Flan is originally
from France and is welcomed by the world as a combination of egg, sugar and
milk. Today, flan has many strange variations and is so delicious as the
traditional one. Especially, recently coconut flan with the combination of flan
and pandan leaf’s flavor, color has light sweetness, cool has attracted many
food fan. Let jump in and do coconut flan with us!
Ingredients:
Original recipe makes 2 coconut flans- 2 “xiem” coconut
-
400ml milk
-
25g jelly powder
-
50g sugar
-
1 bunch of pandan leaf
-
½ kg shredded coconut
flesh
-
4 eggs
The ingredients for coconut flan
PREP
20mins
|
COOK
120mins
|
READY
140mins
|
Prepare:
-
Chop off the hard skin
outside the coconut, clean to be white.
-
Dig a hole on top of the
coconut to drain out all the juice.
-
Blend pandan leaf, mix
with water then strain well.
Direction:
- Have the pandan leaf
juice in a pot and boil, then mix with jelly powder, stir well in 5mins until
the liquid get thicker. Pour the mixture into a bowl, cool it down for getting
harder, then julienne it.
- Boil the coconut juice.
- Mix sugar, jelly powder,
milk, 2 eggs and a bit of pandan leaf juice. Pour this mixture into the boiled
coconut juice, turn off the heat.
-
Arrange jelly bars into
coconut, wait the above mixture to be cool down a bit, then pour it into the
coconut to cover all the jelly bars. Notice: do not fill fully because the
powder will raise when steaming.
-
Steam coconuts in
90mins. Test it by using a toothpick poke into the middle of coconut. If it
doesn’t stick it’s cooked.
-
Let the cake be really
cool, then put in the fridge. Use a knife to cut really nice into small pieces
to use.
Look! How attractive our
product is!
Our product looks so attractive
Tips:
To get the coconut out of the hard skin:
-
Have the coconut on the
fire until the skin dry.
-
Use the other side of
the knife knock on the hard skin to crack it.
You can create other
variations for example coconut flan with green tea flavor, coffee flavor or
durian…
Good luck!
*Taro**
*Taro**
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