Ketayap bunjut with kelapa pandan filling served with Macadamia ice-cream and jemput pisang with fruit compote
Ketayap bunjut with kelapa pandan filling served with Macadamia ice-cream and 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.
INGREDIENTS:
FOR KETAYAP BUNJUT WITH KELAPA PANDAN FILLING
- 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
METHOD:
To make ketayap bunjut.
- 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.
