Who doesn't love a lamington? Here’s a colourful variation on the great Aussie classic. For best success, the cake should be a day old so it absorbs the icing better.
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There's a little bit of Asia in every bite of these pale green ice-cream cones. And we're recommending the fancier waffle cones because you're worth it.
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Kuehs are a general description for bite-size nibbles. These traditional delights come in many different forms and are either sweet or savoury. Ondeh ondeh are infused with pandan juice and filled with palm sugar, then rolled in coconut.
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With its musky vanilla overtones, pandan works well in breakfast pancakes, crepes, hotcakes and the like. If you can’t be bothered dealing with fresh leaves here, just substitute pandan essence (either clear or green) to taste. Use honey instead of the palm sugar syrup if you’re short on time; but do try and get Sugar or Lady Finger bananas if you can.
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Packing a beautiful vibrant green, this Thai dessert is so easy and within 30 minutes you'll have silky smooth custard at your tips.
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Black glutinous rice, coconut cream and fresh mango create a refreshing dessert and this recipe gives you a hint of chilli for a pleasant kick.
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Like most Malaysian street sweet snacks, cendol's flavour profile is based on the holy trinity of Southeast Asian dessert ingredients – coconut, pandan and palm sugar – delicious and refreshing!
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It's mesmerising and makes a sensational finish to any dinner party, this crème brûlée excites. What's great about is you can prepare it the day before serving – just make sure they're chilled before you caramelise the top.
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Check out that crisp pastry! SBS Food and Black Star Pastry have teamed up to pop a twist on an Aussie classic. Pop some pandan into your custard and you'll never look back.
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The texture of this steamed cake is really quite interesting - a cross between marshmallow and bread, with the flavour of custard. Simply substitute your vanilla for pandan paste here and watch a perfect tea cake unfold.
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The ginger and pandan-infused syrup combined with coconut jelly lend a Thai influence to this tropical fruit salad. Hot tip, to intensify the flavour, marinate the berries and watermelon in the syrup overnight.
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Filled with grated coconut and palm sugar, green pancakes have a place on everyone's plate. If you can’t get fresh pandan leaves for the pancakes, substitute 1 teaspoon of pandan paste and watch your cakes go even brighter!
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Want more? Check out our pandan collection right here.
Brand-new series Food Safari Earth airs Thursdays at 8pm on SBS then on SBS On Demand. For recipes and more visit the program site right here. #FoodSafari
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
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