Coconut jam ice cream

Coconut jam ice cream

By
From
Green Pickled Peaches
Serves
4
Photographer
Chris Chen

The richness of the traditional kaya has been translated into a densely textured ice cream confection. It’s a compilation of favourite coconut-based taste sensations. The proportions will leave you with leftover kaya and kuih bangkit. I’d suggest eating them in the traditional manner: spread on bread for the kaya and as a sweet snack for the kuih bangkit. Store the kaya in sterilised jars in the refrigerator.

For the kaya (coconut jam)

Ingredients

Quantity Ingredient
6 eggs
2 egg yolks
150ml thick coconut cream
220g caster sugar
1/8 teaspoon salt
10 pandan leaves, bruised and tied into a knot

For the kaya ice cream

Quantity Ingredient
235g kaya
60ml sugar syrup, (made with 1½ tablespoons sugar and 1½ tablespoons water)
235ml whipping cream

For the kuih bangkit (tapioca and coconut biscuits)

Quantity Ingredient
75g cornflour
300g tapioca flour
1 pandan leaf, sliced into pieces 2 cm thick
1 large egg
75g caster sugar
200ml thick coconut milk

For the avocado paste

Quantity Ingredient
50g avocado flesh
1 tablespoon pouring cream
30g white chocolate, chopped
1 teaspoon grapeseed oil

Method

  1. Make the kaya:
  2. Place all the ingredients in a large bowl. Using your hands mix everything together, crushing the pandan leaves to extract the juices. Keep going until all the sugar has dissolved. Strain through a sieve into a stainless steel bowl, squeezing the pandan dry so that all the mixture is extracted. Put the bowl over a saucepan of near boiling water. Cook as for custard, stirring regularly for 35–40 minutes until it thickens. It may appear grainy because of the relatively high amount of egg to liquid, but beat out the lumps. When cooked, place over an ice bath to cool.
  3. Make the kaya ice cream:
  4. Combine all the ingredients. Churn in an ice-cream machine until the consistency of whipped cream. Transfer to an ice-cream tray and freeze until set to your liking.
  5. Make the kuih bangkit:
  6. Place the cornflour, tapioca flour and pandan leaf in a wide stainless steel saucepan. Dry-fry over low heat until the flour is completely dried out (it will collapse from the side of the pan). Set aside to cool completely. Preheat the oven to 150°C and dust a baking tray with cornflour. Sift the pandan out of the flour. Whisk the egg and sugar in a bowl until thick and frothy. Mix in the flour; it will resemble breadcrumbs. Add the coconut milk gradually to form a pliable dough (you might not need to use all the coconut milk). Knead to form a smooth dough (but it won’t be like any Western dough, given the different flour). Form into 2 cm balls. Put on the tray and flatten slightly. Or, if you’re lucky enough to have a kuih bangkit mould, press dough into that to form the traditional shape. Bake for no more than 20 minutes. There shouldn’t be any colour on the biscuits and their centres will be slightly soft but will crisp up when cooled.
  7. Make the avocado paste:
  8. Purée the avocado flesh with the cream, then pass it through a sieve. Melt the chocolate in a stainless steel bowl over a saucepan of very hot water. Stir the avocado, chocolate and grapeseed oil together just until combined (over-agitating white chocolate will make it seize). Keep unrefrigerated until required.
  9. Assemble the dish:
  10. Spread a spoonful of the avocado paste on the plate. Add a scoop of the ice cream with the kuih bangkit, roughly crumbled.
Tags:
SBS
restaurant
Claude's
Chow's
Green
Pickled
Peaches
Chui
Lee
Luk
Malaysian
Asian
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