Thai Panna Cotta
Thai Panna Cotta
This is like a Thai version of panna cotta, based on coconut milk and flavoured with pandan leaf. Exotic and delicious!
Ingredients
Serves: 8
- 75g green pea flour (hoen kwei)
- 2 cups (250ml) coconut milk
- 1/3 cup (90g) sugar
- 30ml evaporated milk
- 1 pandan leaf, knotted
- For the syrup
- 1 cake palm sugar, chopped
- 1 cup water
Directions
Preparation:5min ›
Cook:15min ›
Extra time:4hours cooling ›
Ready in:4hours20min
- Put flour and 1 cup of coconut milk into a saucepan and stir until smooth. Add sugar, evaporated milk, pandan leaf and the remaining coconut milk and stir well.
- Cook over medium heat, stirring all the time, until the mixture thickens and comes to a boil. Remove from heat, discard the pandan and pour into individual ramekins or a rectangular cake tray. Cool in refrigerator.
- Put palm sugar and water in saucepan. Stirring constantly and boil until the sugar is dissolved. Cool and serve over coconut cream.
To make syrup:
Tip:
You can find palm sugar and pandan at Asian markets.
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