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.
- Grated coconut- 1 cup
- Raw sugar- 1/2 cup
- Milk- 1tbsp
- Pandan extract- 5 to 6 tsp
- 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.
- I used raw sugar in this recipe. White sugar can also be used.
- I used fresh pandan leaves to extract pandan.
- Fresh pandan leaves(screwpine leaves)-30 gm
- Water-1 cup
- 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.