Indulge in delicious layers of sweet fragrant pandan custard and creamy cheesecake mousse dessert, creating a symphony of flavours that will leave you craving more.
Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 8 servings
Ingredients
Pandan Custard:
- 500g unsweetened soy milk
- 6 pandan leaves, cut into small pieces or 2 teaspoons pandan paste
- 100g gula melaka (coconut palm sugar)
- 25g cornstarch
- green food colouring
Cheesecake Mousse:
- 200g cashews, soaked overnight
- 125g silken tofu
- 125g cane sugar
- 3 tablespoons (45ml) lemon juice
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
Crust:
- 125g digestive biscuits, finely crushed
Garnish:
- pandan leaves
- shredded coconut
Method
1. Prepare the Pandan Custard:
- In a blender, blend soy milk with pandan leaves until smooth. Alternatively, use pandan paste.
- Strain the mixture into a pot.
- Add gula melaka and cornstarch to the pot and mix well.
- Stir the mixture constantly over medium heat for about 10–15 minutes until a thick custard forms. Adjust thickness as desired.
- Sieve the custard mixture to remove any lumps. Set aside to cool.
2. Prepare the Cheesecake Mousse:
- In a blender, blend soaked cashews, silken tofu, sugar, salt, vanilla extract and lemon juice until smooth.
3. Assemble the Parfaits:
- In 8 small cups, fill 1/6 of each cup with crushed digestive biscuits and compact to form a crust.
- Pour the cheesecake mousse over the crust, filling the next 3/6 of each cup.
- Fill the remaining 2/6 of each cup with the cooled pandan custard.
- Garnish with pandan leaf cuttings and shredded coconut.
4. Chill and Serve:
- For best results, let the parfaits chill overnight. If short on time, chill for at least 3 hours before serving.
- Serve cold and enjoy!
Additional Information:
- You can swap soy milk with any plant-based milk of your choice.
- Pandan leaves can be found at your local Asian supermarket, or use pandan paste as a substitute.
- Substitute cashews with store-bought vegan cream cheese to make it nut-free.
Recipe created by Ryza @theveganmumnson and Nora @javanese_vegan.
"Embracing veganism has deepened our connection to Islam, guiding us towards a lifestyle rooted in compassion, sustainability, and health. It prompts us to reflect on our food choices, the products we use, and their impact on others and the environment. We aspire to inspire others to embark on a similar journey."