Coconut Rice Pudding Recipe
What does Pandan paste taste like?
I’m interested in getting some to make a sweet Rice Cake Recipe I found, but I’d really like to hear from someone who’s actually eaten it before what it tastes like.
So far in my searching online I’ve heard it described as “delicate,” “as important to Asians as vanilla is to Westerners,” “perfume-like,” and a “unique almost nutty taste.”
But I’m still wondering, is it herbal, floral, nutty, light or strong, what? Can you compare it to something else maybe? So far I’m thinking it must be maybe like the flavor of pistachio pudding. Just try to be as descriptive as possible.
Also, have you cooked with the essence and the paste? Which do you think is better for mixing with sticky rice, sugar and coconut milk?
I am a former chef and worked in Asia, and pandan is a flavouring from the Screw Pine palm. I have bought the leaves here in Canada and have a bottle of extract from Indonesia in my cupboard.
The coconut candies made with the outer coating made from sweet rice flour that has the pandan extract in it is tint green for a colour contrast. I would check out Asian stores for the extract, it would be in the aisle the spices and flavourings are in, Vietnamese places are the best, but any one with an extensive supply of there product would possibly have it.
Taste wise I found it to be floral with a piney/ citrusy overtone, we used it in Singapore for curry sauce, rices and in desserts like ice creams and creme brulee, next to the flavour of durian it one of my favorites.
COCONUT & PISTACHIO Rice Pudding Recipe
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