How to Make Pandan Cream Recipe from ‘Kin Thai’ Cookbook

directions:
1. To make pandan cream, puree chopped pandan leaves in a food processor with as little water as possible, about 3-4 tbsp. Strain through a sieve (fine mesh strainer, press with a spoon to extract as much of the bright green liquid as possible, then set aside. Mix the rice flour with a little coconut cream in a small bowl to make a paste smooth Gently heat this paste with the rest of the coconut cream in a medium saucepan over low heat for 5 minutes or until thickened, whisking constantly to prevent the mixture from becoming lumpy.When thickened, add the pandan juice (or the concentrate), condensed milk and salt and cook, whisking constantly, for 1 minute, until the cream is thick enough to coat the back of a spoon. Let cool to room temperature.

2. To make the batter, combine the eggs and milk in a bowl and set aside. Combine all dry ingredients in a stand mixer with a dough hook attached. While mixing on low-medium speed, gradually add the egg and milk mixture. It will come together into a paste. Knead the dough for about 10 minutes, or until very elastic, then add the butter, a few cubes at a time, until fully incorporated. It is a rich paste, so it can be very sticky to handle. Keep working the dough in the mixer until you can handle it.

3. Pour the batter onto a clean work surface. Using your hands, gather the dough into a smooth ball, then place it in a large bowl and cover with cling film (plastic wrap). Leave in a warm place for 30 minutes, or until the dough has doubled in size.

4. Line a baking sheet (tin) with parchment paper and sprinkle generously with flour. Pour the dough onto a clean work surface and divide it into equal sized pieces of about 50 g (2 oz) each. Roll these pieces into smooth sticks about 8 cm (31/4 in) long and 2.5 cm (1 in) wide and place them on the lined tray, leaving enough space for the sticks to double in size without touching. Cover with oiled cling film and let rise in a warm place for about 20 minutes, or until doubled in size.

5. Pour the frying oil into a large wok to a depth of 10 cm (4 in) and heat until the oil reaches 180°C (350°F) on a temperature probe. Alternatively, drop a small cube of bread into the oil; if it turns golden in about 15 seconds, the oil is ready.

6. Using a bamboo skewer, press down the length of each stick of dough to create indentations that you can then use as a guide to create an “X” shape. Working in batches, fry the X-shaped sticks for 4 minutes or until golden brown, flipping halfway through cooking to ensure both sides brown and cook evenly. Remove and drain on a plate lined with paper towel while you fry the remaining batter sticks.

7. Mix the sugar and salt to roll in a wide dish, then roll the still warm dough sticks in the mixture until well coated. Serve with pandan cream for dipping. Alternatively, instead of rolling, serve the batter sticks with the sugar mixture and pandan cream in separate dishes on the side for dipping.

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