Suman sa Pandan

Suman sa Pandan

Wrapped Pandan Rice Cake

Green steamed sticky rice pandan flavor cake, wrapped in banana leaves. 

Serve with grated coconut and palm sugar.

Ingredients :

• 4 Cups glutinous rice 
• 2 1/2 Cups white sugar
• 2 Tablespoon coconut cream
• 1 Teaspoon pandan extract
• Pinch of salt 
• Banana leaves
• Cooking twine

Directions :

• Soak glutinous rice in water for 2-3 hours.
• Run banana leaves in heat and cut to 8 x 10 and 3x 5.
• Wash and rinse the rice, drain out the excess water with cheese cloth.
• Add sugar, salt, pandan flavoring and condensed coconut.
• Place 2 pieces of banana leaves and  Spoon 4  tbsp rice mixture into the center of the leaves.
• Roll them up and fold the 2  sides to enclose the rice.
• Pair 2 wrapped suman with the folded sides together.
• Using a kitchen twine, tie the 2 suman together tightly.
• Arrange suman in a large pot  and cover with water.
• Cover and cook over medium heat for 2 - 3 hours.
• Transfer the suman on a colander to drain the excess water.

Cooking Tips :

1. Suman may be kept in the refrigerator for up to 2 weeks.
2. When ready to eat,  microwave covered with a wet paper towel for 1 min.
3. Brown sugar can be a substitute for palm sugar.

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Biko Pandan

Biko Pandan

Pandan Sticky Rice Cake

A two-layered steamed combination of glutinous rice on the bottom and silky smooth pandan custard on top. The flavor and the escence of pandan, makes this recipe delightfull and good.

Ingredients :

RICE LAYER :

• 1 Cup glutinous rice
• 1 Can coconut milk
• Pinch of salt

SUGAR SYRUP :

• 4-5 Pieces fresh pandan
• 1 Cup sugar
• 1/2 Cup water

CUSTARD :

• 1/4 Cup flour
• 2 Teaspoon corn starch
• 4 Eggs
• 1 Cup thick coconut milk
• Pinch of salt

Cooking Directions :

      Preparing Rice Layer

• In a rice cooker, over the stove or in a steamer, cook the glutinous rice with the thin coconut milk and salt.
• Put banana leaves on the bottom of an 8 inch baking pan.
• Spoon the cooked rice into the prepared pan.
• Press the rice firmly onto the base of the pan to form an even and compact layer.
• Cover and steam, for about  20 minutes over medium heat.
• Once done, reduce heat to low but keep the baking pan inside the steamer.

     Preparing Pandan Syrup

• Wash and cut fresh pandan leaves into small pieces.
• With a mortar and pestle or a blender, mash the leaves finely.
• You can use a little amount of  water to make it into a paste.
• In a deep sauce pan put water, sugar and mashed pandan leaves.
• Cook over medium low heat till sugar has dissolved. Remove and set aside to cool.

     Preparing Custard Layer 

• Mix the thick coconut milk with the prepared pandan syrup, and bring to a boil.
• Combine flour, corn starch, eggs and salt. Whisk till smooth.
• Slowly drizzle over the pandan syrup while whisking.
• Cook the custard over medium low heat, stirring continuously till custard thickens slightly.
• Pour the custard over the rice layer.
• Cover and steam over medium low heat  for another 15-20 minutes or till custard is set.

Cooking Tips :

1. When preparing custard, steam over low heat to obtain a smooth custard layer.
2.  To get neatly cut pieces, use an oiled or heated knife.

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Buko Pandan Salad

Buko Pandan Salad

Coconut Pandan Salad

A variation of the classic creamy dessert fruit salad, with a refreshing and mouth watering taste of pandan. A simple dessert that you can made it at home.

Ingredients :

• 4 leaves of Pandan 
• 5 Young coconut  or (2 frozen pack young coconut)
• 8 Cups of Water
• 2 Cans of thick cream (Nestle Cream)
• 1 Medium can of Condensed Milk
• 2 Bars of Green Gulaman
• 1 Cups Sugar (to taste)
• 1 Cup palm sugar (optional)

Directions :

• In a casserole, boil the coconut water,  pandan leaves and sugar. Mix well to dissolve the sugar.
• Add 2 bars of gulaman, stir well until well-dissolved. Remove the pandan leaves.
• Set on a tray to cool, refrigerate till it hardens, then cut in cubes or small pieces.
• Add the sugar palm, grated young coconut, condensed milk and thick cream.
• Gently mix all the ingredients and serve with vanilla ice cream.

Cooking Tips :

1. Try not to mix too much after you put  other ingredients  to the gelatin, so the sauce will not turn too green.
2. If using pandan flavoring drops, start with just a small drops and try not to overdo it.

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