1. Pandan Waffles
Ingredients:
160g of low-gluten flour
40g of Corn starch
60g of Melted butter
A few drops of pandan flavor
3 eggs
50g of Sugar
100ml of Milk
4g of Baking Powder
Waffle making machine
Steps:
1 Mix the eggs with sugar and beat them after. Then, add in milk and extra-pandan flavor
2 Sieve the powder
3 Add in melted butter and let it stand for 30 minutes to grease the mold
4 Pour in 50g of batter, cover and heat for 1 minute. Turn it over for another 1 minute. Your dish is now complete when both sides are cooked
2.Pandan Pudding
Ingredients:
2 pandan leaves
75ml of Coconut milk
150ml of Animal fresh cream
6g of Gelatin flakes
125ml of Milk
15g of sugar
A tablespoon of water
Steps:
1 Cut the fresh pandan leaves into small pieces. Add in cold boiled water and use a blender to make liquid.
2 Strain out the pandan leaf residue to obtain pandan juice
3 After cutting the gelatin slices into small pieces, add in cold water to soak for 5 minutes. Then wring out the water before adding 1 teaspoon of water and heat in the microwave for 15-20 seconds to dissolve the gelatin slices
4 Heat the pandan juice, coconut milk, milk and animal whipped cream in step (2) until it turns slightly hot (no need to boil)
5 Pour step (3) into step (4) and mix well
6 Put step (5) into a mold or small cup, put it in the refrigerator for 2-3 hours until it is set
3.Pandan Honeycomb Cake
Ingredients:
1/2 tablespoon of Pandan flavor
200g of Coconut milk
2 teaspoon of rice flour
2 cups of tapioca flour
2 1/2 teaspoon of baking powder
2 teaspoon of salad oil
1 teaspoon of vanilla extract
6 eggs
3/4 cup of sugar
Steps:
1 Add in sugar with a pinch of salt to the coconut milk, cook until the sugar melts and let it cool for later use.
2 Use scissors to cut the egg yolk first, use a whisk against the bottom of the bowl to beat the eggs evenly. Then, pour in the cooled coconut milk
3 Add in the vanilla extract and pandan extract, mix them well
4 Sift in tapioca flour, rice noodles and baking powder. Mix well with a whisk before adding salad oil. Continue mixing them well, then filter twice with a sieve
5 Pour the greased baking tin on either a 9-inch round mold or a hollow mold. Bake at 325°F for about 30 minutes
6 After removing from the oven, placed it upside down on the cooling rack. After cooling, demold and the cutting now is complete
4.Pandan Kaya
Ingredients:
200ml of Coconut milk
3 egg yolks
15ml of Pandan juice
8g of Corn starch
60g of brown sugar (can be added or subtracted)
Steps:
1 Mix in all the ingredients and stir until there are no particles left. It can also be sieved to make the coconut milk mixture smoother
2 Then cook in water until it thickens (remember to keep stirring during the process)
5.Pandan agar-agar
Ingredients:
150ml of pandan sauce
1 egg
250ml of fresh thick coconut milk
15g of agar-agar powder
200g of white sugar
3/4 teaspoon of fine salt
1250ml of water
Steps:
1 Add 150ml water to 40g pandan leaves, stir until it smoothens. Strain out 150ml pandan juice
2 Gently beat the eggs, then add in pandan juice and egg mixture to the coconut milk and mix well
3 Add in the agar-agar powder, sugar and salt to water (not hot water). Mix well and bring it to a boil.
4 Turn to medium heat and continue to cook until the agar-agar powder completely melts
5 Switch to medium-low heat, slowly add in the pandan coconut milk egg syrup while stirring
6 After heating to boil again, turn off immediately
7 Pour the agar-agar pulp into a heat-resistant container (2 liter capacity) and set aside until they completely cooled
8 After cooling, cover the container and put it in the refrigerator for 3-4 hours until they completely set
