Made with love with our favourite Pandan, giving it an Asian twist
Canele or canelé is a French pastry, and one of our featured chefs, Catherine, has flavoured it with @my.blue.tea Pandan leaves powder. It has a soft and tender custard centre and a dark, thick caramelised crust, topped with Pandan ganache and desiccated coconut. This is best eaten fresh because the caramelised crust makes it crispy and when you bite into it… mmm... 👍👍. Check out Catherine's Instagram and beautiful reel! This recipe has been kept to be published specially for Mother's Day 2024.
Pandan Canele Recipe:
Makes about 12 (mold size 5.5cm)
* 48g unsalted butter
* Vanilla pod 1 or 2
* 600ml milk
* 60g whole egg (without the shell)
* 60g egg yolk
* 180g brown sugar
* 150g all purpose flour
* 1.5g salt
* 18g honey
* 36ml rum
* 2 tsp @my.blue.tea Pandan powder
* 30ml coconut milk or 1/2 pack @my.blue.tea Coconut Milk Powder dilute 2 tspn into 30ml water
Pandan Ganache
*150ml heavy cream
*1 tsp @my.blue.tea Pandan Extract
*150g white chocolate, chopped.
*30g butter
Baking:
Preheat 230c for 10min then 200c 40min
Pandan Powder - 2 tsp + hot water
What else can you make with our beautiful PANDANLICIOUS combo besides Canele? Catherine's favourite combo consists of Pandan Powder 100grams + Pandan Liquid extract 200grams. Or try our brand new 500 grams Pandan Powder.
Pandan Canelle, Pandan Kuih Lapis, Pandan Macarons and Pandan Ondeh Ondeh - all natural flavours and colours.
Method:
1. Put the milk, butter and vanilla pod together in a saucepan, bring to boil, then turn off the heat and let cool.
2. Mix the 1 egg and egg yolks and sugar, stir and add a small portion of the liquid from Step 1, stir well.
3. Add the sifted flour, mix well.
4. Add the remaining liquid from Step 1, then add the rum, stir well and sieve. Wrap with cling plastic wrap and refrigerate for 24-28 hours.
5. Brush the mold with a thick layer of softened butter.
6. Mix pandan powder with hot water and stir well.
7. Take out the batter after refrigeration, let it sit for at least 1 hour to room temp.
8. Pour in the Pandan powder mixture and coconut milk. You may add green colouring if desired. Stir and sieve, pour into the mold 3/4 full.
9. Bake 230c for 10min then 200c for about 40min, you can adjust according to your oven. Ensure the top is deep brown coloured after baking.
10. Remove from the oven and cool upside down.
11. Serve on the same day if possible.
12. Optional: Pipe pandan ganache and sprinkle with desiccated colour on top of the canele.
About Catherine:
Thank you Catherine for another beautiful recipe! Catherine has been sharing a lot of recipes along with beautiful photos of her creations. She considers herself to be someone who loves baking and not so good a cook. Catherine works as a specialist psychologist during the week and enjoys baking over the weekend. She sees baking as an extremely healthy and healing activity as it helps calm the senses and restore the mind and spirit. Not to mention, it absolutely delights the stomach!
Catherine has contributed quite a few recipes containing our Superfood Powders and the most shared and viewed is her Blue Butterfly Mochi recipe. That is one recipe you´d really want to sink your teeth into! Another beautiful recipe for you to try is her Durian and Pandan Crepe. She is clearly not shying away from fruits that have very strong flavours!
Follow Catherine on her Instagram for inspiration and ideas - https://www.instagram.com/catherine_cang/