Coconut Custard & Pandan Layer (Tepung Pelita)

Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a special dish, Coconut Custard & Pandan Layer (Tepung Pelita). It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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To begin with this particular recipe, we must first prepare a few ingredients. You can cook Coconut Custard & Pandan Layer (Tepung Pelita) using 13 ingredients and 3 steps. Here is how you cook it.

Back in the day, i used to frequent Pasar #Ramadhan during fasting month and bought a lot of traditional dessert or 'kuih'. This is one of our many favourites. And traditionally in #Malaysia, this #dessert is served in mini Pandan cases or boats. We have no access to fresh pandan (#screwpine leaves), so we use #Pandan Paste, usually sold in #Asian stores/marts.

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Ingredients and spices that need to be Get to make Coconut Custard & Pandan Layer (Tepung Pelita):

1. A. First Green Layer
2. 130 g rice flour
3. 220 g granulated sugar
4. 1.4-1.5 litres water
5. 1 tbsp Pandan (screwpine leaves) paste (see pic)
6. Drops Green food colouring
7. B. 1/4 C fine sugar (blended granulated sugar)
8. C. Top Coconut Layer
9. 100 g rice flour
10. 400 g AYAM BRAND coconut cream
11. (Or 300g coconut cream + 100g water)
12. 1.10 litres water
13. 1/2-1 tsp salt

Instructions to make to make Coconut Custard & Pandan Layer (Tepung Pelita)

1. Note: This dessert is traditionally prepared with fresh juice/extract of pandan (screwpine) leaves. Frozen pandan leaves, sold in Asian Grocery, can also be used to make the juice or extract. A good amount of fresh pandan leaves should be clean first and then cut into pieces and then blend with 1 - 2 cup of water. Using a fine strainer or a cheese cloth and squeeze well to get the juice. Since we dont have any fresh leaves, we used store bought pandan paste.
2. A - Place all ingredients A in a pot. Whisk or stir well until rice flour is dissolved with no visible lump. Move this pot to the stove and over a medium heat, cook and stir this batter mixture continuously until it starts to lightly thicken (but it doesn’t have to thicken so much). Immediately Pour this batter mixture into tiny glasses or dessert cups, filling them up to 2/3 full. B - Top or Sprinkle these cups of pandan batter mixture with a very thin layer of fine sugar. Keep aside.
3. C - In a pot, combine and mix all ingredients C. Stir well until there is no visible lump of rice flour. Next, place this pot onto a stove. Cook this this mixture over medium heat. Keep stirring or whisking until this mixture thickens. Turn the heat off. Pour this mixture on top of the green pandan layer. Refrigerate. Best served chilled.

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