No, this is not your regular taco but its a dessert served cold. It is very soft and made with cornstarch, coconut milk and pandan juice, with little crunch from chopped water chestnuts. My cousin once made this for me for our 1st wedding anniversary and since then I have been trying to get this recipe but only now I manage to find it. Another interesting thing about this delicacy is that you make tiny casings out of screwpine leaves and then pour the cornstarch mixture into it. I must say, the making of the casings was a challenge because here in US, we buy the frozen ones which are not broad. The best ones to make this casings are the ones little broader. Anyways, I manage to make the dessert which I have been dying to try for so many years...
If you want to try this and cannot find screwpine leaves or just do not have the patience to do it, by all means use small moulds or chinese tea cups.
Ingredients
Pandan Layer
25gm mung bean starch (green bean flour) or cornstarch
250ml pandan juice
60gm sugar
3 water chestnuts, peeled and chopped
Coconut layer
15gm mung bean starch or cornstarch
125ml water
125ml coconut milk
50gm sugar
Very small pinch of salt
Method
Prepare pandan layer. Mix everything together and cook on medium low heat until it looks transparent and thick.
Spoon over prepared casings.
Prepare coconut layer. Mix everything together and cook on medium low heat until it thickens. Taste, it should no longer taste floury.
Spoon over the pandan layer.
Let cool down to room temperature and it will harden. Best served when chilled.
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