Wednesday, August 31, 2011

Pandan Panna Cotta with Coconut-Pandan Sauce

Pandan is a widely used flavoring in Asian cooking particularly in Malaysia, Thailand, Indonesia, and the Philippines. It is used as a flavoring for cakes, ice scream, desserts, rice, and even chicken dishes. It has a distinct aroma which makes the dishes fragrant. Typically, one would boil the leaves to extract the flavor and aroma but since it is not readily available in the United States, pandan extract, which is sold in Asian markets, is the next best thing. I got mine from the Thai market nearby. Just one of the many advantages of living in a highly diversified metropolitan area- easy access to ethnic stores and ingredients...hehehe.

The flavor of pandan goes so well with the rich, creamy texture of panna cotta, and the aroma is heavenly. The recipe used in this dish is almost the same as the vanilla panna cotta (with macerated strawberries) except that I substituted vanilla with pandan flavoring. Oh, in case you're curious what that concentrated pandan flavoring taste like, don't attempt to taste it...hehehe...I did it already, tasted really bitter. Ah, my curiousity sometimes gets me into trouble...


Panna Cotta:

3/4 cup heavy cream
3/4 cup milk
2 tsp unflavored gelatin
1/4 cup sugar
1/2 tsp pandan extract
few drops of green food coloring

Coconut-Pandan Sauce:
1 cup coconut milk
1/4 cup sugar (or less if you want it less sweet)
1/4 to 1/2 tsp pandan extract
1-2 drops of green food coloring

1. Sprinkle gelatin over milk to soften. Let it stand for about 10-15 minutes.

2. Heat pan over low medium heat. Add Cream and sugar and simmer until sugar is melted. Stir occassionally.

3. Remove cream-sugar mixture from heat. Add gelatin mixture and stir until gelatin is dissolved.

4. Strain mixture uing a fine mesh strainer. Add pandan extract and stir to mix well.

5. Add 2 drops of green food coloring. Mix to see if the color is right. If not, add 1 drop of food coloring at a time until you reached your desired color.

6. Pour into molds or container and let it cool before covering with plastic cover.

7. Refrigerate for at least 4-6 hours or overnight before serving.

1 comment:

  1. it seems like you forgot to post how to make the coconut-pandan sauce