“An Asian take on the traditional pavlova.”
Sometimes I only function in my own bubble; so when Nic from Dining with a Stud emailed me to inform me about The Great Australian Pavlova Blog Hop, I knew I was gonna take part due to the 4939259374234 free range eggs I’ve accumulated from a family friend’s chickens. BUT WHAT TO DO!?!?
I sat on it for days and no brilliant stroke of genius hit me, I thought I was going to miss out… but then a craving for ondeh ondeh sparked me…. Pandan Pavlova!
Unfortunately my oven, which is older than me and tres shit, always makes my pavlova sink. I cooled it properly in the oven but it resembled more of an empty swimming pool than a puffed up pav. Alas, whipped cream to the rescue!! I originally just wanted to use whipped coconut cream for the topping, but due to the crater size hole, I mixed the fatty part of the coconut cream with some normal cream to help fill the massive hole. Thanks to twitter peeps for helping answer my question if I can whip coconut cream or not!
Topped with shredded coconut for that ondeh ondeh feel, this pav needed some fruit, so it was trusty mango and some passionfruit pulp to complete the tropical feel. With some toasted coconut flakes on top, this pav was a winner. The best part was cutting it open to find it had retained it’s bright green colour.
4 egg whites
1 cup (220g) caster sugar
½teaspoon pandan essence
A few drops of green food colouring
¾ teaspoon white vinegar
1 can coconut cream, refrigerated then fat, creamy part scooped out
Fresh mango slices, passionfruit pulp, desiccated and toasted coconut chips to decorate
1. Preheat oven to 120°/100° fan-forced. Line oven tray with baking paper, drawn a 18cm circle then flip baking paper over.
2. Beat egg whites in a small bowl with electric mixer (or by hand if you have the power), until soft peaks form; gradually add sugar, beating until sugar dissolves. Add essence, food colouring and vinegar; beat until combined.
3. Spread meringue into circle on baking paper, building up at the side to around 8cm height. Smooth sides and top of pavlova gently.
4. Bake pavlova for about 1.5 hours. Turn off oven, cool pavlova in oven with door ajar.
5. Whip coconut cream as you would normal cream (if you want a full guide to whipping coconut cream, click here)
6. Spread whipped coconut cream ontop of completely cooled pavlova and decorate with mango slices, desiccated coconut and toasted coconut chips.