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Pandanus And Coconut Jelly With Coconut Crumbs And Longan Recipe


INGREDIENTS:

  • Fresh longan or canned longan, to serve
(Pandanus Jelly)
  • 12 pandan leaves, rinsed and cut into 2 cm lengths
  • 150ml (2/3 cup) water, reserved for pandanus juice
  • 1 cup caster sugar
  • 2 cups water, reserve 1 cup to soak the gelatine powder
  • 4 tsp gelatine powder, soak in 1 cup of cold water for 5-10 minutes
  • 2-3 drops green food colour
(Coconut Jelly)
  • 2 cups coconut cream
  • 2 tbsp caster sugar
  • 1/2 tsp salt
  • 1 cup water, reserve 1/2 cup to soak the gelatine powder
  • 3 tsp gelatine powder, soak in 1/2 cup of cold water for 5-10 minutes
  • 4 dariole moulds
(Coconut Crumbs)
  • 60g icing sugar
  • 1 egg yolk
  • 110g soft butter
  • 140g flour
  • 30g almond meal
  • 30g shredded coconut
Pandanus And Coconut Jelly With Coconut Crumbs And Longan Recipe


INSTRUCTIONS:

  1. Make the two jellies separately. Pandan Juice: Blend the cut pandan leaves with 150ml of water. Little by little, squeeze the blended pandan leaves and discard the solids by straining into a cup. This should yield about 1/2 cup of pandanus juice. Add more pandanus leaves if you want a more aromatic pandan flavour.
  2. Now, proceed to make the pandan jelly. Bring the pandanus juice, water, sugar and green food colour to a boil. Then add the gelatine. Stir until dissolved. Set aside to cool at room temperature.
  3. Repeat the same method for the coconut jelly by bringing the coconut cream, sugar, water, salt to a boil. Then add the gelatine and stir until dissolved. Set aside to cool at room temperature.
  4. Once the jellies have cooled, spoon 1 tablespoon of coconut jelly into each mould and leave to cool in the fridge for about 5-10 minutes or until it is almost set. Then pour 1 tablespoon of pandanus jelly on top. Repeat until the mould is full. Leave the jellies in the fridge to set completely for at least 3 hours before removing from the moulds.
  5. To make the coconut crumbs, mix butter and icing sugar in an electric mixer with a paddle. Add almond meal and shredded coconut, then followed by egg yolk and lastly the flour. Do not mix the dough too much after adding the flour as that will harden the biscuit. 
  6. Roll out the dough between two baking sheets and leave to rest in the fridge for at least 1 hour. 
  7. Pre-heat the oven to 175 degrees. Remove the top layer of the baking sheet and bake in the oven for about 20 minutes or until the biscuit turns golden brown. Leave to cool for 30 minutes and then break it up to small crumbs.
  8. To remove the mould, soak the mould in warm water for 10 seconds, and gently reverse the mould onto a plate and tap the bottom until the jelly come off. Serve with coconut crumbs and longan.
  9. Enjoy!

Source: Burp Appetit
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Pandanus And Coconut Jelly With Coconut Crumbs And Longan Recipe Pandanus And Coconut Jelly With Coconut Crumbs And Longan Recipe Reviewed by kuji hara on 1:27 AM Rating: 5

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