Coconut and Cowslip Creepers

COWSLIP flowers are fragrantly aromatic and have been traditionally included in omelettes and soups. The Coconut and Cowslip Creepers recipe will focus on the natural flavours of the flowers combined with coconut and pandan juice. This recipe was first published in Flavours magazine.


Print Recipe
Print Recipe
  1. Soak the flowers in the pandan juice for 15 minutes, then drain. Toss flowers together with the grated coconut and rice flour, mixing well. Steam over moderate heat for 15 minutes. Transfer to a mixing bowl and season with salt and sugar. Serve garnished with sesame seeds.

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