Really sweet and typically Asian, this is a great never-fail recipe. It makes a lovely one-off desert, or another addition to your subcontinental high tea. It is best made a day ahead, to give it time to set.
In a heavy-based frying pan, over medium heat, roast half the coconut for about 3–5 minutes, until light golden brown, stirring regularly so it doesn’t burn. Remove to a plate and leave to cool.
In the same pan, roast the pistachios until lightly browned, then tip them onto a chopping board. Leave to cool, then roughly chop and set aside.
Place the cottage cheese, milk powder, condensed milk and pandan extract in a blender and mix until thoroughly combined. Add the roasted coconut and mix again until incorporated.
Transfer the mixture to a container and chill in the fridge for 30 minutes.
Spread the remaining desiccated coconut on a tray. With wet hands, shape the chilled cheese mixture into golf ball–sized balls and roll them in the coconut.
Slightly flatten them out and push a small dent into the top. Fill each dent with chopped roasted pistachios.
If possible, leave to set overnight in an airtight container at cool room temperature before serving.
© 2018 All rights reserved. Published by Murdoch Books.