Pandanas is used extensively in Thai, Malay, Chinese and Indian cooking to lightly flavour rice and desserts. It is described as a long, strong leaf with the ability to release chemicals into surrounding absorbents during the cooking process. Many European chefs have compared the use and strength of pandanas to that of the vanilla bean.
BAI TOEY HOM; Pandanas, is found throughout Asia and Hawaii; it grows in the form of a leaf from the pandanas palm tree. It has many uses, not only does it flavour dishes it is commonly used as a protective layer in the BBQing of fish and chicken and can be used to house goods sold on street corners throughout Asia.
As Asian flavours are becoming more and more common in western countries so to are the ingredients once regarded almost impossible to find. These days’ pandanas leaves can be found in any good Asian shop, kept in the freezer section for longer life.
Sold all around town, the pandanas jelly houses a stringy fresh coconut paste. The jelly is set firm and the pandanas flavour is subtle. The toasted sesame breaks the sweetness and offers an earthy savory balance.
A bag of fresh pastries containing 2 coffee perfiteroles, 2 chinese red bean pastries and 2 pandanas jellies costs 10 000 kip ($1.25 Aus). They blend perfectly with a strong Laos style coffee.
Pan Fatt Kou (Steamed pandan cake; Chinese recipe)
Ingredients (A):
150g water lily flour
30g rice flour
2 tsp baking powder
150g castor sugar
Mix (B): 200ml santan (coconut milk)
Quarter tsp pandan essence
Method: Prepare a steamer, bring to boil. Arrange Chinese tea cups and steam well.
Mix ingredients (A) in a mixing bowl.
Add in (B) gradually and use a hand whisk to mix.
Sieve the batter.
Pour into the hot tea cups and steam over rapid boiling water for 25 minutes
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