Pandan Leaves : Scent of Southeast Asia

Last Saturday, we went to Food For Thoughts (at 8Q) after my Ukelele classes at Replugged Music. I came upon an article about Pandan Leaves and they featured the two recipes in that article (titled "Pandan Leaves: Scent of Southeast Asia"). I must apologise for not taking down the name of the magazine and details of the article. No copyright infringement intended. The reason I noted down the two recipes (or I actually noticed the first one only) is that I love making simple hassle-free desserts! Recipes in magazines usually attract my attention a lot!

Hence, I decided that before I get to try and make it, I shall post it here for all to share! Let me know the results while I will share mine once I get to try it out.

Till then... have fun!

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PANDAN COCONUT CREAM, AKA PANNA COTTA

1. Bloom 5g gelatine in 25ml.
2. Cut 18-20 pandan leaves into 2-cm lengths.
3. Blend the leaves with 250ml milk in a processor, then strain the liquid in a muslin cloth or through a fine mesh strainer. 
4. Simmer the pandan milk, 50g sugar, 150g cream, 100g coconut cream and a pinch of salt for 5mins. 
5. Stir gelatin and pour into six 100ml glasses, about three-quarters full. Chill to set.

PANDAN BARLEY

1. Simmer 100g barley and 4 knotted pandan leaves in 1.5L water for 20mins or until the  barley is soft.
2. Add 100g dried wintermelon and 1 tbsp sugar and cook for another 10 mins.
3. Discard pandan leaves.
4. Cool, then stir in juice from 1 lemon.
5. Serve chilled with ice cubes. Serves 4.