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
Pandan Extract
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Screwpine Leaf 100 g
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Filtered Water 120 ml
Screwpine Mint Syrup Preparation
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Mint Leaf, chopped 100 g
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Filtered Water 120 ml
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Sugar 180 g
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Screwpine Leaf Extract 50 g
Coconut Vanilla Flan
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Full Cream Milk 800 ml
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Young Coconut Flesh 200 g
Preparation
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Pandan Extract
- Place screwpine leaf and water in a sauce pot and bring to a boil. Reduce to thicken the liquid.
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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.
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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.
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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.
