![]() It’s also now my favorite flavor to have in a latte.įor those who have yet to experience the joy of the Southeast Asian leaves, pandan is floral and vaguely vanilla-like and steeped in a number of Southeast Asian desserts-jellies, cakes, puddings-across Vietnam, Thailand, Singapore, the Philippines, and more.Ĭhef Jimmy Ly of Madame Vo describes it as “fragrant, milky, and nutty,” but also admits that it’s hard to pin down specifically. It’s the ice cream flavor I opt for, despite the expansive menu, when visiting New York’s Chinatown Ice Cream Factory. It was the flavor of birthday cake my mom bought for me throughout my childhood-pale green and decorated with tiny flowers crafted from pandan-infused buttercream. If it has cooled down, the 2 layers won't adhere to each other.Pandan is one of my favorite flavors of all time. If the 1st layer hasn't set enough, you'll end up with a marbled effect, rather than 2 distinct coloured layers. The 1st green layer needs to be firm to the touch, but still warm when you pour the 2nd layer on top. ![]() First, pour the pandan layer (or whichever jelly you want to be the base) and allow it to almost set, then pour the 2nd layer (I recommend a coconut layer or mango jelly) and allow to set. For example, there's a coconut-pandan jelly called Wun Gati Bai Tuey. ![]()
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