The secret ingredient for this visual masterpiece is a leaf renowned for its uses in predominantly Southeast Asian cuisine: ...

We hope the Danes approve. For making pandan juice, the preferred ratio of pandan leaves to water is 1:1. To be on the safe side, the quantity in the ingredients list makes a little more than you ...

To make the coconut milk rice (nasi lemak rice), soak the rice in a bowl of cold water for about 15 minutes, then rinse and wash the rice ... Nestle in the pandan leaves throughout the rice.

In this recipe, the dessert gets a Southeast Asian treatment, with ice cream made of coconut milk and fragrant pandan leaf, and rich, deeply flavoured caramel made with gula melaka. Gula melaka is ...

Pour into a suitable serving bowl and leave to one side. Take a large pan of boiling water and gently ease in the pandan leaves, blanching for 30 seconds and then remove and dry with some kitchen ...

and finished with a dainty pandan leaf on top. Cutting into it was slightly nerve-wracking — the loaf was so soft it felt like I might ruin it with the knife. But then came the reward: the filling ...

We hope the Danes approve.” Here, Tan shares his drømmekage recipe. He says the preferred leaves to water ratio for making the pandan juice is 1:1, but the quantity in the ingredients list makes more ...