Explore by Tags

Entries tagged with 'pandan'

Kaya Jam

Serious Eats Yvonne Ruperti 4 comments

This quick version of the popular caramelized coconut-pandan curd is spread over toast with lots of butter. Serve with soft boiled eggs and a coffee for a real Singaporean kopitiam breakfast. More

Pandan Chiffon Cake

Serious Eats Yvonne Ruperti Post a comment

This moist tropical cake rocks coconut milk and the bright green essence of pandan leaf, a popular Southeast Asian ingredient. More

Susan Feniger's Sesame Crusted Banana Fritters with Coconut Kaya Jam

Serious Eats Kate Williams 2 comments

Susan Feniger's Coconut Kaya Jam (a pudding-like mixture of rich coconut milk; grassy, vanilla-like pandan leaves, sugar, and eggs) is familiar to anyone with a Top Chef addiction. Who could forget Gail Simmons' proclamation that she'd "love to be sticking [her] finger in [it] at all ours of the day"? More

Susan Feniger's Sesame Crusted Banana Fritters with Coconut Kaya Jam

Kate Williams 1 comment

Susan Feniger's Coconut Kaya Jam (a pudding-like mixture of rich coconut milk; grassy, vanilla-like pandan leaves, sugar, and eggs) is familiar to anyone with a Top Chef addiction. Who could forget Gail Simmons' proclamation that she'd "love to be sticking [her] finger in [it] at all hours of the day"? In Street Food, Feniger pairs the jam with tempura-coated baby banana fritters, making for an addictively sweet and sticky dessert. More

My Thai: Coconut-Palm Sugar Ice Cream

My Thai Leela Punyaratabandhu Post a comment

This ice cream mimics the taste and scent of traditional Thai coconut-based custard with palm sugar lending its soft caramel, butterscotch-like flavor. Add coconut milk, eggs, and pandan to the team and we've got a combination of flavors that South East Asians have enjoyed for ages. More

My Thai: Thai-Inspired Coconut-Pandan Rice Pudding with Fresh Mango

Leela Punyaratabandhu 6 comments

We're using the much more forgiving and user-friendly jasmine rice in this dessert that is inspired by the traditional Thai sticky rice and mango. The cooking method has also been adapted for the stovetop, yielding a result that is more similar to Western-style rice pudding in terms of consistency and appearance than the dish by which it is inspired. The flavor, however, is exactly the same as the original. More

Thai-Inspired Coconut-Pandan Rice Pudding with Fresh Mango

Serious Eats Leela Punyaratabandhu Post a comment

[Photograph: Leela Punyaratabandhu] An easier, quicker, more stovetop-friendly version of the iconic Thai dessert, Khao Niao Ma-muang, this coconut rice pudding and mango retains all of the flavors found in the original dish by which it is inspired. Pandan leaves... More

My Thai: Thai Coconut Custard Dip (Sangkhaya)

Leela Punyaratabandhu 4 comments

Sangkhaya is essentially crème pâtissière albeit slightly runnier. It's made with coconut milk (or a combination of coconut milk and milk) and meant to be slathered on warm bread or served as a dip along with bread and sometimes fried crullers. More

Pandan Fashioned Cocktail from The Union Bar

Serious Eats Melody Fury Post a comment

Bourbon and bitters hit the tongue first, followed by nutty pandan flavor. This recipe from Arthur Wynne of The Union Bar in Vancouver, BC works with fresh or frozen pandan leaves. More

Spicy Pandan Cashew White Chocolate Cookies

Serious Eats The Serious Eats Team Post a comment

Baked for the 2010 Serious Eats Cookie Swap by Krista Garcia, SENY Fast Food International columnist. Adapted from PhamFatale.com... More

Spice Hunting: Pandan

Spice Hunting Max Falkowitz 6 comments

Pandan's fragrance is distinct but hard to identify. It's sweet and bright, like an herby bubble gum, or licorice without the bite. Though used mostly in sweets, it's also found in some savory dishes, wrapping meats before grilling or steaming. More

Pandan Khanom Chan (Layered Rice Sweets)

Serious Eats Max Falkowitz Post a comment

Khanom Chan lie totally outside the Western dessert canon, and can be a refreshing change-up from more typical desserts. To the uninitiated, the texture's a surprise, like the chewy tapioca pearls in bubble tea or elastic balls of mochi. Its... More

Grocery Ninja: Pandan, the Asian Vanilla

Wan Yan Ling 2 comments

The Grocery Ninja leaves no aisle unexplored, no jar unopened, no produce untasted. Creep along with her below, and read all her mission reports here. Photograph from tisay on Flickr Chicken wrapped in pandan leaves and grilled. Photograph from doubtless on Flickr Before I knew vanilla, I knew pandan. Mind-boggling, I realize, but I was well into my teenage years before I set eyes (and greedy hands) on a plump vanilla bean, whereas my family had a pandan plant growing right at our doorstep. In fact, the corridor we shared with our neighbors was lined with pots of it—Southeast Asian cooks use pandan leaves to scent their dishes so frequently that it would be unthinkable to not have any on... More

More Posts