dissolve gelatin and sugar in 1 1/2 cup water, and bring to boil.
add the remaining 1 1/2 cup water.
remove from heat and stir in the pandan essence and food color.
transfer into a flat container and refrigerate until firm (about 2-3 hours).
cut the gelatin into 1 inch cubes.
in a large bowl, whisk together all-purpose cream, milk and sweetened condensed milk.
stir in pandan essence.
drain off all the liquid from the buko meat before adding to the cream mixture.
gently mix in the gelatin.
serve chilled.
melted butter, egg yolk, and pandan extract. Add the wet ingredients
olks, flour, baking powder, oil, pandan juice and 1/2 cup
add corn oil, egg and pandan paste. Beat lightly to combine
If using fresh pandan leaves, tie each leaf in
Cut chicken meat into 7cm x 2.5cm thick slices.
Combine ground ingredients with the seasoning ingredients and marinate the chicken pieces with it.
Leave to stand for two to three hours.
Add coconut milk and mix well to blend.
Wrap two pieces of chicken with a pandan leaf.
Secure with a toothpick.
Deep-fry pandan-wrapped chicken in hot oil until chicken is cooked through.
Serve immediately.
iece of chicken in a pandan leaf (if the leaf is
Preheat oven to 325 degrees F (165 degrees C). Line a baking dish with banana leaves.
Mix sweetened condensed milk, coconut milk, eggs, and butter together in a bowl; add 1/2 of the Cheddar cheese and mix well. Stir cassava and buko into the milk mixture; pour into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Spread the remaining Cheddar cheese over the top; bake until cheese melts, about 10 minutes.
set aside.
Blend the pandan leaves with 3/4 cup
Preheat oven to 350 degrees F (175 degrees C).
Beat eggs in a bowl; add evaporated milk, buko, sweetened condensed milk, white sugar, and salt. Mix until well blended; pour into a round 3-quart baking dish. Place baking dish in a large baking pan and fill pan with enough water to come halfway up the sides of the dish.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.
whisk eggs, yolk, sugar and pandan paste for about 15 minutes
mix well, and add the pandan. Continue stirring until it thickens
issolved.
Whisk water and pandan paste until smooth. Mix thoroughly
Place pandan leaves in a juicer and juice.
Whisk pandan juice, sugar, coconut cream, and egg in the top bowl of a double boiler and place over simmering water. Cook, stirring constantly with a rubber spatula to avoid scorching, until mixture thickens and is no longer runny, about 20 minutes.
Sift flour in a bowl. Add in egg yolk, baking powder, oil, coconut milk, salt and pandan paste. Stir well. Set aside.
In another large mixing bowl, beat egg white and cream of tartar till fluffy. Add in sugar, little by little.
Beat for 10 minutes, at high speed, till thick and creamy. Fold flour mixture into the eggs.
Pour into a 25cm / 10\" ungreased tube pan. Bake in oven at 175\u00b0C for 45-55 minutes or till cooked - do toothpick test). Take out and turn over. Cool on a wire rack.
he coconut creme, sugar, and pandan leaves to boil. Add in
e used. Use less/more pandan, depending on the level of
hocolate.
Bring lime zest, pandan leaf (if using), milk, and
To prepare the crust:.
Combine flour and salt. Blend in oil thoroughly using a fork. Sprinkle with water. Continue \"cutting\" with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball.
Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess.
Prick bottom pastry all over with fork. Bake in preheated oven at 450\u00b0F for 12-15 minutes or until golden brown
To prepare the filling:
Combine all ingredients except cheese and cook over low heat. ...
ix coconut milk, skim milk, pandan juice, sago flour, sugar and