Pandanus Cream, Sweet Coconut Rice and Roasted Sesame

Name: Pandanus Cream, Sweet Coconut Rice and Roasted Sesame
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 1 teaspoon salt; 200 g castor sugar; 250 ml coconut cream; 100 g castor sugar; 500 ml pouring (35%) cream; 250 ml milk; 2 pandanus leaves; 1 pandanus leaf; 1 cup white sticky rice, soaked overnight in cold water; 1 cup white sticky rice, soaked overnight in cold water; 5 g gelatine leaves, softened in cold water; 1 mango, sliced; 40 ml coconut cream; 1 tablespoon white sesame seeds, roasted; 50 g unsalted butter; 45 g glucose; 90 g castor sugar; 25 g white sesame seeds; 45 g plain flour

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Quintessential Asian dessert flavours given a Western twist – a folly of mine. The heady perfume of pandanus leaf works its magic with the creamy textures, and the roasted sesame gives a nutty roundness to it all.

Ingredients

1 mango, sliced
40 ml coconut cream
1 tablespoon whi

Asia
Malaysia
Dessert
South East Asia

Method

To make the wafers, melt the butter and glucose in a bowl over a simmering water bath. Mix the sugar, sesame seeds and flour in another bowl, then pour in the melted butter and glucose and stir to combine. Allow to cool before proceeding. (Refrigerate the mixture in an airtight container at this stage if making it ahead of time.)

Preheat the oven to