Ingredients
- INGREDIENTS FOR ES PUTER (COCONUT MILK ICE CREAM)(Make the night before):
- 1 x 400ml can Valcom Premium Coconut Milk (must be minimum 70% fat)
- ½ tsp salt
- 2 pandan leaves, knotted
- 80g caster sugar
- 150 ml syrup from canned coconut meat
- 1 tbsp cornflour, dissolved in 2 tbsp syrup from canned coconut meat
- 1 tbsp fresh lime juice
- 100 g canned young coconut meat, drained, chopped finely, plus extra, sliced for garnish
- Zest ½ lime, for garnish
- INGREDIENTS FOR OVENBAKED WAJIK (STICKY RICE CAKE)(Start the night before):
- 400g Thai glutinous rice
- 1 x 400g tin Valcom Valcom Premium Coconut Milk (must be minimum 70% fat)
- 250g unsweetened coconut water
- 180 g light palm sugar
- 1 pandan leaf, knotted
- 2 tsp fresh ginger, peeled, grated
- 1 tsp green pandan extract
- 1 tsp salt
- Zest ½ lime
- INGREDIENTS FOR CRISPY COCONUT:
- 1 cup coconut flakes
- 1 tbsp agave syrup
- 1 tsp vanilla extract
- ½ tsp salt
- Sea salt flakes, to garnish
- INGREDIENTS FOR CHILLI LIME PINEAPPLE:
- ½ pineapple, skinned and ‘eyes’ removed
- ½ tsp gochugaru chilli flakes
- 1 tbsp fresh lime juice
- Zest of ½ lime
- ½ tsp salt
Method
- Start the day before by making the Es Puter. Boil coconut milk with salt, sugar and pandan leaves in small saucepan. Stir regularly. Add cornflour slurry, stir, boil, cook further minute until lightly thickened. Turn off heat. Leave to cool, approx 30 minutes. Remove pandan leaves. Freeze in covered container for 6-8 hours or overnight until frozen.
- Also soak the glutinous rice for the Wajik for 6-8 hours or overnight in lots of fresh water.
- The next morning, start by making the Wajik. Drain the rice well. Line a baking tin (approx 31cm x 21cm) with baking paper. Preheat oven to 230°C fan forced. Heat palm sugar, pandan leaf and coconut water in small saucepan, stirring to dissolve the sugar. Remove from heat, stir in ginger and pandan extract. Allow to cool 15 minutes.
- Remove pandan leaf. In large bowl, mix together the cooled pandan mixture, the tin of coconut milk, the soaked drained rice, lime zest and salt. Pour into lined baking tray, stir gently to evenly distribute the rice. The liquid should just cover the rice. Bake for approximately 40 minutes until the liquid is absorbed and the top is speckled with golden brown spots. Remove from oven. Rest for at least 30 minutes.
- Meanwhile make the Crispy Coconut. Line a baking tray with baking paper. Mix all ingredients together, except sea salt flakes. Bake for 15 minutes, stirring at 5-minute intervals. Set aside to cool. Separate pieces.
- Now make the Chilli Lime Pineapple. Slice pineapple crossways into 1 cm rounds, then into halves and cut out the tough core. Cut each half into triangles. Place in bowl, add chilli,salt and lime juice and zest, and stir to combine.
- Now remove the cooled Wajik from its tray. Remove baking paper, cut into pieces. (Wajik means diamond in Indonesian, so this is the traditional shape. I chose little flower shapes for the cuteness factor!) Set aside to serve at room temperature.
- When you are ready to serve, put some Wajik, pineapple pieces and some Crispy Coconut on a serving plate. Decorate the plate with dried pineapple flowers and pandan leaves.
- Then remove the icecream from the freezer and blend in high-speed blender/Thermomix until creamy, but still thick. Stir in finely chopped coconut meat, scoop out spoonfuls and place on serving plate with the Wajik, pineapple pieces and Crispy Coconut. Serve immediately with sliced young coconut meat and lime zest on top of the Es Puter. Selamat makan!
Product used in recipe
- Valcom - Valcom Coconut Milk 165Ml
