Flan de pandan et coco (Khanom Tako)

Blend the chopped pandan leaves with the water until smooth, then strain through a fine sieve or muslin cloth, pressing out all the bright green liquid; discard the fibers. You should have about 300 ml of pandan juice (top up with water if short). Lightly grease the little cups with oil, or fold banana leaf cups if using fresh leaf.

• 15-20 leaves pandan leaves
• 350 ml water
• 20 cups
• 1 tsp oil

✅ C'est prêt quand : the juice is deep green and smooth, and the cups are ready and oiled

In a saucepan, whisk the rice flour, tapioca starch, sugar and salt with the pandan juice and coconut milk until there are no lumps. Cook over medium-low heat, stirring constantly with a spatula, until the mixture turns glossy, thickens and falls off the spoon in a thick ribbon. Keep stirring the whole time so it doesn't stick or go lumpy at the bottom.

• 100 g rice flour
• 30 g tapioca starch
• 100 g sugar
• 1/4 tsp salt
• 100 ml coconut milk

✅ C'est prêt quand : the batter is smooth, thick and pourable, like warm custard