heat and stir in evaporated milk. Note: if you want to make it into a thick "spread", as opposed to a dip, you may only add a little bit or no evaporated milk at all.
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- Step 1: First we need to make some pandan extract. Start by cutting 8 pandan leaves with some scissors into roughly half inch pieces. Add the pieces to a mortar and pestle and crush them for a couple of minutes until they are broken down.
- Step 2: Now add 2 tbsp of water to the mortar and pestle, and grind the leaves and water together. Do this for a couple of minutes to release as much of the flavour from the leaves as possible. Then scoop the mixture into a strainer, and press down hard to strain the leaves until they are dry. You want to extract as much of the pandan essence as you can.
- Step 3: Now add 1 egg, 40g of palm sugar and 40g of white sugar to a mixing bowl and beat together. Then add 25ml of evaporated milk, 175ml of coconut milk, the pandan essence we prepared earlier, and 15g of corn flour and mix thoroughly. If you are using hard palm sugar, don’t worry about breaking that down yet, as it will dissolve once we heat the mixture. You can also add in a drop of green food colouring if you want to give the custard a vivid green colour, however this is optional.
- Step 4: Once everything is mixed together and lump free, pour the mixture into a saucepan, and heat on a low heat whilst continually stirring for about 4 to 5 minutes until the mixture takes on a thick custard like consistency, then serve and enjoy!
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