Daun Kaduk – Nasi Lun Bawang By Zoee Wong
As you can imagine, Daun Kaduk adds a herbal and almost savoury finish to this dessert. The slight bitterness highlights all the toasted flavours built into the dish and the crunchy texture and sweetness from the candying technique plays an important role in keeping the flavour tame enough to not overpower the other components.
This is a part of the Nasi Lun Bawang dish!
Ingredients:
- 200 g isomalt
- 15 g water Daun Kaduk
Method:
Dissolve the isomalt as you would with a sugar syrup and continue to cook to 120C. Turn off the heat.
Brush the leaves evenly on both sides with this syrup. Work quickly and use tweezers to help you keep the shape of the leaves!
Lay the leaves on a Silpat-lined press pan or tray and sandwich with another Silpat and press pan or tray. You can be creative with the weight that you place on top as I was - the flatter you can get it, the neater the end product.
Bake in the oven at 150C for approximately 15 minutes.
Gently peel the leaves off the Silpat while still warm and lay them on a lightly greased wire rack. They will crisp up as they cool.
