Chef Pakpoom Jitprapai
Culinary Director, PJ Culinary Studio by Terrace 61
Advisor, Siam Business Administration Technological College (SBAC)
Beat egg yolks with sugar and salt until well mixed.
Blend pandan leaves with water, strain and discard pandan leaves.
Mix pandan juice, condensed milk and oil.
Sift four with baking soda over the egg mixture.
Fold in flour and mix until smooth.
Pour the mixture in a baking tray laid with silicone paper and bake at 1700C for 10 minutes. Let it cool down before removing from the tray.
Prepare jelly by cutting water chestnuts into small cubes.
Boil flower flavoured water with sugar until the mixture thickens. Add food colours and drop water chestnuts into the mixture until the water chesnuts are fully coloured.
Coat water chestnuts with tapioca flour and cook in boiling water until the flour becomes translucent.
Soak agar agar in coconut milk for 2-3 minutes, simmer coconut cream with 60 g of sugar, salt, California Raisins and young coconut meat.
Lay out the pandan sponge in the silicone mould and pour coconut mixture on top. Refrigerate until set.