Teochew-style Coconut Pastis Landais

Ingredients

In this Teochew-style adaptation, the traditional Pastis Landais recipe is modified by incorporating coconut, a staple ingredient in Teochew cuisine. The addition of coconut gives the dessert a distinct tropical flavor and adds a touch of sweetness to the original buttery taste. This adaptation reflects the influence of Teochew culinary traditions and showcases the fusion of French and Teochew flavors. We alse have the original recipe for Pastis landais, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 3 large eggs 3 large eggs
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract 1/4 teaspoon almond extract
• 1/4 cup (30g) shredded coconut, for topping 1/4 cup (30g) shredded coconut, for topping

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 35g, 15g
• Protein: 5g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. 3.
   In a separate bowl, whisk together the coconut milk, vegetable oil, eggs, vanilla extract, and almond extract.
4. 4.
   Gradually pour the wet ingredients into the dry ingredients, stirring until well combined.
5. 5.
   Pour the batter into the greased cake pan and sprinkle the shredded coconut on top.
6. 6.
   Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.
   Remove from the oven and let it cool before serving.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy texture.
• Shredded coconut — Toast the shredded coconut before sprinkling it on top of the batter for a more intense flavor.

Tips & Tricks

• For an extra coconut flavor, you can replace the vegetable oil with melted coconut oil.
• Serve the Teochew-style Coconut Pastis Landais warm with a scoop of coconut ice cream for a truly indulgent experience.
• If you prefer a sweeter dessert, you can dust the cooled Pastis Landais with powdered sugar before serving.
• Experiment with different extracts such as pandan or coconut extract to further enhance the Teochew flavors.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Teochew-style Coconut Pastis Landais as a delightful dessert after a Teochew-inspired meal. It pairs well with a cup of fragrant tea or a refreshing glass of coconut water.

Presentation advice

Present the Teochew-style Coconut Pastis Landais on a decorative plate, garnished with a sprinkle of toasted shredded coconut. The golden-brown color of the cake, along with the coconut topping, will make it visually appealing.