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Topic: Ice cream made with homemade rice milk!  (Read 4028 times)
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« Reply #10 on: September 30, 2011 02:52:33 AM »

Pandan, how I love thee.

You can add it to most sweet dishes and substitute it for vanilla. Pandan rice pudding or rice custard is yummy. Oh, and pandan waffles. As are Malaysian style desserts (like Mochi, but firmer). It's also a great pair with coconut in desserts. I know some people make pandan chicken, but I don't eat meat so I don't even know how that would work. I also hate glutinous rice dumplings but you can pandan flavour them.

Do you cook with agar agar? It's a setting agent made from seaweed. Works like gelatine but the jelly is much firmer and has a light crunch to it as you break through the jelly ith your teeth. Not chunky, just a very firm jelly. Pandan flavoured agar agar is lovely - you can get the crystals from Asian grocers.

This is very yummy: http://www.food.com/recipe/agar-agar-drink-with-lime-147596 

The final word: if you can include vanilla, you can include pandan.
« Reply #11 on: October 02, 2011 12:41:35 AM »

I have some agar agar in my cupboard, but I haven't used it yet. It doesn't have any directions on it. It isn't crystals though it looks kind of like bean thread noodles except fatter. Have you ever used this kind?

« Reply #12 on: October 09, 2011 02:54:38 PM »

Hmmm. I've only seen agar agar as a powder. Maybe it works the same and the 'noodles' just dissolve? I suspect you would have to boil them to make them fully dissolve.
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