Steamed Pandan Kuih (Pudding)
This "kuih" (pudding) is inspired by the "Kuih Talam Pandan" recipe. It is an experiment to test the fresh pandan leaves I bought from the local Chinese grocery. I am VERY disappointed that the lovely green pandan juice is actually lack the most important factor of the pandan leaves - the pandan fragrance! It doesn't has the "grassy" scent at all. In fact, it doesn't have any hint of scent....Maybe it is really not a good idea to use fresh pandan leaves in UK if you intend to make any Asian recipes called for pandan leaves. Just get the pandan essence, it is far cheaper than the fresh one that do nothing!
I am wondering, can anyone get Pandan plants in UK?
For this experiment, I used the following ingredients: (make 4 cup size kuih)
First, cut the fresh pandan leaves into smaller pieces. In a blender, put the pandan leaves and add all of the coconut milk from the tin. Blend both ingredients until the leaves are finely liquidised. The mixture should be a lovely green creamy consistency.
Strain the mixture through a sift and discard the blended pandan leaves.
In a big mixing bowl, put the rice and green lentil flours and add about 4 X 1/4 cups pandan coconut cream. Mix to achieve a smooth paste.
In a pan, put 120ml pandan coconut cream and the sugar and boil until the sugar is dissolved. Remove the syrup from the heat. Pour the hot syrup into the flour mixture, and mix well.
I am wondering, can anyone get Pandan plants in UK?
For this experiment, I used the following ingredients: (make 4 cup size kuih)
- A big bunch of "useless" fresh pandan leaves (20- 30 leaves) (just for the colour maybe!)
- 1 tin of coconut milk
- 50g rice flour
- 50g green lentil flour
- 170g sugar
First, cut the fresh pandan leaves into smaller pieces. In a blender, put the pandan leaves and add all of the coconut milk from the tin. Blend both ingredients until the leaves are finely liquidised. The mixture should be a lovely green creamy consistency.
Strain the mixture through a sift and discard the blended pandan leaves.
In a big mixing bowl, put the rice and green lentil flours and add about 4 X 1/4 cups pandan coconut cream. Mix to achieve a smooth paste.
In a pan, put 120ml pandan coconut cream and the sugar and boil until the sugar is dissolved. Remove the syrup from the heat. Pour the hot syrup into the flour mixture, and mix well.
Return the flour mixture to a very low heat and cook until it is almost boiling. Stir the mixture constantly to avoid it to form lumps within the mixture. Set aside.
In a steamer, place 4 ramekin cups in and steam for 5 min. Then pour the flour mixture to the ramekin cups and steam for about 10-12 mins until the mixture is cooked.
This kuih has a very dense texture, nice olive green colour, sweet coconut flavour, pity though lacking the most important pandan fragrance!
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