Friday, July 9, 2010

Pandan Jelly


Recipe adapted from Malaysian Cakes and Desserts by Rohani Jelani 

Pandan Jelly

(Printable Recipe)

500 ml (2 cups) Water
3 tsp Agar-agar Powder
120-150 g Sugar
100 ml Pandan Juice
120 ml Coconut Milk (preferable 100% coconut milk)


Pandan Juice: Rinse 8 Pandan leaves and, cut into 2 cm lengths. Blend the pandan leaves with 150 ml (2/3 cup) of water. Strain the pandan juice and discard solids.

In a medium saucepan, combine water, agar-agar powder and sugar and bring it to the boil. Reduce the heat and simmer until agar-agar and sugar completely dissolves, about 10 to 15 minutes.

In a bowl, mix together the pandan juice and coconut milk. Then pour into the simmering agar-agar mixture, stirring constantly until the mixture come to a boil. Once it reaches a rolling boil, take the pan off the heat immediately and pour contents into a shallow glass dish of cake tin measuring approximately 16 cm (6 ½ inches) across. Set aside to cool before chilling in the refrigerator. Cut as desired and serve chilled.




T&T Chinatown & Metrotown, the produce section. You can also check out Wong Xin market at 747 Gore Ave, Vancouver (Chinatown). They have fresh supply of pandan leaves every Friday.




Lemon-Vodka Cream Pops

3 or 4 medium lemons
1 cup heavy cream
1 cup whole milk
1/2 cup granulated sugar
1/8 tsp. table salt
2 Tbs. citron vodka
A splash of citron vodka gives the classic creamsicle a decidedly adult kick.Yields 8 pops.
Using a vegetable peeler, remove all of the zest from 3 of the lemons in 3- to 4-inch-long strips. Set the lemons aside.Combine the lemon zest, cream, milk, sugar, and salt in a large saucepan. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar, about 5 minutes. Remove from the heat. Let steep at room temperature, stirring occasionally, for 20 minutes.Squeeze 2/3 cup juice from the reserved lemons (juice the fourth lemon, if necessary). Stirring constantly, pour the lemon juice into the cream mixture in a slow stream. Stir in the vodka.Strain the mixture through a fine sieve into a 4-cup glass measure (or any container with a spout for easy pouring), pressing on the solids to extract as much liquid as possible. Divide the mixture among eight 3-oz. pop molds or wax-lined paper cups. Freeze until just barely set, 5 to 6 hours. Insert craft sticks and freeze until completely set, about 2 hours more. When ready to serve, unmold or peel off the paper cups.make ahead tips

The pops can be frozen for up to 3 days.