Bengal x Malaysia
Pandan rasmalai
Rasmalai took a dip in pandan coconut milk and came out jade green and proud of it.
140 minTime
9 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original415kcalsame
9 gproteinsame
2 gfibresame
140minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Simmer the milk with the pandan knots on low heat for 10 minutes, stirring, until reduced by a third. Squeeze the leaves and remove.
- 2Stir in the coconut milk, 20 g palm sugar and the cardamom. Warm 2 minutes without boiling and cool.
- 3Gently squeeze the rasmalai discs and lay them in the pandan milk. Chill for 2 hours.
- 4Melt the remaining palm sugar with 2 tbsp water on low heat for 3 minutes into a syrup. Cool.
- 5Toast the desiccated coconut on low heat for 3 minutes until golden.
Serve it like this
Set two discs in a shallow chilled bowl, pour pandan milk around to half their height, then drizzle gula melaka in a thin line and finish with toasted coconut and pistachio.
