It’s a beautiful warm Sunday today and we desperately needed something to cool our tongues down. This recipe from the cookbook The Road to QV: The Red Spice Road Story caught my eye not just because it’s a good looking dessert but I have always loved the combine tastes of pandanus and coconut.
We are quite blessed in Melbourne because most Asian ingredients are readily available at Asian Grocers like the pandan leaves.
While making this dessert, I had a challenge understanding the measurements of gelatine leaves compare to gelatine powder and agar agar. The original recipe in the book cites gelatine leaves but it is not as readily available in the stores as gelatine powder. So i had to replace with gelatine powder and I found this great resource that clearly explains the measurements about the different kinds of gelatine.
Pandanus and Coconut Jelly with Coconut Crumbs and Longan (adapted from The Road to QV: The Red Spice Road Story cookbook)
Fresh longan or canned longan, to serve
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
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
60g icing sugar
1 egg yolk
110g soft butter
30g almond meal
30g shredded coconut
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.