Sometimes a recipe is just too good not to share. In our ‘Cook with Mi’ series, we let you in on our secrets so you can create some Miss Mi magic at home.
This week, we’re making Miss Mi’s twist on Buko Pandan, a popular Filipino dessert made using young coconut, pandan leaves and sago pearls.
100g pandan and coconut anglaise
1 Quenelle of coconut sorbet
1 round sheet of coconut jelly
50g cooked Tapioca
50g young coconut
PANDAN AND COCONUT ANGLAISE
50g of coconut purée
50g of coconut milk
15g of egg yolk
0.25g of pandan essence
50g fresh pandan leaf
For the pandan and coconut anglaise, add the coconut purée and coconut milk to a pan and bring to the boil together with the fresh pandan and blend in a vitamix then strain. Place the egg yolks in a bowl and whisk in a splash of the hot coconut mixture to temper the eggs. Add the rest of the coconut mixture and whisk until fully combined.
Return to the coconut mixture to the pan and cook on a gentle heat to 85°C – the anglaise should be thick enough to stand up in a little bubble on a cold plate. If the anglaise is not sufficiently thick at this stage, whisk in a little Ultratex.
Remove the thickened anglaise from the heat, add the pandan essence and refrigerate immediately until required.
1000ml coconut milk
30ml coconut puree
Bring the water, sugar and tapioca to boil and then allow to simmer until tapioca is transparent.
Bring the coconut milk, sugar and coco puree and glucose to boil.
Clingfilm and allow to cool.
Add the milk infusion to the tapioca mix and whisk together.
Pass and split the mix between 2 paco jet containers.
COCONUT MILK SHEET
480g coconut milk
20g lemon peel
Boil the coconut milk with ginger and lemon.
Let it infuse for 1 hour.
Pass it through a fine sieve.
Blend in agar and gellan.
Bring to a boil mixing with a whisk.
Pour on a tray and cool down on a fridge.
Mi want more? Test your skills with our Khmer Chicken Salad.
Prefer to leave the cooking to the professionals? Join us at Miss Mi and book your table for lunch or dinner.