Recipe Description
This recipe is courtesy of Anchor Dairy.
This recipe is best with
Recipe Ingredient
- Pandan Juice:
- 100g Pandan Leaf
- 100g Water
- Pandan Layer:
- 550g Water
- Ingredient A
- 100g Pandan Juice
- 125g Anchor Whipping Cream
- 120g Eggs (2 Nos)
- 60g Sugar
- 10g Jelly Powder
- 1.5g Salt
- Cream Cheese Butter Layer:
- 100g Anchor Unsalted Butter
- Ingredient B
- 180g Anchor Cream Cheese
- 10g Jelly Powder
- 550g Anchor UHT Full Cream Milk
- 120g Sugar
- 108g Egg Yolks (6 Nos)
Instructions
- Blend pandan leaf with water, strain with a cotton cloth strainer and squeeze out all the pandan extract.
- Blend ingredient A in a blender until everything mixes well.
- In a pot, pour the blended mixture and add water, bring to simmer on medium-low heat.
- After 2-3mins when it starts to curdle gentle stir the mixture, and you will see a moss-like texture. Pour into mould and let it set.
- In a pot on low heat, heat Anchor full cream milk with Anchor cream cheese and jelly powder, stir well until no lumps of cream cheese.
- In another mixing bowl, whisk sugar and egg yolks together. Temper egg yolk mixture with half hot milk mixture, mix well then pour back into the pot and cook on low heat.
- Slowly cook until it thickens or temperature to 80°C. Keep stiring while cooking.
- Take off from heat, gradually add in butter, mix well. Pour into the mould. Let it cool to room temperature.
- When it's cooled, keep in fridge to let it set completely, around 5-6 hours.
- To serve, garnish with fruits such as strawberries or mango or pineapple. Enjoy! This dessert can be made into individual portions as well.
To Make Pandan Juice:
For The Pandan Layer:
For The Cream Cheese Butter Layer:
