Yield: Serves 4
Active time: 30 minutes
Total time: 45 minutes (includes pastry baking and filling preparation time)
The technique: The trick is to make sure the mixture is stirred constantly for the full 15 minutes to ensure completely even cooking.
The payoff: A rich and velvety smooth spread that’s sure to please.
Tip: Substitute sugar for grated palm sugar to get a richer, caramel-ish taste.
Spring Home Roti Paratha
250ml Concentrated pandan leaf water
30g Corn flour
¾ tsp Salt
250ml Coconut milk
30g Butter, sliced
For pandan leaf water (make ahead)
Shred 4 pandan leaves and soak in 250ml of water overnight. Drain and set aside.
Mix all ingredients in a small pot over low heat and stir constantly for 15 minutes. Remove from heat.
When cool, use a mueslin/cheese cloth to strain mixture into a baking dish. Place the dish into a steamer and steam for 20 minutes or until the mixture is set.
Serve the pandan sangkaya with fried Spring Home Roti Paratha.