add corn oil, egg and pandan paste. Beat lightly to combine
melted butter, egg yolk, and pandan extract. Add the wet ingredients
olks, flour, baking powder, oil, pandan juice and 1/2 cup
Mix the coconut milk with palm sugar and salt, stir well until fine then filter with white muslin.
To serve, put Lod-Chong in the dessert cups, add coconut milk and ice.
Recipe from: http://www.robertochicco.com/international/ann/lodchong_eng.htm.
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
set aside.
Blend the pandan leaves with 3/4 cup
whisk eggs, yolk, sugar and pandan paste for about 15 minutes
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.
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.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Pandan Simple Syrup:
Steep 3 Pandan leaves in 1 liter of hot water for 30 minutes, then strain into equal parts granulated sugar by weight.
Directions:
Blend ingredients with 2 cups of crushed ice.
Serve in a julep-style glass topped with shredded coconut, skull head ornament, and skeleton arm swizzle.