This Terengannu dessert is not for the faint hearted. It's called "Jump and Stab". Yes, that's what it means in the Malay language. LOL.
I'm just pulling your leg. It's a dessert for anyone. No violence incurred during the preparation and nothing happened when I ate it, except mourn with pleasure. LOL.
Kelantan state has their own version that comes with a red glutinous rice and the coconut milk component is more liquidy like a curd sauce. So, please do not be confused.
Ok, now, if you are a pandan, coconut and palm sugar lover like me, you'll go Ummmmmmmmm with this dessert too. Almost like a panacotta, absolutely delish! Soft, smooth and the combination of my favourite flavours.
It's also super easy to make. Cook and pour... only! Oppps.... you still need to chill if you want it cold, but can be served warm, no harm having something less chilly.
Now, for MFF, it's not a must to make something different than others, the important thing is that one tries to cook some state food. Try this if you're a pandan coconut and palm sugar lover and you won't regret it.
Kak Fida @ MyResepi
15gm rice flour
200gm coconut milk
1 small pinch salt
40gm rice flour
400gm pandan juice
1 drop alkaline water
125gm palm sugar
1 pandan leaf, shredded and knotted
1. Prepare 4 ramekins (150ml capacity). Wash and dry them properly.
2. Combine white layer ingredients and cook on medium heat until it thickens, turns glossy and no longer taste floury. Distribute evenly into the 4 ramekins.
3. Immediately wash the saucepan and wipe dry. (or use another pot)
4. Combine green layer ingredients and cook on medium heat until it thickens, turns glossy and no longer taste floury. Distribute evenly into the ramekins over the white layer.
5. Chill for a few hours before unmoulding to serve.
6. Prepare syrup: Combine and cook until the palm sugar melts and smells good with pandan. Strain and let it cool down. Keep chilled until time to serve.
*Take note that you can serve this as verrines, just reverse the green and white layers. Serve with the container intact.
I am submitting this to Malaysian Food Fest, Terengganu Month hosted by Lena of Frozen Wings