Recipe of Ultimate Coconut Custard & Pandan Layer (Tepung Pelita)

Coconut Custard & Pandan Layer (Tepung Pelita).

Coconut Custard & Pandan Layer (Tepung Pelita)

Hello everybody, it's me, Dave, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, coconut custard & pandan layer (tepung pelita). It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Coconut Custard & Pandan Layer (Tepung Pelita) is one of the most well liked of current trending foods on earth. It is simple, it's quick, it tastes delicious. It is enjoyed by millions daily. Coconut Custard & Pandan Layer (Tepung Pelita) is something which I've loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have coconut custard & pandan layer (tepung pelita) using 13 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Coconut Custard & Pandan Layer (Tepung Pelita):

{Prepare of A. First Green Layer.
{Get 130 g of rice flour.
{Get 220 g of granulated sugar.
{Get 1.4-1.5 litres of water.
{Make ready 1 tbsp of Pandan (screwpine leaves) paste (see pic).
{Make ready Drops of Green food colouring.
{Take of B. 1/4 C fine sugar (blended granulated sugar).
{Take of C. Top Coconut Layer.
{Take 100 g of rice flour.
{Prepare 400 g of AYAM BRAND coconut cream.
{Get of (Or 300g coconut cream + 100g water).
{Take 1.10 litres of water.
{Prepare 1/2-1 tsp of salt.

Instructions to make Coconut Custard & Pandan Layer (Tepung Pelita):

Note: This dessert is traditionally prepared with fresh juice/extract of pandan (screwpine) leaves. Frozen pandan leaves, sold in Asian Grocery, can also be used to make the juice or extract. A good amount of fresh pandan leaves should be clean first and then cut into pieces and then blend with 1 - 2 cup of water. Using a fine strainer or a cheese cloth and squeeze well to get the juice. Since we dont have any fresh leaves, we used store bought pandan paste..
A - Place all ingredients A in a pot. Whisk or stir well until rice flour is dissolved with no visible lump. Move this pot to the stove and over a medium heat, cook and stir this batter mixture continuously until it starts to lightly thicken (but it doesn’t have to thicken so much). Immediately Pour this batter mixture into tiny glasses or dessert cups, filling them up to 2/3 full. B - Top or Sprinkle these cups of pandan batter mixture with a very thin layer of fine sugar. Keep aside..
C - In a pot, combine and mix all ingredients C. Stir well until there is no visible lump of rice flour. Next, place this pot onto a stove. Cook this this mixture over medium heat. Keep stirring or whisking until this mixture thickens. Turn the heat off. Pour this mixture on top of the green pandan layer. Refrigerate. Best served chilled..

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