Malaysian Palm Oil Council (MPOC)
News Archive
Sustainability Archive
Nutrition Archive
Biofuel Archive
Market Statistics Archive
I am looking for:      

Friday, 10 Jun, 2016

Ketayap bunjut with kelapa pandan filling served with Macadamia ice-cream and jemput pisang with fruit compote

Ketayap bunjut

Ketayap bunjut with kelapa pandan filling served with Macadamia ice-cream & jemput pisang with fruit compote

In so many words, this recipe may be described simply as: trio of delightful dessert both hot and cold, served upon the very same platter. Yet it is, in many ways, more than just that. Soft, paper-thin crepes with a coconut and pandan filling, two immensely complementary flavours, plated alongside a fully authentic Malaysian dessert, jemput pisang. These are then accompanied by fresh-frozen macadamia ice-cream, as well as a delightful compote of seasonal Malaysian fruits.

 

FOR KETAYAP BUNJUT WITH KELAPA PANDAN FILLINGTo make ketayap bunjut.

1 egg

70 g wheat flour
250 ml plain water
30 g strawberry puree
5 g salt
10 g sugar

FOR KELAPA PANDAN FILLING

1 pandan white coconut, grated

250 g palm sugar
10 g salt

FOR MACADAMIA ICE-CREAM

2 eggs

200 g sugar
400 ml milk
300 ml heavy whipping
10 ml vanilla essence
20 g salt
150 g unsalted macadamia nuts, chopped

FOR JEMPUT PISANG WITH FRUITS COMPOTE

100 g pisang emas, mashed

30 g brown sugar
2 g mint leaves
20 g wheat flour
1 O g butter
10 spring roll skin
1 OO g cashew nuts, chopped
1 litre palm oiI
Celery leaves

FOR FRUITS COMPOTE

100 ml sugar syrup

50 g dragonfruit
50 g mango
20 g pomegranate
5 g mint leaves
5 g salt


Mix egg, wheat flour, plann water, strawberry puree, salt, and sugar in a food processor to blend. Sieve when fully combined, to achieve a batter of smooth consistency. Pour batter in small amounts into a small, non-stick pan to cook thinly, like crepes. Set aside until required.

To make pandan white coconut filling.
Melt the palm sugar over low flames, then add in grated coconut. Season with salt. Spoon a Iittle of the coconut filling into the middle of each piece of ketayap, then twist to fasten.

To make macadamia ice-cream.
Beat eggs with sugar until the mixture is stiff. Add in milk, whipping cream, vanilla essence, and salt, mixing thoroughly. Pour mixture into an ice-cream freezer and chill according to directions. When ice-cream is almost frozen, add in nuts and chill until completely frozen. Scoop to serve with dish.

To make jemput pisang.
Mix mashed bananas, brown sugar mint leaves, flour and butter together, stirring well to form a dough. Separate the dough into ten little balls. Roll each little ball up in a spring roll skin and dip in chopped cashew nuts. Deep-fry until golden brown.

To make fruits compote.
Mix syrup, dragonfruit, mango, pomegranates, mint leaves, and salt together. Spoon onto jemput pisang before sewing.

To assemble.
Plate ketayap bunjut, macadamia ice-cream, and jemput pisang together as a trinity of a hot and cold dessert.
 
 

Back to top

Tools   :     PRINT THIS     ADD TO FAVOURITE      Bookmark and Share