Buco Pandan Cups

For my first post, I am sharing a recipe for a fusion Asian dessert found on a nice blog with lots of recipes from Asia (http://www.adorasbox.net). This dessert is made with two of the most popular dessert ingredients in the Far East: coconut and pandan leaves.

This is a variation based on a Philippine dessert, which has pandan-flavoured jelly and young coconut meat -called buko- dressed with sweet cream. It may also remind you of Ta-ko Haew, a popular Thai dessert made with sweet-water chestnuts dressed in coconut custard.

The jelly is made with coconut water, pandan essence and young coconut meat, and topped it with sweet&salty coconut cream. You can present your dessert wrapped in either a wrapped pandan leaf or in shot glasses. Enjoy!

Ingredients:

4 pandan leaves

440 grams of young coconut meat in syrup

1/2 cup plus 2 tablespoons of white sugar

1/4 cup plus 2 tablespoons of corn flour dispersed in 1/4 cup of water

1  1/2 cups of coconut cream

1/4 tablespoon of salt

1/4 cup of sugar

2 tablespoons of all purpose flour

STEP ONE: prepare the pandan cups

Cut 7-inch pieces of pandan leaves. Make 4 slits on the bottom part (below the rib) 1 ½ inches apart to make five sections (tip: use a cardboard template as a guide to make uniform sections). Alternately, tuck in each section to make a small square cup. Tuck in the last flap and staple the side to it together.

STEP TWO: prepare the jelly

Drain the young coconut and put the syrup aside. Snip the pandan leaves in into half-inch wide pieces. Put the pandan leaves in a small saucepan. Measure the coconut syrup and top up with water to make two cups. Add the two cups to the pandan leaves in the saucepan and bring to a boil. Then simmer for 15 minutes to make pandan essence.

STEP THREE: prepare the cream

Meanwhile, cut up the coconut meat into small cubes. When the pandan essence is ready, strain it and measure 2 cups (you might have to top this up with water). Put back in the saucepan, add the coconut meat and bring back to boil. Take off the heat for a minute and add the flour slowly while vigorously stirring. Put back on the heat and simmer while still stirring until thickened. Spoon the jelly into the prepared pandan cups or into ramekins or shot glasses.


STEP FOUR: presentation

Put the coconut cream, salt, sugar and flour in a small saucepan. Whisk very well then turn on the heat on low. Keep stirring until the mixture thickens. Top the pandan jelly with spoonfuls of this mixture. Leave to cool and refrigerate before serving.




Source: 
http://www.adorasbox.net 
(please visit this website for more interesting recipes)