Ingredients :
- 3 slices Pandan plain bread (peeled)
- 25g Peanut butter
Pudding Ingredients :
- 750ml Coconut milk from 1 whole coconut
- 2 pack Powdered agar-agar
- 100g Granulated sugar
- 1/4 tsp Salt
- 50g Corn flour
- 1 Egg yolk
- 100g Green sticky rice fermented sweet cake (tape ketan hijau)
- 150g Wong Coco Nata de Coco Cubes
- 1 White Egg
- 15g Granulated sugar
- 2 drops Green food colouring
Method :
- Spread pandan plain bread with peanut butter. Roll while compacting.
- Cut at 2 cm, place at the bottom of a muffin mold; set aside.
- Boil coconut milk, agar-agar, sugar, salt and corn flour while stirring until heated. Take 1 big spoonful of the mixure; put in egg yolk and stir constantly
- Pour back into the pan and put to boil. Take 500 ml; add green sticky rice fermented sweet cake and Wong Coco Nata de Coco cubes.
- Pour on top of the rolled plain bread. Put in a freezer.
- Whisk egg white until half stiffed. Add granulated sugar; whisk continuously until stiffed. Heat up the remaining 200ml of the pudding mixture; add green food colouring, pour into the white egg and whisk continuously.
- Pour on top of the first layer that’s been frozen. Chill in the freezer; remove from the mold and serve.
Makes 8 servings
