Pandan Ice Cream Doughnut Burger

Here’s your chance to make your very own dessert burger infused with local flavours. This recipe is courtesy of The Daily Grind and was first published in Flavours.

Print Recipe
Print Recipe
Ingredients
Pandan ice cream
Mango compote
Instructions
To make ice cream:
  1. Blend the pandan leaves with a cup of water, then strain the juice. Pour juice and remaining ingredients (except kerisik) into a saucepan, stir to mix well, then bring to boil. Remove and leave to cool.
  2. Pour mixture into an ice cream maker and follow the manufacturer’s instructions. Once ice cream has set, shape 150g into a ‘patty’ and freeze it.
To make mango compote:
  1. Bring water to boil, then add the lemon juice and sugar. Once sugar has dissolved, remove, and add the mango slices; chill.
To assemble:
  1. Remove the ice cream patty from the freezer and coat it with kerisik. Place 30g of mango compote on a doughnut half and place the ice cream patty on top. Cover with the other doughnut half. Dust top with icing sugar, squeeze some whipped cream in the middle and top with a cherry.
Recipe Notes

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