Periplus Editors - Classic Asian cakes and desserts: [quick and delicious favorites]

How to make a pandanus brush Pandanus leaves are one of the most versatile ingredients in Asia, being used as an air freshener or to add fragrance and color to numerous Asian desserts. In some Asian households they are even used to repel cockroaches! Here, they are used to make a brush for oiling a frying pan in the recipe for Coconut Pancakes on page . Align two pandanus leaves together, one on top of the other. Fold the leaves over each other, about 12 cm (5 in) long. Tie one end tightly with a rubber band or length of string to make a handle. Use the scissors to snip the loose ends to make a brush. Use the pandanus brush for greasing pans or cake molds.
Palm Sugar Syrup Palm Sugar Syrup is used as a sweetener in numerous Asian desserts.
Palm Sugar Syrup Palm Sugar Syrup is used as a sweetener in numerous Asian desserts.

This recipe is for Pandanus Jellies in Coconut Milk (see page ). cup (150 ml) water 1 cups (250 g) coarsely chopped palm sugar Makes cup (190 ml) Preparation time: 5 mins Cooking time: 10 mins To make the Palm Sugar Syrup, place the water and chopped palm sugar into a saucepan. Bring to the boil and simmer over medium heat until the sugar dissolves and the mixture becomes syrupy. Set aside to cool then strain into a jug or bowl.
Coconut Pancake Filling This savory filling is used in the recipe for Coconut Pancakes on page . cup (135 g) coarsely chopped palm sugar cup (75 ml) water 1 pandanus leaf, knotted 1 cup (100 g) freshly grated coconut meat Makes 1 cup Preparation time: 20 mins Cooking time: 10 mins Place palm sugar and water in a pan and cook until sugar dissolves.

Simmer for 10 minutes until liquid starts to thicken and become syrupy. Add the pandanus leaf and grated coconut and continue cooking over low heat for 10-15 minutes until the coconut filling is thick and glossy. Most of the liquid should have evaporated. Cool and use as desired. Keeps well if stored in a covered container in the fridge.
Pandanus Juice This pandanus extract adds a unique fragrance to Coconut Pancakes on page .

Choose mature, dark green pandanus leaves for maximum flavor and color. 6-8 large pandanus leaves cup (150 ml) water Makes cup Preparation time: 20 mins Cooking time: 10 mins Rinse pandanus leaves and, using kitchen scissors or a sharp knife, cut leaves into -in (2-cm) lengths. Place leaves and water in the jug of an electric blender or chopper and process until pulverized. Pour through a fine strainer and discard solids. Measure out the required amount of juice as specified in the recipe.

Calamansi Lime Pie The humble calamansi lime adds a tang to this rich, creamy pie, while the crust made from finger biscuits is wonderfully innovative.

Pie Crust cup (75 g) graham cracker or finger biscuit crumbs 3 tablespoons sugar cup (60 ml) melted butter Filling cup (60 ml) water 1 tablespoon unflavored gelatin powder 2 cups (500 ml) whipping cream, well chilled 1 cups (300 ml) sweetened condensed milk cup (60 ml) freshly squeezed calamansi lime juice Whipped cream for topping (optional) Serves 8 Preparation time: 40 mins + 6 hours for chilling Cooking time: 10 mins Preheat an oven to 350F (180C). To make the Pie Crust, mix the graham cracker or finger biscuit crumbs, sugar and melted butter. Press mixture into a 9-in (23-cm) pie plate and chill for about 15 minutes. Bake crust for about 5 minutes in the preheated oven. Set aside to cool. To make the Filling, pour water into a small saucepan and sprinkle unflavored gelatin powder on top.

Set aside for 5 minutes to allow gelatin granules to swell. Heat over low heat, stirring until liquid clears and gelatin is completely dissolved, about 3 minutes. Set aside. Beat the whipping cream with a mixer at medium speed for 5 minutes. Slowly add condensed milk and lime juice and beat to blend, about 2 minutes. Add the food coloring and the gelatin mixture and beat until mixture is smooth and an even light green color.

Chill for 5-10 minutes, or until partially set. Spoon Filling into the cooled Pie Crust. Chill for 6 hours before serving, topped with whipped cream, if desired. Calamansi limes are smaller than regular limes, and their juice is used in marinades and dips. They add an aromatic citrus flavor to desserts and are available fresh in supermarkets and Asian grocery stores. If calamansi limes are not available, substitute with regular limes.

Finger biscuits are often used to add a crunchy texture to desserts. They are sold in packets in supermarkets. If finger biscuits are not available, substitute with pound cake or savioardi biscuits.
Cashew Tarts Crust 2 cups (250 g) flour 2 tablespoons sugar teaspoon baking powder teaspoon salt cup (125 ml) butter 1 egg yolk, lightly beaten 1 tablespoon lemon juice 6 tablespoons iced water Cashew Filling 3 eggs 1 cup (200 g) sugar 1 cup (250 g) maple syrup, corn syrup or pancake syrup 2 tablespoons melted butter, plus extra for greasing molds 1 teaspoon vanilla essence 1 cup (150 g) finely chopped cashew nuts Makes about 20 tarts Preparation time: 30 mins + 30 mins chilling Baking time: 20-25 mins To make the Crust, sift together flour, sugar, baking powder and salt in a bowl. Cut in butter with a pastry blender or knife until the mixture resembles coarse breadcrumbs. Add egg yolk and lemon juice.

Blend in water, 1 tablespoon at a time, until the dough can be formed into a ball. Wrap in waxed paper sprinkled with flour and chill for 30 minutes. To make the Cashew Filling, combine all the filling ingredients and set aside. Preheat oven to 350F (180C). Sprinkle flour onto a smooth work surface. When Crust has been chilled for 30 minutes, roll it out onto floured work surface using a rolling pin, until it is in (3 mm) thick.

Use an inverted tart mold or knife to cut out the dough. Combine and roll any remaining dough and cut out. Brush tart molds with melted butter and place the cut out pieces of dough into each mold. Pour about 1 tablespoon of the Cashew Filling into each mold. Arrange tarts on a baking sheet and bake in preheated oven for 20-25 minutes or until pastry is light brown and filling is just firm (it will continue to firm up for a few minutes after it has been removed from oven).
Banana Cream Pie 2 ripe bananas 2 tablespoons lemon juice Pie Crust 1 cups (160 g) flour, plus extra for dusting teaspoon salt cup (60 g) chilled butter 2 tablespoons (50 g) chilled solid vegetable shortening 3-4 tablespoons iced water Filling 2 cups (500 ml) cream or evaporated milk 6 tablespoons flour cup (50 g) sugar 4 eggs 1 tablespoon butter 1 teaspoon vanilla essence Whipped cream, to garnish (optional) Serves 6-8 Preparation time: 20 mins + 45 mins for chilling Pie Crust Cooking time: 35-45 mins To make the Pie Crust, sift together flour and salt in a large bowl.