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About this recipe:
A snack of pandan spread on white bread is appreciated by children. It is also great to serve after lunch.
5 pandan leaves, chopped
180ml (3/4 cup) water
300ml (1 1/4 cup) coconut cream
60ml (1/4 cup) evaporated milk
10 slices white bread
- Begin by making the pandan juice. Blend the pandan leaves with the water and squeeze through a cheesecloth. You should be left with about 60ml pandan juice.
- Beat the eggs in a bowl. Add the coconut cream and sugar. Beat until the sugar dissolves.
- Place the egg mixture over a double boiler and stir while heating. Add the evaporated milk and pandan juice. Stir until the mixture has thickened into a custard.
- Remove from the heat and spoon into a serving dish. Serve the custard with squares of white bread.
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