Having been in love with South East Asian food, i notice that most of the desserts coming from this region of the globe use coconut milk as one of the ingredients. There is a kind of dessert that exist in many countries of South East Asia, such as Kolak Pisang, a "soup" of sweet coconut milk and banana (plantin) slices. In Indonesia, the coconut milk is boiled with palm sugar and pandanus leaf.
As i mentioned before, in my web page (the old and the new one) i am in love with Laotian food. There is a laotian restaurant in Paris, which i visit frequently, that serves 'three treasuries' dessert, consist of 3 main ingredients; chopped jack fruit, cendol [i dont know the name in English, but it is made of rice flour forming many small worms (!) and the colour is green] and another ingredient which name i forgot, really..(ah it is actually too late to write a blog, i am too tired...hehe..Sorry for my standard English). Anyway, it is not that important, because what interests me is that the coconut milk tastes very different than our coconut milk dessert used in Kolak Pisang.
For 2 years, i could not figure out what the components that makes it different than our coconut milk in our Kolak Pisang. But yeah, i do admit that i was very shallow... they are just using the normal white sugar and a little bit of salt, which makes the milk tastes more savory. Damn... where have i been, why did not i think of that before?! Anyway, i have a good reserve of pandanus leaves in the fridge, and i know that adding it to my coconut milk dessert would enhance the taste, and is making it more... euh...dainty? And after having them all frothed (coconut milk, white sugar, salt, bruised pandanus leaf), i added slices of banana, and japanese pearls (take out the pandanus leaf first please). You can add crushed ice glaces when serving it. And voilà a very simple (quick and easy) dessert is ready on the table within 10 minutes...
As i mentioned before, in my web page (the old and the new one) i am in love with Laotian food. There is a laotian restaurant in Paris, which i visit frequently, that serves 'three treasuries' dessert, consist of 3 main ingredients; chopped jack fruit, cendol [i dont know the name in English, but it is made of rice flour forming many small worms (!) and the colour is green] and another ingredient which name i forgot, really..(ah it is actually too late to write a blog, i am too tired...hehe..Sorry for my standard English). Anyway, it is not that important, because what interests me is that the coconut milk tastes very different than our coconut milk dessert used in Kolak Pisang.
For 2 years, i could not figure out what the components that makes it different than our coconut milk in our Kolak Pisang. But yeah, i do admit that i was very shallow... they are just using the normal white sugar and a little bit of salt, which makes the milk tastes more savory. Damn... where have i been, why did not i think of that before?! Anyway, i have a good reserve of pandanus leaves in the fridge, and i know that adding it to my coconut milk dessert would enhance the taste, and is making it more... euh...dainty? And after having them all frothed (coconut milk, white sugar, salt, bruised pandanus leaf), i added slices of banana, and japanese pearls (take out the pandanus leaf first please). You can add crushed ice glaces when serving it. And voilà a very simple (quick and easy) dessert is ready on the table within 10 minutes...
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