Pandan Cream Patissiere and Coconut Palm Sugar Filling
Pandan Cream Patissiere and Coconut Palm Sugar Filling

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, pandan cream patissiere and coconut palm sugar filling. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Pandan Cream Patissiere and Coconut Palm Sugar Filling is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Pandan Cream Patissiere and Coconut Palm Sugar Filling is something that I have loved my whole life.

Make the Coconut palm sugar filling. Put palm sugar, pandan leave and water in a wok and bring to boil. Discard the pandan leaves and set aside to cool. Place chilled coconut milk and caster sugar in the bowl of an electric mixer.

To begin with this recipe, we have to first prepare a few ingredients. You can cook pandan cream patissiere and coconut palm sugar filling using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Pandan Cream Patissiere and Coconut Palm Sugar Filling:
  1. Make ready 4 egg yolks
  2. Take 50 grams caster sugar
  3. Prepare 75 grams cornflour
  4. Get 575 ml coconut milk
  5. Prepare 1 tsp pandan essence
  6. Take 60 grams white sugar
  7. Take 100 grams palm sugar - chopped
  8. Take 80 ml water
  9. Prepare 1 pandan leave
  10. Make ready 300 grams freshly grated coconut
  11. Make ready Pinch salt

Biting into the soft buttery crepe with sweet coconut filling is a gratifying experience, especially if you have a sweet tooth. The sweet, sticky pandan paste lends a sweet floral fragrance and a bright green colour to the crepes. This bright green is a common theme in many other Indonesian desserts including Onde Onde, Kuih Lapis and Agar Agar (jelly). The filling for the Kuih Dadar is a mixture of desiccated coconut, salt, coconut cream and palm sugar.

Steps to make Pandan Cream Patissiere and Coconut Palm Sugar Filling:
  1. In a mixing bowl, whisk together egg yolks, sugar and cornflour and set aside. Place coconut milk, vanilla and white sugar in a heavy non-stick saucepan and heat them until just up to a simmering point. Do not let it boil.
  2. Take 1/4 cup of the milk, let it cool slightly then whisk them into the egg yolk mixture. Whisk constantly then add in another 1/4 cup of the milk mixture, whisk again then add in the rest of the milk mixture. Pour the mixture back into the saucepan and return to the stove
  3. Whisk them continuously for 2 to 3 minutes till you achieve a no curdle thick custard. Transfer into a bowl and cover a with cling wrap onto the surface of the custard to avoid skin forming. Keep them in the fridge for a few hours until set.
  4. Make the Coconut palm sugar filling. Put palm sugar, pandan leave and water in a wok and bring to boil. Once the palm sugar has dissolved add in the coconut and cook on low heat continuously stirring for 10 minutes or till the coconut coats to the sauce and there are no liquid left. Discard the pandan leaves and set aside to cool.
  5. Spoon the custard into a piping bag fitted with small star-shaped or round nozzle.
  6. Once the profiteroles are cooled enough, cut them into half and pipe the coconut cream patisserie then spoon in the palm sugar coconut on the top. Put the profiteroles lid on.
  7. Drizzle with a little bit of icing sugar. Serve straight away.

This bright green is a common theme in many other Indonesian desserts including Onde Onde, Kuih Lapis and Agar Agar (jelly). The filling for the Kuih Dadar is a mixture of desiccated coconut, salt, coconut cream and palm sugar. Combine cream, milk, coconut milk, and sugar in a large saucepan. Bring to a boil over medium heat. Remove from heat and add in salt and pandan extract.

So that’s going to wrap it up for this special food pandan cream patissiere and coconut palm sugar filling recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!