Coconut Cream with Gula Melaka Syrup

    40 mins

    I found this recipe that reminds me of panna cota but with a traditional twist using coconut milk and green pea flour. The flour gives this recipe its firmness so you may have to adjust the quantity depending on your taste but it has to be firm enough to mold.


    Kuala Lumpur, Malaysia
    1 person made this

    Serves: 8 

    • 75 gms green pea flour (hoen kwei)
    • 90 gms sugar
    • 2 cups coconut milk
    • 30 ml evaporated milk
    • 1 pandan leaf, knotted
    • For the syrup
    • 1 block gula melaka, chopped
    • 1 cup water

    Prep:5min  ›  Cook:15min  ›  Extra time:20min  ›  Ready in:40min 

    1. 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.
    2. 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 ramequins or a rectangular cake tray. Cool in refrigerator.
    3. To make the syrup:
    4. Put gula melaka and water in saucepan. Stirring constantly and boil until the sugar is dissolved. Cool and serve over coconut cream.

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