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Screwpine Mint Syrup on Shaved Ice
Screwpine, more commonly known as pandan, is a common Malaysian flavouring for desserts and lends dishes that uniquely comforting taste.
Ingredients
Screwpine Mint Syrup on Shaved Ice
Calculate Dish Cost
Yield
−
+
Price of dish on Menu
Total Cost of Ingredients
RM3.84
Cost per Serving
Food Cost Margin
Pandan Extract
Screwpine Leaf
/g
100.0 g
0%
Filtered Water
/ml
120.0 ml
0%
Screwpine Mint Syrup Preparation
Mint Leaf, chopped
/g
100.0 g
0%
Sugar
/g
180.0 g
0%
Screwpine Leaf Extract
/g
50.0 g
0%
Coconut Vanilla Flan
Full Cream Milk
/ml
800.0 ml
0%
Young Coconut Flesh
/g
200.0 g
0%
Carte d'Or Vanilla Flavoured Flan Mix 2kg
/g
80.0 g
0%
/
Pandan Extract
-
Screwpine Leaf 100.0 g
-
Filtered Water 120.0 ml
Screwpine Mint Syrup Preparation
-
Mint Leaf, chopped 100.0 g
-
Sugar 180.0 g
-
Screwpine Leaf Extract 50.0 g
Coconut Vanilla Flan
-
Full Cream Milk 800.0 ml
-
Young Coconut Flesh 200.0 g
Preparation
-
Pandan Extract
- Place screwpine leaf and water in a sauce pot and bring to a boil. Reduce to thicken the liquid.
-
Screwpine Mint Syrup Preparation
- Cut the pandan leaf into strips, add in water and blend to get the pandan extract.
- Process the pandan leaves until completely pulverized.
- Lastly strain it and transfer to a bowl and keep in chilled.
-
Coconut Vanilla Flan
- Heat up full cream milk into warm, low down the heat, then pour in Carte D'Or Vanilla Flan and stir it well.
- Spoon in young coconut flesh and mix it well until smooth. Pour into the individual bowl to set in chiller.
- Once it set, cut into 2cm cube.
-
Condiments & Assemble
- Blanch sweet potato to soften the texture. Set aside in cold water.
- Put a mould if finely shaved ice onto serving bowl, placing all the condiments, sago, coconut vanilla flan and sweet potato.
- Flavour it with screwpine mint syrup. Ready to serve immediately.
