Fried Pandan Custard

A nugget looking fried pandan custard with a beautiful green on the inside, crispy on the outside alongside with a soft and jiggly texture inside. What are you waiting for? Try this recipe out for you and your family to enjoy!

Fried Pandan Custard

Servings 5
Prep Time 20 minutes
Cook Time 30 minutes
Freezing Time 1 day


  • 20 g Cornflour
  • 16 g Custard Powder
  • 20 g Flour
  • 80 g Sugar
  • 100 ml Coconut Cream
  • 300 ml Water
  • tsp Pandan Emulco
  • 8 g Gelatine
  • 24 ml Water
  • 130 g Flour
  • 200 g Breadcrumbs
  • 2 nos Egg


  • Bloom gelatine powder with 24ml water and set it aside.
  • In a pot, pour in water, coconut cream, cornflour, custard powder, flour, sugar and pandan emulco. Whisk until they are diluted.
  • Put in bloomed gelatine and continue whisking it until it thickens.
  • Pour into the cake pan and freeze it overnight.
  • Remove from freezer and cut into cube size.
  • Coat it in eggs then roll in flour.
  • Back to eggs again and then coat in breadcrumbs.
  • Heat up a pot of cooking oil and deep fry it until golden brown.


Tips and guides:
  • You can freeze it for 5 hours instead of 24hours if u think waiting for it is too long.
  • Make sure to cut when it is frozen so that you can coat it easier.
  • You can change the flavouring to any flavour of your choice.
  • Be sure to keep whisking the custard when on heat to prevent burning.
Course: Dessert
Keyword: homemade

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