Burmese-inspired Rogel

Ingredients

In this Burmese-inspired version of Rogel, we incorporate the flavors and ingredients commonly found in Burmese cuisine. The traditional Argentinean Rogel is transformed by infusing the coconut cream with pandan leaves, which adds a distinct aroma and flavor. Additionally, we replace the traditional caramel topping with a palm sugar syrup, giving the dessert a unique Burmese twist. We alse have the original recipe for Rogel, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 250g (1 cup) unsalted butter, chilled and cubed 250g (1 cup) unsalted butter, chilled and cubed
• 4 eggs 4 eggs
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 400ml (1 ¾ cups) coconut milk 400ml (1 ¾ cups) coconut milk
• 4 pandan leaves, tied in a knot 4 pandan leaves, tied in a knot
• 200g (1 cup) palm sugar, grated 200g (1 cup) palm sugar, grated
• 1 tablespoon water 1 tablespoon water

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 20g, 14g
• Carbohydrates (total, sugars): 55g, 30g
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, chilled butter, 2 eggs, granulated sugar, baking powder, and vanilla extract. Mix until the dough comes together.
2. 2.
   Divide the dough into 8 equal portions and shape each portion into a ball. Cover with plastic wrap and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Roll out each dough ball into a thin circle and prick it with a fork. Place the circles on baking sheets lined with parchment paper.
5. 5.
   Bake the pastry circles for 10-12 minutes or until golden brown. Remove from the oven and let them cool completely.
6. 6.
   In a saucepan, combine the coconut milk and pandan leaves. Heat over medium heat until it starts to simmer. Remove from heat and let it steep for 10 minutes. Discard the pandan leaves.
7. 7.
   In a separate saucepan, melt the palm sugar with water over low heat until it forms a syrup.
8. 8.
   In a mixing bowl, whisk the remaining 2 eggs. Slowly pour the warm coconut milk into the eggs while whisking continuously.
9. 9.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to a custard-like consistency. Remove from heat and let it cool.
10. 10.
    To assemble the Burmese-inspired Rogel, place one pastry circle on a serving plate. Spread a layer of the coconut custard on top. Repeat the process, stacking the pastry circles and custard until you have used all the pastry circles.
11. 11.
    Drizzle the palm sugar syrup over the top layer of the Rogel.
12. 12.
    Refrigerate for at least 2 hours before serving to allow the flavors to meld together.
13. 13.
    Slice and serve chilled.

Treat your ingredients with care...

• Pandan leaves — If you can't find fresh pandan leaves, you can use pandan extract or essence as a substitute. Use 1 teaspoon of pandan extract for every 4 pandan leaves.

Tips & Tricks

• To achieve perfectly crisp pastry, make sure the butter is chilled and handle the dough as little as possible.
• If the palm sugar syrup hardens, gently heat it over low heat until it becomes liquid again.
• For an extra burst of flavor, you can sprinkle toasted coconut flakes on top of the Rogel before serving.
• If you prefer a stronger pandan flavor, you can add a few drops of pandan extract to the coconut custard.

Serving advice

Serve the Burmese-inspired Rogel chilled for the best taste and texture. It pairs well with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation, dust the top layer of the Rogel with a sprinkle of powdered sugar. You can also garnish it with a pandan leaf or a sprinkle of toasted coconut flakes.