Pandan is a nutty herb used in Southeast Asian recipes such as pandan chicken. Pandan is also to make coconut custards and cakes.
A traditional and tasty Hainanese dish, the rice is fragrant, the sauce tasty and chicken is tender. A popular dish in Singapore.
Kids will eat this and I know because my mum would always cook this for us kids. Alter the amount of chilli to your own taste.
This is a delightful Thai coconut custard that uses agar to set the dessert and as such does not need steaming to set.
This is a traditional Malaysian coconut rice known as 'Nasi Lemak' where it is eaten as breakfast but is also a lunch or dinner.
Baby or young coconuts are the key in making this dessert, they are filled with an egg custard then steamed.
This dessert or sweet snack has an amazing layered presentation. The white layer is coconut flavoured while the green is pandan leaf.
This is a popular dish in Singapore and Malaysia, chicken is boiled before being served on a specially prepared rice with homemade dipping sauces.
Soft moist and delicately fragrant cake utilising two key ingredients from the tropics. Recipe 40 years old from my mum, slightly modified to make it more moist by me, according to my kids' taste. Note the natural green colour of the screwpine leaves extract.
Mung beans are probably the last thing you expect to find in a dessert but they work well in this Thai baked custard.
These are a unique dessert using the pandan leaf to provide great colour and taste. I love the coconut centre.