Screwpine Mint Syrup on Shaved Ice

Name: Screwpine Mint Syrup on Shaved Ice
Yield: 10
Ingredients: 100.0g Screwpine Leaf; 120.0ml Filtered Water; 100.0g Mint Leaf, chopped; 180.0g Sugar; 50.0g Screwpine Leaf Extract; 800.0ml Full Cream Milk; 200.0g Young Coconut Flesh; 80.0g Carte d'Or Vanilla Flavoured Flan Mix 2kg

Screwpine Mint Syrup on Shaved Ice – - Recipe

Screwpine, more commonly known as pandan, is a common Malaysian flavouring for desserts and lends dishes that uniquely comforting taste.

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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
Carte d'Or Vanilla Flavoured Flan Mix 2kg 80.0 g

Fruits

Malay

Desserts

Screwpine, more commonly known as pandan, is a common Malaysian flavouring for desserts and lends dishes that uniquely comforting taste.

...

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.