Pandan or Bai Toey is commonly used in Thai desserts and Thai dishes. It has a soft earthy fragrance which enhances the flavor of foods. For this recipe, I use pandan extract. However, I sometimes use fresh pandan leaves for Thai desserts.
- 2 cups sugar
- 3/4 cup water
- 2 tb. powdered gelatin
- 1/2 cup cold water
- pinch of cream of tartar
- 2 drops green color
- 1 ts. pandan extract
- 1/2 ts. salt
- 1/2 cup powdered sugar
- 1/2 cup cornstarch
1. Bloom the gelatin with cold water in a mixing bowl, let it sit for 5 minutes.
2. Cook sugar and water to 250 degree F.
3. Pour the cooked sugar over bloomed gelatin in thin steam while the mixer is on high speed.
4. Change to medium speed and add cream of tartar, continue to whip until the mixture hold its shape. Add color, extract and salt.
5. Pour into a pan that lined with powdered sugar and cornstarch. Sprinkle the top with powdered sugar and cornstarch.
6. Let it set for an hour, then take it out and cut into small cubes.