Ingredients
| PANDAN LAYER | |
| 250g white or golden caster sugar | |
| 100g plain flour | |
| 250g cornflour | |
| 1 tablespoon pandan extract (or pandan juice from 2 leaves blended in 60ml water and strained) | |
| 2 tablespoons vanilla extract | |
| 1 tablespoon green food colouring (omit if using pandan extract already coloured green) | |
| COCONUT LAYER | |
| 400ml can coconut milk | |
| 250g cornflour | |
| ½ tablespoon salt |
This dessert is a classic Malay treat called tepung pelita. It’s also known as ‘kuih boat’. Traditionally, it’s layered in banana-leaf squares that resemble little boats, with a green pandan custard at the bottom and a coconut layer on top. For ease, I make it in a dessert tumbler, which I can simply pop in the fridge and serve whenever I like. The layers still give that familiar smooth texture and gentle sweetness, but in a modern, fuss-free way. You will need 10 x 230ml heatproof glass tumblers or dessert bowls.
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Instructions
| 1. | Place the tumblers or bowls on a tray and pour 1⁄2 tablespoon of sugar into each of them. Set aside. |
| 2. | To make the pandan layer, blend the remaining sugar, plain flour and cornflour with the pandan and vanilla extracts in a food processor until smooth and well combined. |
| 3. | Pour the blended mixture into a saucepan. |
| 4. | Place the pan over a medium heat and cook, stirring continuously, for 10–15 minutes until the mixture thickens to a smooth, custard-like consistency. |
| 5. | Add the green food colouring, if using, and stir well to combine. |
| 6. | Turn off the heat and leave the mixture to cool for 2 minutes. |
| 7. | Carefully pour the pandan mixture into the tumblers, filling each one halfway. |
| 8. | Quickly wipe away any remaining pandan mixture from the pan, then pour in the coconut milk. |
| 9. | Warm the coconut milk over a low heat for 5 minutes. |
| 10. | Add the cornflour and salt, then stir continuously for about 10 minutes to prevent curdling. You’re aiming for a thin, custard-like consistency. Don’t stir for too long though, or it might turn lumpy. |
| 11. | Once it thickens slightly, turn off the heat and leave to cool for 2 minutes. |
| 12. | Carefully pour the coconut mixture over the pandan layer in each tumbler, almost matching the same height but leaving a little headroom to avoid spillage. |
| 13. | Leave the layered custards to cool before placing the tumblers in the fridge to chill for at least 4 hours, or until set. |
| 14. | Serve chilled with a knotted pandan leaf on top, if you like. |
This is an edited
extract from The
Malay Cook by Ranie
Saidi, published by
Ryland Peters & Small
$69.99. Photography
by Mowie Kay ©
Ryland Peters & Small