|
We are pleased to bring you this recipe of
the month, one of over 100 dishes taught in our monthly Training for Professionals course. If fresh pandan leaves are unavailable where you live, you can use porcelain thimble cups.
|
Recipe of the Month for February 2007
Pandan Pudding with Coconut Milk
|
|
Ingredients for Base |
Quantity |
|
|
mung bean flour |
1/4 cup |
|
|
corn flour |
1/4 cup |
|
|
cane sugar |
3/4 cup |
|
|
pandan juice |
2 cups |
|
|
cooked sweet canned corn |
1/4 cup |
|
Ingredients for Topping |
Quantity |
|
coconut cream |
2 cups |
|
corn flour |
1/4 cup |
|
mung bean flour |
1 tbsp |
|
salt |
1/2 tsp |
|
cane sugar |
1/4 cup |
Preparation
| 1) If using pandan leaves, cut them into squares about 5 cm x 5 cm (2 inches) with little flaps that will allow you to form them into boxes. Staple the corners. |
| 2) Mix all the ingredients for the base in a brass wok. Over low heat, stir the mixture until it thickens. |
| 3) Fill each cup about half way with the mixture. |
| 4) Mix all the ingredients for the topping in a brass wok. Over low heat, stir until the mixture thickens. |
| 5)
Add topping to each cup until full. Allow to cool and serve at room temperature. |
|
Missing an ingredient? You can order from us online
at www.sitca.net.
We ship worldwide.
|
Copyright © 2006 SITCA. All Rights Reserved
| 
Back to newsletter list
