PANDAN SWISS ROLL WITH GULA MELAKA COCONUT

 INGREDIENTS:

5 Eggs Yolks 

10gm Fine Sugar 

90gm Cake flour

50gm Corn Oil 

45ml Pandan Juice 

40ml Coconut Milk 

1/8tsp Salt

5 Egg White 

60gm Fine Sugar

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GULA MELAKA COCONUT FILLING:

180gm Gula Melaka 

200gm Fresh White Coconut 

50ml Water

- Melt the gula melaka with 50ml water, sieve.

- Add in fresh coconut,  combine and cook until almost dry. 

- Dish up and set aside.

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WHIPPING CREAM FILLING:

180gm Whipping Cream 

** Whisk until stiff peak - set aside in the fridge.

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METHOD:

1. In a bowl, hand whisk egg yolks, add in corn oil, coconut milk, pandan juice and slowly fold in flour and whisk till smooth, do not over mix.

2. In a separate clean bowl, use a electric whisk, whisk egg white until foamy and slowly add in sugar little by little in 3 addition. Continue to whisk till stiff peak.

3. Fold egg white mixture into egg yolk mixture until incorporated.

4. Pour the mixture into a 10" x 10" prepared baking tin line with parchment. Smooth the top and tap against the table top a few times and bake in a preheated oven temp 150deg for 20mins then adjust temp to 180deg and bake for 15mins until top slightly brown.

5. Once baked, remove cake from oven, loosen four corners of the parchment paper and allow to cool on wire rack. 

6. Once cool, lay a piece of parchment paper over the cake and flip over  and slowly peel off the earlier piece of paper. Spread the filling over the cake and roll the cake up slowly.

9. Chill in the fridge for an hour before serving

OTAk OTAK

Rempah:

25gm Dried Chillies - soak & de-seed

2 pcs Red Chillies - remove seeds 

180gm Shallots 

2 stalks Lemongrass  - (bottom white part)

4pcs Candlenuts 

1 small thumbsize Galangal 

2pcs Kaffir Lime Leaf 

1tbsp Oil

* blend the above in a food processor into a smooth paste.

Otah Paste:

300gm to 350gm White Cod (any other fish)

100gm Med Prawns 

70ml Coconut Cream

1pc Large Egg

1tbsp Raw Sugar 

1tsp Salt

2tbsp Rice Flour 

Banana Leaves 

Oil - brush on banana leaf

Method:

1. Heat up 2tbsp oil in a pan, fry the blended rempah mixture over low fire until aromatic and oil separate from the paste.

2. Chopped or cut the fish into big chuck as well as for prawns. 

3. In a big mixing bowl, add the fried rempah, fish pieces, chopped prawns, egg, coconut milk, sugar, salt, mix all together.

4. Blanch banana leaves for 2 mins. Cut into your desired length/size. Brush a thin layer of oil, scoop the mixture onto the banana leaf and fold the sides.

5. Bake in a preheated oven temp 180deg for 10 to 15mins.

*𝐈𝐌𝐏𝐎𝐑𝐓𝐀𝐍𝐓 **

𝐏𝐥𝐞𝐚𝐬𝐞 𝐚𝐥𝐥𝐨𝐰 𝐭𝐡𝐞 𝐛𝐚𝐤𝐞𝐝 𝐨𝐭𝐚𝐡 𝐭𝐨 𝐬𝐞𝐭  𝐟𝐨𝐫 𝐟𝐞𝐰 𝐡𝐨𝐮𝐫𝐬 𝐛𝐞𝐟𝐨𝐫𝐞 𝐬𝐞𝐫𝐯𝐢𝐧𝐠.