Recipe Cuisine: Malaysian
Theme: Fast & Fab
Crispy Pandan Coconut Rolls with Salted Gula Melaka and Mango
By: Gishara Dias
Ingredients
- ¾ cup grated fresh coconut
- 5 tbsp grated Gula Melaka (3 tbsp for filling, 2 tbsp for sauce)
- 5 tbsp Valcom Coconut Cream (2 tbsp for filling, 1 tbsp for sauce, 2 tbsp for coating)
- ½ tsp pandan extract (¼ tsp for soaking, ¼ tsp for chantilly cream)
- Fine salt
- 4 slices soft milk bread, crusts removed
- 1 cup Panko Breadcrumbs
- Oil for shallow frying
- 1 cup Thickened cream
- 2 tsp icing sugar
- ½ cup fresh mango, cubed small
- Very fine lime zest (from ¼ lime)
- 1 tbsp roasted crushed cashews
- 1 tbsp toasted coconut flakes
- Edible flowers (optional)
Product used in recipe
- VALCOM - COCONUT CREAM
Method
- For the Gula Melaka Coconut Filling: In a small pan over medium heat, melt 3 tbsp grated gula melaka. Add 2 tbsp Valcom Coconut Cream and 3 tbsp water, stirring until smooth. Season with a pinch of salt. Then add in the grated coconut and cook for 3–4 minutes, stirring continuously, until sticky and fragrant. Remove from heat and allow to cool slightly.
- Prepare the Rolls: Roll 4 slices of milk bread flat using a rolling pin till slightly thin (do not roll too thin). Divide the coconut filling evenly among the slices. Roll tightly into logs and press gently to seal.
- Crumb & Fry: Pre-heat some oil in a pan. In a bowl, mix the 2tbsp of Valcom coconut cream with ¼ tsp pandan extract. Brush each log with this mixture (do not oversoak). Roll each log in 1 cup Panko Breadcrumbs, pressing gently to coat. Shallow fry in medium heat oil for 3–4 minutes until evenly golden and crisp. Drain on a cooling rack.
- Salted Gula Melaka Sauce: In a small pan, melt 2 tbsp grated Gula Melaka and 1 tbsp of water. Add in 1 tbsp Valcom Coconut Cream and a tiny pinch of sea salt. Simmer gently for 1–2 minutes until glossy and slightly thickened.
- Pandan Chantilly Cream: Whip the thickened cream with ¼ tsp pandan extract and 2 tsp icing sugar. Whisk to soft peaks.
- Mango with lime zest: Toss ½ cup diced mango with a small pinch of salt and very fine lime zest.
- Plate: Slice one of the crispy pandan rolls in half on a slight angle, arrange slightly overlapping. Place some cashew crumble and spoon a dollop of pandan Chantilly cream on top. Add mango neatly. Drizzle salted Gula Melaka sauce. Sprinkle roasted crushed cashews and toasted coconut flakes. Finish with edible flowers. Assemble one portion as pictured and repeat with the remaining components to create a second identical serving.
