makes
12
prep
30 minutes
cook
40 minutes
difficulty
Mid
makes
12
serves
preparation
30
minutes
cooking
40
minutes
difficulty
Mid
level
You’ll love the creaminess of the custard with the perfectly crispy contrast of the pastry.
Ingredients
Pandan filling
- 15 g pandan leaves
- 200 ml coconut water
- 200 g caster sugar
- 800 ml coconut cream
- 75 g custard powder
- 50 g egg yolks
- 75 g whole eggs
- 1 tsp vanilla extract
- 60 ml coconut oil
Kaya icing
- 200 g icing sugar, sifted
- 200 g Kaya (see Notes)
- 20 g coconut oil, melted
Decoration (optional, see Notes)
- 20 g charcoal powder
- 20 g coconut powder
- 20 g strawberry powder
- 20 g passionfruit powder
- 20 g raspberry powder
Resting time: 30 minutes
Chilling time: overnight
Instructions
Preheat the oven to 200 °C. Place a 25 cm x 30 cm sheet of puff pastry on a perforated tray and prick with a fork. Blind bake the pastry for 25 minutes.
To make the pandan custard, mix together custard powder, yolks, eggs and vanilla paste into a slurry in a standard mixer fitted with a whisk.
Prepare pandan juice by cutting pandan leaves into 1 cm strips and place in a small bowl with coconut water. Use a stick blender to blitz until fine and then sieve through a muslin cloth to remove any lumps.
Place the caster sugar, coconut cream and pandan juice in a medium-sized saucepan and bring to boil at 90°C.
As soon as it reaches 90°C pour the liquid into the mixer while whisking on high speed.
Add the oil spoon by spoon and mix until well combined.
Cover custard with cling wrap – making sure the cling wrap is touching the surface of the custard so that a skin doesn’t form – and allow to cool.
To make the kaya Icing, place Kaya and icing sugar in a bowl, mix until combined. Add melted coconut oil, mix well. If the mixture is too runny, add more icing sugar.
To finish, place one piece of the pastry in the bottom of the mould, pour the custard on top and then spread it evenly. Place another piece of the pastry on top, smooth side up and then cover with the kaya icing. Chill in the fridge overnight.
To slice, heat a bread knife under hot water and dry.
Notes
• Kaya (also known as coconut jam) is used in Malaysian and Indonesian cooking and is available in Asian groceries.
Photography by Matthew Venables.
Feeling nostalgic? We want you! For the month of November, SBS Food is asking food lovers far and wide to get creative by putting a multicultural twist or your creative spin on an Australian classic... Welcome to
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You’ll love the creaminess of the custard with the perfectly crispy contrast of the pastry.
