Pandan Peanut Scones

Ingredients

• 3 cups Self-raising flour
• 1 cup Thickened cream
• 1 cup Lemonade (cold)
• 1 teaspoon Pandan extract
• 1 cup crushed peanuts
• pinch of salt and sugar

Method (makes approximately 2 serves for 6 people)

• Preheat oven to 220 degrees.
• Sift flour and add salt, sugar and crushed peanuts, mix well to combine.
• Add pandan extract to lemonade to dissolve, then combine with the cream and add to the flour mixture.
• Mix to form a soft dough and place onto a floured surface.
• Gently knead dough until smooth and then roll out to a thickness of 2 cm. Cut with a floured cutter 4 cm wide.
• Place close together on a tray and bake for 10-15 minutes. (Tips from other websites are to put them close so that they can use each other to rise)

Scones are usually best eaten fresh on the day it is baked, if you intend to keep it for longer, ensure that you place them in an airtight container once they are fully cooled down. Also it will need to be in a dry and cool area of your kitchen or in the fridge. You can place them back into an oven/ microwave to reheat, however, when placed into a microwave, it needs to be eaten immediately otherwise your scone will be come a stone if left out too long.

You can replace Peanuts with any other crushed nuts, however I do find that Peanuts best complement this Pandan scone. Or you can also eliminate the nuts altogether if you are allergic to nuts.



sumber dari: cintadapur.com

Kek Pandan Syawal

BAHAN-BAHAN:
250gm tepung naik sendiri
250gm mentega
250gm gula kastor
5 biji telur
1 sudu teh esen vanila
1 sudu teh pewarna hijau
2 sudu makan campuran susu
1 sudu makan air pandan
¼ sudu teh garam

BAHAN KRIM AISING:
175gm krim putar
300gm gula aising

BAHAN HIASAN:
200gm fondant
1 sudu teh pewarna hijau

CARA MEMASAK:
1)Pukul mentega dengan gula, esen vanilla dan
pewarna hijau. Masukkan garam dan pukul
sehingga kembang.

2) Masukkan telur dan gaul hingga sebati.
Masukkan tepung, susu serta air pandan, gaul
sehingga sebati.

3) Panaskan KETUHAR ELBA EEO-A4218(SV) pada
suhu 160ºC dan bakar kek selama 1 jam 20
minit atau hingga masak.

4) Setelah kek masak dan sejuk, bentukkan
ëfondantí menjadi bentuk ketupat dan letakan
di atas kek. Hidangkan dan sedia dinikmati.

sumber dari: karangkraf.com

Pandan Pannacotta and Coconut Jelly

Ingredients (10 portions):

Pandan Pannacotta

• 600ml Cream
• 200ml Milk
• 125g Caster sugar
• 6 Gelatine leaves (can be substituted with gelatine powder – each leaf is 2g, which makes 12g, please follow instructions on your packet/box on how to rehydrate)
• 200ml Coconut milk
• 15ml Pandan essence

Coconut Jelly

• 2 x 400ml Coconut Milk
• 6 Gelatine leaves (can be substituted with gelatine powder – each leaf is 2g, which makes 12g, please follow instructions on your packet/box on how to rehydrate)
• 250g Caster sugar (optional)

Toasted Coconut

• 100g Shredded coconut

Recipes

Prepare Pandan Pannacotta

• Combine the cream, milk and sugar in a saucepan and bring to the boil.
• Rehydrate gelatine leaves with cold water. Squeeze dry and set aside.
• Remove from heat, then add gelatine and allow to infuse for 15 minutes.
• Combine coconut milk and Pandan essence and add it to the mixture.
• Strain and cool over ice to thicken.
• Fill plastic dariole moulds with pannacotta mixture and refrigerate at least 6 hours to set.

Prepare Coconut Jelly

• Warm the coconut milk with the sugar.
• Rehydrate gelatine leaves with cold water. Squeeze dry and set aside.
• Add gelatine leaves to the coconut milk and strain to remove any lumps.
• Pour about 1cm over the already set pandan pannacotta layer.
• Refrigerate at least 6 hours to set.

Prepare toasted coconut

• Set oven to 200°C and prepare a tray with silicone paper.
• Spread a thin layer of shredded coconut onto the tray.
• Place into the oven and toast until golden brown.
• Remove from oven to cool. Set aside for later.

Assembling the dessert

• Sprinkle some toasted coconut on to the plate.
• Un-mould pannacotta and place it in the middle of the plate on top of the toasted coconut.
• Sprinkle a bit more of the toasted coconut on top of the pannacotta.
• Decorate with palm sugar lattice (optional).

This dessert can be done in advance (a couple of days before) for a function/dinner. As it is cream based, it is important to refrigerate it and when unmoulded, to be served immediately. It can only keep for a week.



sumber dari: cintadapur.com

pandan leaf fried kitchen

Buko Pandan Salad Special

Ingredients:

6-8 pieces Buko, thinly strips, drained well
1 pack flavored gulaman, prepared according to package instruction, cut into squares
1 bottle Nata de Coco, drained and set aside
1 250ml All Purpose Cream
1 300ml Condensed Milk

Preparations:

1. Blend all purpose cream and condensed milk in a bowl
2. Add gulaman cubes, nata de coco, buko meats to the cream mixture
3. Chill for 2-3 hours or overnight before serving
4. Optional: may served ala "Supreme"

Supreme Service:

1. Get 2 glass punch bowls, one must be slightly bigger that the other.
2. Put ice cubes and about 2 cups of water in a bigger bowl.
3. Put the smaller bowl on top of the bed of ice, then place desired serving size of prepared salad
4. An elegant presentation to chilled foods.



sumber dari: mykitchencollections.blogspot.com