I don’t seem to have much affinity with pandan desserts – they all require second-tries-and-the-promise-of-practice. in truth, it’s probably not the fault of the screwpine leaf – all the recipes calling for it are inevitably asian desserts, which also inescapably means vagueish instructions and a felicitous mix of finesse and experience (and fengshui, let’s not forget that).
this wasn’t bad actually, just a tad too sweet and lots of I-should-haves on hindsight. no recipe for you today, therefore, but a few notes if you’re thinking of trying this out!
ta ko is a thai dessert that used to be pretty popular in singapore – we used to get it all the time in restaurants, but now it seems like its popularity is waning in the light of sweets like red ruby and mango-sticky-rice. this is still one of my favourites though – the slightly salty coconut layer and crisp kernels of corn in a soft jelly.
it’s not too difficult to make, but I find that as with other asian desserts, much of the recipe is about approximations such as how long you should cook a mixture for, and what result you have to get – not so great for an obsessive a detail-oriented chef.