Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, pandan cream patissiere and coconut palm sugar filling. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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.
Pandan Cream Patissiere and Coconut Palm Sugar Filling is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Pandan Cream Patissiere and Coconut Palm Sugar Filling is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook pandan cream patissiere and coconut palm sugar filling using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Pandan Cream Patissiere and Coconut Palm Sugar Filling:
- Get 4 egg yolks
- Get 50 grams caster sugar
- Prepare 75 grams cornflour
- Prepare 575 ml coconut milk
- Get 1 tsp pandan essence
- Get 60 grams white sugar
- Make ready 100 grams palm sugar - chopped
- Take 80 ml water
- Get 1 pandan leave
- Get 300 grams freshly grated coconut
- Get Pinch salt
Pandan Crepes is a rolled-up dessert with beautiful vibrant color. The filling is sweetened coconut with palm sugar and the color is all natural from pandan extract. Biting into the soft buttery crepe with sweet coconut filling is a gratifying experience, especially if you have a sweet tooth. Combine cream, milk, coconut milk, and sugar in a large saucepan.
Steps to make Pandan Cream Patissiere and Coconut Palm Sugar Filling:
- 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.
- 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
- 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.
- 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.
- Spoon the custard into a piping bag fitted with small star-shaped or round nozzle.
- 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.
- Drizzle with a little bit of icing sugar. Serve straight away.
Biting into the soft buttery crepe with sweet coconut filling is a gratifying experience, especially if you have a sweet tooth. 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. In a medium saucepan combine the coconut milk and vanilla.
So that is going to wrap this up for this exceptional food pandan cream patissiere and coconut palm sugar filling recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
