Happy Monday!
After days of no female pumpkin nor zucchini female buds, I found one each this morning with opened flowers. So I pollinated them 😊 I think it's near the ending of the zucchini. I wish they would still be fruitful until end of September, but they seem to be slowing down, regardless fertilizer and whatnot. Perhaps I trimmed them too much as well 😅
Now it's the time for the cucumber, cherry tomatoes, and ghost peppers for thriving. I can't wait for different crops for sure 😊
For today's recipe, it's a traditional cake from Indonesia, which you can also find in various fillings, however this one is the original flavor and/or filling, which is Pandan and Coconut combo 😍
250 g unsweetened desiccated coconut Pandan leaf 1/4 c coconut sugar 1 tbsp sugar 3 tbsp dark brown 100 ml water
1 1/4 c flour 2 tbsp cornstarch Generous pinch of salt 2 eggs 600-700 coconut milk 1 tsp pandan paste 1/4 c olive oil
Unsalted butter
Let's make the filling first!
Place coconut, sugars, knotted pandan leaf, and water in a pan, and cook until mixed well and liquid totally absorbed. Cool to room temperature
To make the skin, in a bowl, mix flour, salt, and cornstarch well, set aside
Using food processor, or balloon whisk, mix eggs, oil, coconut milk, and pandan paste until completely combined, then pour mixture into dry ingredients
Mix and strain. Let stand 30 minutes
Heat a pan, brush with unsalted butter, then make thin crepes
Grab a skin, place a generous filling in center, and roll like you would do Spring rolls
Enjoy!
https://youtu.be/At1BNBUZiNo?si=AAZQ8JFZ0DMfK2Ye