Pandan is a plant which grows in the tropical areas of Asia, it is a very popular flavour which is used in Asian desserts and partners perfectly with coconut. When making pandan flavoured desserts I tend to use the Koepoe Koepoe Pandan extract which can be purchased at any Asian Grocery for $1.00. You can buy the leaves and extract the flavour however I find it easier just to use the extract.
Here is my recipe for the Pandan Crepe Cake. It is extremely simple but takes a little bit of time due to the number of crepes you will be making. Remember to be patient and don’t over cook your crepes!
- 1 1/2 cup plain flour sifted
- 500 – 600 ml milk
- 1/2 cup caster sugar
- 3 tbsp coconut milk
- 3 tsp pandan extract
- 200 ml cream
- 50 ml coconut milk
- 2 – 3 tbsp sour cream
- 2 tbsp caster sugar
- 150 ml cream
- 50 ml coconut milk
- 1 tbsp caster sugar
- 3 – 4 drops of panda
To make the crepe sift the flour into a large bowl and mix in the caster sugar. Using a whisk slowly pour in the 500ml of milk and constantly whisk the mixture to ensure there are no clumps.
Now add in the coconut milk and pandan extract and continue to whisk. Check the texture, it should be smooth and quite liquid like. We don’t want it to be thick because that will result in pandan pancakes instead of crepes. Add more milk in necessary.
Depending on the size of the fry pan your using, on low to medium heat add a little bit of butter and your pandan batter (for my size fry pan I used a 1/4 cup each time I poured the batter in). Swirl the batter quickly around the pan so that it is thin and place back on to heat. Once the sides are a little golden flip and golden the opposite side.
Transfer the crepe to a cooling rack and repeat until all the batter is used.
For the creme filling start off with the cream and caster sugar in a mixer and whisk it. When the cream starts to firm up add in the sour cream and slowly add the coconut milk. Continue to whisk until the mixture makes strong soft peaks.
Put creme filling into the fridge to keep its form.
The pandan cream is the topping of your cake. Just like the creme filling, start by whisking the cream and caster sugar. Add in the coconut milk and drops of pandan. Continue to whisk until the cream has formed a solid mixture.
To assemble the cake simply spread a layer of creme filling between a layer of pandan crepe and repeat until all crepes are used. I usually add a little desiccated coconut in some of the layers to give it an extra kick of coconut.
Remember to leave the cake in the fridge to hold its form. Serve with the pandan cream and vanilla ice cream as desired and a little sprinkle of desiccated coconut.
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