| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 600 | 25g | 18g | 80g |
| sugars | fibre | protein | salt |
| 35g | 5g | 10g | 0.4g |
There’s something deeply comforting about sitting down to a cloud-like bowl of Pandan Flower Rice Noodles. Bursting with color and layered with nuanced flavors, this is one of those dishes that excites me every time I have the opportunity to prepare it. Uncomplicated in its ingredients and yet profound in its taste, it’s a distinct testament to the blend of my Pacific Northwest upbringing and Japanese heritage.
A Bowl of Harmony
Crafting the Pandan Flower Rice Noodles feels like composing a symphony, each ingredient serving as its own unique instrument—from the aromatic pandan leaves to the subtly sweet jasmine petals. Like the precision and harmony in sushi compositions, this recipe also dances along the fine line of balance. The end result is a colorful gastronomic medley of uniquely Asian flavors and the vibrancy of the Pacific Northwest’s bounty.
A Flavourful Journey to Good Health
Not only is it a feast for the taste buds, but this dish also packs in a host of nutritional benefits. The recipe’s star, pandan, holds a place of honor in Asian food lore for its potent antioxidant properties. Combined with a medley of fruits, each serving delivers a vibrant punch of essential vitamins and minerals that promotes overall wellbeing. The coconut milk adds a touch of tropical sweetness, while also providing a healthy source of fats.
It’s hard not to draw some parallels between this recipe and the comforting bowl of matcha noodles or silky-textured mochi we enjoy at home. The pandan flower rice noodles, like these cherished dishes, reflect the gentle amalgamation of flavors characteristic of Japanese cuisine.
In its complexity and elegance, this dish can stand alone as a delightful dessert or afternoon snack. Alternatively, pair these pandan flower rice noodles with a light, refreshing sunomono salad or a grilled fish to add an enchanting note of sweetness and subtlety to complete your meal.
What You’ll Need
- 8 cups of water
- 1.5 cups of pandan leaves
- 1 cup of jasmine petals
- 3 cups of rice flour
- 1/2 cup of tapioca starch
- 1 teaspoon of salt
- 4 cups of coconut milk
- 1.5 cups of sugar
- 6 assorted fruits (e.g., strawberries, blueberries, kiwi), cut into chunks
- 2 ripe bananas, cut into chunks
- 6 pandan flowers, for garnish (optional)
Method
Step One
Start by making the pandan and jasmine flavored water. In a large pot, add 8 cups of water, 1.5 cups of pandan leaves and 1 cup of jasmine petals. Bring the mixture to a boil and keep it boiling for about 10 minutes. Set aside to cool down and infuse for about 30 minutes. After 30 minutes, strain the mixture and discard the leaves and the petals.
Step Two
In a mixing bowl, combine 3 cups of rice flour, 1/2 cup of tapioca starch, and 1 teaspoon of salt. Mix it well to ensure that the salt is evenly distributed in the flour mixture.
Step Three
Slowly add in the pandan and jasmine flavored water into the flour mixture while stirring continuously to prevent lumps from forming. Once all the water is added, add 4 cups of coconut milk and mix it well until it forms a smooth batter.
Step Four
Pour the sugar into a pan and caramelise it until it turns a light brown colour. Then quickly pour the caramelised sugar into the batter and mix it quickly until it’s fully incorporated.
Step Five
Pour the batter into a steamer lined with banana leaves or a lightly greased baking pan. Steam it over medium heat for about 30-40 minutes or until a toothpick inserted in the centre comes out clean.
Step Six
While the rice noodles are steaming, prepare the fruits. Cut 6 assorted fruits and 2 ripe bananas into chunks.
Step Seven
Once the rice noodles are steamed, let them cool and cut it into serving pieces. Serve it with the cut fruits on top and garnish with pandan flowers(optional).
