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

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.

  1. 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.

  1. 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.

  1. 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.

  1. 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.

  1. Mix syrup, dragonfruit, mango, pomegranates, mint leaves, and salt together. Spoon onto jemput pisang before sewing.

To assemble.

  1. Plate ketayap bunjut, macadamia ice-cream, and jemput pisang together as a trinity of a hot and cold dessert.
You can share this post

Stay In Touch

Stay In Touch

Leave a Reply