Pandan Soufflé -- a soufflé with a Thai twist

Over the past few weeks I have been attempting to make a soufflé. Let’s just say that each time has been miserable in its own special way.

The first recipe I used omitted the flour resulting in a rocket of egg whites, at first so promising and then so demoralizing, when it grew as tall as a chef’s hat and then proceeded to fall from that great height.

In my second attempt, the soufflé failed to rise at all. In fact, it looked like a shriveled up little toad. I must admit though, it was a delicious little toad. But that’s not the point: because it looked awful and so I cried.

Anyway, I finally plucked up the courage to try my hand again, and, as the saying goes: third time lucky.

I decided to do something a little different – to give my soufflé a twist, a Thai twist. Some of the most common ingredients found in Thai desserts include coconut milk, palm sugar and the deliciously fragrant Pandanus leaves, known in Thai as Bai Toey.

Pandanus leaves are very versatile. They are used to not only flavour desserts but savory dishes as well. They are often folded like origami to make little containers for the desserts. They are used to flavour iced water and for their natural green food coloring. And, because they smell so good, they are even used as air fresheners in taxi cabs!

The combining of coconut milk with pandanus leaves is a perfect alchemy. Their combination adds a fragrant complexity whenever they appear together.

So, there you have it: a soufflé Thai-style. It was delicate, subtle and delicious. The only thing I would change next time would be to add a little more palm sugar. I used three tablespoons, next time I will use four. I also think this recipe would be even better with duck eggs but I can't seem to find them in Vancouver. Duck eggs, which also feature largely in Thai custard desserts, are much richer than chicken eggs.

I was lucky enough to buy a whole bunch of the fresh pandanus leaves from the South China Seas Trading Co however they always carry frozen packets as well.

Now that I know I have an endless supply of the leaves, I have been giddy with all the coconut-pandanus possibilities. Coconut-pandanus pie, coconut-pandanus crème brulee, coconut-pandanus cheese cake, coconut-pandanus gelato – it’s endless. If any of these should emerge from my kitchen, I shall be sure to let you know.

I am submitting this post to Weekend Herb Blogging which is being hosted this week by Ulrike from the blog Küchenlatein.

 

Coconut Pandanus Soufflé Recipe

200 ml of coconut cream
4.5 tbs of castor sugar
1/8 tsp of salt
3 pandan leaves, washed
4 tbs of all-purpose flour, sifted
3 large eggs, separated
a pinch of sugar for coating ramekins
a pinch of butter for coating ramekins
Special equipment: 4 ramekins & cheesecloth

Method:

1. Set the oven to 200C.
2. In a small saucepan heat the coconut milk and castor sugar over a medium heat. Add the pandan leaves and cover. Bring to the boil gently. After about 5 minutes, keep the saucepan covered but remove it from the heat. Allow it to sit and cool for about 10 minutes.
3. With your fingers, squeeze the liquid from the leaves into the coconut milk.
4. Using scissors, cut the leaves into small pieces. Pound using a mortar and pestle until bruised and torn -- about 5 minutes. Place leaves in cheesecloth and then squeeze green liquid into coconut milk. Add salt and stir well. Discard the leaves.
5. Now whisk the sifted flour into the coconut milk. Place the saucepan back on the stove and boil the mixture for 2 minutes, whisking the whole time until it thickens. 
6. Remove saucepan from the heat and let the milk mixture cool a little then whisk in only two egg yolks. Set aside.
7. Meanwhile, in a clean metal bowl, whisk the three egg whites until they form stiff peaks. 
8. Gently fold the coconut mixture into the egg whites.
9. Coat the ramekins with a little butter and sugar and then gently spoon the soufflé mixture into them. Level the tops and then place in the oven and bake for about 17 minutes or until the tops are golden brown.
10. Serve immediately.

Comments

[Pim]

Gorgeous! Being Thai of course I adore the idea as well.

cheers,
Pim

[aforkfulofspaghetti]

Good for you for sticking with it! Fortune favours the brave! Souffles are on my list of 'must try' this year - I've shied away so far, given all the horror stories I've heard, but I really must just go for it. These look and sound delightful.

[Syrie]

Thanks Pim! I consider myself very lucky to be half Thai. I grew up in Bangkok as a child and spent the first 10 years of my life eating all sorts of delicious things. I particularly miss all the kanom and street food. Thanks for visiting!

Hi Helen, good luck. Just make sure your egg white whipping bowl and egg beaters are extra extra clean to allow for those stiff egg whites. I look forward to hearing all about it.

[Kevin]

Nice looking souffle! I like the sound of a coconut souffle. Though I have never seen pandanus leaves before...

[Ulrike aka ostwestwind]

Chapeau, you made the umlaut! Thank you for your WHW entry, I never seen pandanus leaves. But WHB broadens the horizon :-)

[Hillary]

Well the end result looks like the best souffle ever! Great job.

[Rasa Malaysia]

Syrie - have I told you that I love your blog...hehe.

Anyway, nice twist to the souffle, I am sure some restaurant chefs will be totally stealing your idea. :)

[Syrie]

Aw shucks Bee! Thank you for your kind words. I love yours too.

Hillary, thanks so much!

Ulrike, I hope you get to try pandanus one day!

[Kalyn]

It does look just fabulous. I've never heard of pandanus leaves before. I'd love to taste this.

[Kalyn]

It does look just fabulous. I've never heard of pandanus leaves before. I'd love to taste this.

[A scientist in the kitchen]

Pandanus or pandan (in Tagalog) is great for desserts. You can also add them while steaming rice so your rice would be aromatic. Or wrap them around chicken before frying to make chicken pandan. But your souffle is unique :)

[Syrie]

Hello Scientist! You read my mind...I made use of the left over leaves for my new post. Thanks for visiting!

[Hilary Sheaves]

What a clever little puss!... love mama

[White On Rice Couple]

Pandanus leaves are something I've yet to cook with. Your dish is lovely and inspiring. When I get a hold of some I will definitely try it. Thank you!

[Megan Renee]

This looks simply fabulous. Thanks for sharing.

[Erin @ The Skinny Gourmet]

what a fascinating idea! I have recently decided to learn the art of souffle because I want to experiment with african fusion cooking. I love the thai-inspired take on souffle.

[Syrie]

Thanks Erin. I love the sound of African fusion. I don't have much experience with it but look forward to hearing more on your blog.

[Yujai]

I love Pandan! I didn't know that I can buy fresh pandan leaves in Vancouver though, great find!

[Ah Shui]

Great, never eat pandan souffle before, must be yummy. like your photos and blog too...

[Lucy]

I am very interested in the panda leaf creme brulee - have you created it yet? I would be your biggest fan if you would pass it on? Thank you!!!!