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Pandan coconut cake

by SG Chef
Pandan coconut cake-burfi
Pandan coconut cake-burfi

This time, Asia plays a big part in the recipe, again. So, what I meant by ‘Coconut Cake’ is actually Burfi, a dish from India. And as we all know, ‘Pandan’ says Asia.

For this recipe, the amount of sweetness depends entirely on your taste buds, so go ahead and experiment.

INGREDIENTS

  • Grated coconut- 1 cup
  • Raw sugar- 1/2 cup
  • Milk- 1tbsp
  • Pandan extract- 5 to 6 tsp

Procedure

  • First, grind coconut in a mixer grinder to get a fine texture. Do not grind in to paste.
  • Add coconut, sugar, milk into a pot/pan on the stove and mix them well till the sugar dissolves.
  • Cook for 10 minutes in medium flame or till the mixture comes thick and rolls into dough.
  • Take the mixture from the stove and spread it out evenly on a flat pan. Use a knife to cut into pieces in desired shapes, while it is hot.
  • Let the coconut cake cool to room temperature.
  • Store in an airtight container.

Notes

  • I used raw sugar in this recipe. White sugar can also be used.
  • I used fresh pandan leaves to extract pandan.

Pandan extract:

Ingredients

  • Fresh pandan leaves(screwpine leaves)-30 gm
  • Water-1 cup

Procedure

  • Wash the pandan leaves to get rid of dirt, mud.
  • Cut into pieces and grind along with water.
  • Strain the juice into a jar.
  • Keep the jar in the refrigerator for 8 to 10 hours to settle down the pulp or thick part of juice.
  • Strain the juice and use the settled extract at the bottom.

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