This is actually a simple recipe which can be made with ease by using store bought packet coconut milk and pandan extract. Today I decided to be a little bit adventurous by making this yummy dessert by preparing the main ingredient from scratch while also giving me the opportunity to compare the taste difference.
班兰椰浆菜燕其实是非常容易做的，只要采用市面贩卖现成的包装椰汁及班兰精华然后配上食谱里基本的材料就可以制做了。这次忽然心血来潮想把主要的材料从零做起，比较看看会不会更好吃。
Based on the satisfactory outcome, I concluded that this method using fresh coconut milk taste better as the agar agar reminded me of the ones i had during my childhood days.
我从这项满意的成果所得到的结论就是，菜燕糕还是采用新鲜椰汁制做出来的能香浓美味，令我回想童年时所吃的一样。
班兰椰浆菜燕
Pandan Coconut Agar Agar
Ingredients 材料
(A) Coconut Milk 椰浆
1 Fresh Coconut 鲜椰子一粒 (dice 切块 ／ grated 搅丝)
3-4 Cups Water 清水
Blend coconut with 3 cups water in blender on high speed to fully grind the coconut until the water turns milky in color.
椰子与3杯清水混入食物搅拌机以高速打碎直到水变牛奶色即可。
Strain the mixture in a fine sieve to collect the first extract of the coconut milk. Refrigerate until ready to use.
过滤取出第一轮的浓椰浆， 冷藏待用。
Transfer the coconut residue into the blender again and blend with another cup of water to get the 2nd extract of coconut. This will not be used in this recipe but for other cooking purpose later.
再把椰渣送入食物搅拌机，加一杯清水继续以高速混匀取出第二轮的淡椰汁。这批淡椰汁并不会用于此而将会冷藏收藏予烹饪用途。
(B) Pandan Juice 班兰汁
9 Fresh Pandan Leaves 班兰叶
125ml Water 清水
Wash pandan leaves to remove dirt.
班兰叶洗净。
Cut pandan leaves into 1cm strips and transfer into a blender. Add 125ml of water and process until the leaves are pulverized.
把班兰叶剪成1cm条后放入食物搅拌机。加入125ml清水和班兰叶一起搅拌至粉碎。
Strain and squeeze the pandan extract over a strainer. Refrigerate until ready to use.
过滤取出班兰汁， 冷藏待用。
(C)
40g Agar Agar Powder 菜燕粉
100ml Water 清水
900ml Water 清水
4 pcs Pandan Leaves 班兰叶 (knotted 打结)
180g Sugar 糖
500ml Coconut Milk 浓椰 (A)
1 Tsp Salt 盐
90ml Pandan Juice 班兰汁 (B)
Instructions 做法
In pot filled with 900ml Water and pandan leaves, bring water to boil. Add sugar and stir until dissolved.
把900ml清水和班兰叶一起放入煮锅烧热后加入糖，捣匀。
Dissolve agar agar powder into 100ml water. Transfer it into the boiling water and simmer under medium heat for 15 mins to combine.
在另一个小碗里，把菜燕粉与100ml 清水一起混合后转送入已烧滚水的锅内，焖煮15分钟直到菜燕完全融化为止。
Scoop 1/2 of the agar agar mixture from the pot and pour it into any prepared mould.
从锅里取出一半的菜燕汁倒入任何模具， 待凉。
Add coconut milk into the balance agar agar in the pot and continue to boil for 5 minutes. Add salt to combine. Remove from heat.
将浓椰浆倒入剩余的半锅菜燕汁里继续煮5分钟微滚，加盐捣匀即可离火。
When the 1st agar agar layer has set, transfer 1/2 of the coconut agar agar mixture over the agar agar layer and allow to set.
当手指抹而不粘第一层的透明菜燕时便可将锅里的一半分量的椰浆菜燕倒入模具，待凉。
Add 90ml pandan juice into the remaining coconut agar agar in the pot and stir to combine. Reheat the pandan coconut mixture and bring to a gentle boil. Remove from heat.
最后把90ml的班兰汁倒入锅里与剩余的椰浆菜燕汁一起混合。再把锅子加热煮至微滚即可。
Once the 2nd layer of the coconut agar agar has set, gently pour the pandan coconut mixture over.
等第二层的椰浆菜燕开始要定型时，轻轻的把班兰菜燕汁倒入模具里。
Chilled to set.
完成后，放入冰箱冷却后享用。
Do link back to Coco Sweet Tooth if you have used any information as published in this blog.
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