Ingredients with Measurements:
- 1 cup strong brewed coffee
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 2 slices white bread
- 2 eggs
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup coconut milk
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 pandan leaf
Special equipment needed:
- Mixing bowl
- Whisk
- Saucepan
- Steamer
- Baking dish
Step-by-step instructions:
For the Kopi Sanger:
1. In a mixing bowl, whisk together the sweetened condensed milk and evaporated milk until well combined.
2. Dip the slices of bread into the milk mixture, making sure they are fully coated.
3. In a separate bowl, beat the eggs.
4. Dip the milk-soaked bread into the beaten eggs, making sure they are fully coated.
5. Heat a non-stick pan over medium heat.
6. Add the bread slices to the pan and cook until golden brown on both sides.
7. Remove from the pan and set aside.
8. In a saucepan, combine the brewed coffee and sugar.
9. Heat over medium heat until the sugar has dissolved.
10. Add the water and stir to combine.
11. Reduce the heat to low and let the mixture simmer for 5 minutes.
12. Remove from heat and set aside.
13. To assemble, place the cooked bread slices on a baking dish.
14. Pour the coffee mixture over the bread slices.
15. Let the bread soak up the coffee mixture for at least 30 minutes before serving.
For the Pandan Custard:
1. In a saucepan, combine the coconut milk, pandan leaf, and salt.
2. Heat over medium heat until the mixture comes to a simmer.
3. Remove from heat and let the pandan leaf steep in the mixture for 10 minutes.
4. In a separate bowl, whisk together the cornstarch and water until well combined.
5. Remove the pandan leaf from the coconut milk mixture.
6. Slowly pour the cornstarch mixture into the coconut milk mixture, whisking constantly.
7. Return the saucepan to the heat and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
8. Remove from heat and let cool.
9. Once cooled, pour the custard over the Kopi Sanger.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Kopi Sanger: Medium heat
Pandan Custard: Medium heat
Serving size:
Makes 4 servings
Nutritional information:
Calories per serving: 400
Fat: 12g
Carbohydrates: 65g
Protein: 9g
Substitutions for ingredients:
- Regular milk can be used instead of evaporated milk.
- Brown sugar can be used instead of white sugar.
- Vanilla extract can be added to the custard for extra flavor.
Variations:
- Add a scoop of vanilla ice cream on top of the Kopi Sanger for a decadent dessert.
- Top the Pandan Custard with sliced fresh fruit for a refreshing twist.
Tips and tricks:
- Make sure the bread slices are fully coated in the milk and egg mixture to ensure a moist and fluffy texture.
- Let the bread soak up the coffee mixture for at least 30 minutes to ensure maximum flavor.
- Whisk the custard mixture constantly while cooking to prevent lumps from forming.
Storage instructions:
Store any leftover Kopi Sanger and Pandan Custard separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the Kopi Sanger in a microwave-safe dish and heat for 30 seconds. Heat the Pandan Custard in a saucepan over low heat, stirring constantly, until heated through.
Presentation ideas:
Serve the Kopi Sanger and Pandan Custard on a platter with fresh pandan leaves as a garnish.
Garnishes:
Fresh pandan leaves
Pairings:
Serve with a side of fresh fruit or a scoop of vanilla ice cream.
Suggested side dishes:
Fresh fruit salad, vanilla ice cream
Troubleshooting advice:
- If the custard mixture is too thick, add a little more coconut milk to thin it out.
- If the bread slices are too dry, try soaking them in the milk mixture for a little longer.
Food safety advice:
Make sure to refrigerate any leftovers promptly to prevent spoilage.
Food history:
Kopi Sanger is a popular coffee-based dessert in Singapore, while Pandan Custard is a traditional Southeast Asian dessert.
Flavor profiles:
Kopi Sanger has a rich and creamy coffee flavor, while Pandan Custard has a sweet and nutty flavor with a hint of pandan.
Serving suggestions:
Serve as a dessert or a sweet breakfast treat.
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Region: Indonesian