I have a nice and easy recipe at here... but if you like gula Melaka sago and ice cream, I'm guessing that you might like this gula Melaka ice cream too.
Instead of making a rich coconut ice cream with coconut cream and egg yolks with no milk (like the Poh's Pandan and Coconut Ice Cream - which I could), I have made a lighter version of gula Melaka coconut ice cream with light coconut and milk.... All because I prefer something less jelak (meaning rich food in Malay) and yet satisfying with flavours.
"Mum, your ice cream is too icy!!!" Despite my fussy son can detect that I have altered the richness of this ice cream and complained about it, he still enjoy this ice cream without feeling too full consuming excessive sugar and fat.
"I actually prefer this light coconut ice cream..." said my husband who has becoming more health conscious these days.
"Me too!" Glad that I'm not the only one who thinks that this ice cream is better than the one being fully loaded with fat. Looking on the brighter side, I think that eating this finely-icy gula Melaka ice cream is like eating a fusion of ice kachang plus gula Melaka sago pudding. Pretty satisfying actually.
How do you think?
Gula Melaka Ice Cream
I'm using a combination of cream and light version of coconut milk here.
The light coconut milk contains 13.4g/100g fat wheras the regular coconut milk contains 24.3g /100g fat.
To start, I combined pandan leaves, 1/2 cup milk and gula Melaka in a saucepan.
And bring mixture to boil. Mixture will look curdled and it's ok!
Mixture will mix well into other ingredients eventually.
Remove from heat and set aside to cool to room temperature.
Whisk eggs (or egg powder plus water) and caster sugar until light and frothy.
Add cream, coconut milk, salt, remaining milk and gula Melaka mixture and whisk to combine
When the ice cream mixture is well chilled, pour it into an ice cream maker to churn.
While chilling the mixture, cook gula Melaka syrup.
And also cook adequate sago to serve.
Chill the gula Melaka syrup and sago (separately) in the fridge while waiting for the ice cream to be ready.
Ice cream is ready...
Now we are enjoying our gula Melaka ice cream with sago and drizzles of gula Meleka syrup.
Yummy!
Here's my lighter version of Poh's Pandan and Coconut Ice Cream, adapted by fusing it with Ben and Jerry Ice Cream Basic Recipe that we always like.
If you like the full creamy version of this gula Melaka ice cream something like Poh's Pandan and Coconut Ice Cream, you can alter the ingredients and the amount to the ones that are marked with + (the plus sign)
For the ice cream:
Make 1 quart or about 1 liter
2-3 pandan leaves, washed, roughly shredded, knotted*
1 cup milk (+)
50g gula Melaka, coarsely chopped (+)
2 large eggs or 3 tbsp whole egg powder** plus 5 tbsp water (+)
50g caster sugar (+)
1 cup cream (35% fat)
1 can (270 ml) light coconut milk with 13% fat (+)
1/4 tsp salt
For the Gula Melaka syrup that is mostly adapted from here:
100g gula Melaka
1-2 pandan leaves, washed, split and knotted
50g water
1/4 tsp salt, more or less to taste
adequate cooked fine sago to serve
* If fresh pandan leaves are not available, you can use 1/4 tsp pandan extract or 1/2 tsp essence instead.
** I would highly recommend using pasteurised egg powder to avoid any food contamination due to the use of raw eggs.+++++ For a rich, creamy and fully sweeten version, use:
1. 1 cup of cream with 35% fat instead of 1 cup milk2. increase the amount of gula Melaka from 50g to 100g. The increase amount of sugar will make the ice cream mixture more viscous but we reckon that 50g is just right for us.
3. use 4 egg yolks instead of 2 large eggs
4. use 100g caster sugar instead of 50g. The increase amount of sugar will make the ice cream mixture more viscous but we reckon that 50g is just right for us.
5. use regular coconut milk with 24% fat instead of the light ones
Combine pandan leaves, 1/2 cup milk (or cream) in gula Melaka in a medium saucepan. Using a medium heat, stir until gula Melaka is dissolved. Then increase the heat to bring mixture to boil. Remove from heat and allow mixture to cool to room temperature. It's ok if the mixture looks curdled. Not to worry if it will mix well into other ingredients eventually.
Meanwhile, whisk the eggs (plus water if you are using egg powder) (or egg yolks) in a mixing bowl until light and frothy, 1-2 mins. Whisk in caster sugar, a little at a time, then continue whisking until completely blended, about 1 min more. Add cream, coconut milk, salt, the remaining milk (or cream) and gula Melaka mixture and whisk well to blend.
Transfer mixture into a container with cover. Cover and refrigerate until mixture is cold enough to churn (at least 3 hrs). Do not discard the pandan leaves so that the flavours can infuse into the mixture while chilling.
While waiting for the mixture to chill, bring gula Melaka, pandan leaves and water to boil and cook until the sugar is completely dissolved. Add salt and remove from heat. Allow the syrup to cool completely at room temperature. Transfer mixture into a container with cover. Cover and refrigerate until the syrup is well chilled. Do not discard the pandan leaves so that the flavours can infuse into the mixture while chilling.To cook the sago: fill a medium pot with adequate water. Add a pinch of salt (optional) and bring the water to boil. Add sago and cook for 10-15 mins and it is ok if they are not completely transparent. Remove from heat and allow sago to rest in the hot water with a cover for about 10-15 mins. At this point, you will see that the sago are transparent. Pour through a sieve to drain excess water. Transfer sago in a container with cover and stir in adequate water to prevent the sago from sticking to each other. Chill sago mixture completely in the fridge while waiting to churn the ice cream.When the mixture is completely chilled, squeeze mixture out of pandan and discard the leaves. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Then transfer into an airtight container to set in the freezer overnight before serving. If you think that ice cream is too icy, you can microwave the ice cream for about 10-15 sec to soften it a little as the softening will enhance its creamy texture. Serve with gula Melaka syrup and spoonfuls of sago if desired.Enjoy the treat!
Please support me and like me at Facebook...I reckon that this Southeast Asian flavoured ice cream is a beautiful dessert to serve for Chinese New Year celebrations and would like to link this post at Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids at here.
