This cooling fruit salad, featuring vibrant green pandan jelly, is a typical Malaysian dessert. With lychees, longans and canned fruit salad, it delivers a distinctly tropical vibe.
- 880 g (4 cups) caster sugar
- 400 g canned lychees
- 400 g canned longans (see Note)
- 400 g canned Australian fruit salad
- 8 ice cubes
- 10 g agar-agar strips (see Note)
- 1 pandanus leaf (see Note), tied in a knot
- 220 g (1 cup) caster sugar
- pandan essence (see Note)
- red food colouring
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 1 hour
Drink Lychee martini using lychee syrup, lychees, some cranberry juice and 42 Below Vodka ($39)
To make jelly, place agar-agar, pandanus leaf and 1 litre water in a large saucepan over medium heat and cook, stirring, for 5 minutes or until agar-agar dissolves. Remove pandanus leaf and add sugar, reduce heat to low, then stir for 1 minute or until sugar dissolves. Pour mixture into 2 x 20 cm square cake pans. Add 1 drop of pandan essence to one tray and 1 drop of red food colouring into the other, and stir both mixtures to evenly colour. Set aside to cool for 1 hour or until firm. Turn out onto a board and cut into 1 cm diamonds.
Meanwhile, to make sugar syrup, combine sugar and 1.25 litre water in a saucepan. Bring to the boil, stirring occasionally, for 5 minutes or until sugar dissolves. Set aside to cool.
Place fruits and their juices in a large punch bowl. Add jelly, ice cubes and sugar syrup to taste. Gently stir to combine, taking care not to break jelly. Divide among bowls to serve.
• Canned longans, agar-agar, pandanus leaves and pandan essence are from Asian food shops.
As seen in Feast magazine, Feb 2012, Issue 6.
Photography by Anson Smart.