Kapeng Barako Flan Recipe

Ingredients :

Top layer (custard) ;
  • 1 Tablespoon gelatine powder
  • 1 Can thin coconut milk
  • 3/4 Cup of sugar
  • 1 Cup palm sugar
  • 1 Teaspoon vanilla
  • 1 Pandan leaves
  • Pinch of salt

Bottom Layer (coffee jelly) ;

  • 2 Cups brewed coffee
  • 1 Cup palm sugar
  • 1 Teaspoon gulaman powder
  • 1 Teaspoon vanilla

Cooking Instructions:

    Top custard layer :

  • Pour coconut milk in a mixing bowl.
  • Add sugar, gelatine powder and salt.
  • Stir constantly as the sugar dissolve.
  • Add pandan leaves and palm sugar, put in medium high heat.
  • Keep stirring until mixture turns into a full boil.
  • Turn the heat off, remove pandan leaves and add vanilla extract, stir.
  • Pour in a flan or jelly mold and let it chilled thoroughly.
   Bottom coffee layer :
  • In a mixing bowl, pour brewed coffee, palm sugar and gelatine powder.
  • Stir constantly until mixture turns into a full boil
  • Turn the heat off, add vanilla extract and stir.
  • Pour on top of the custard layer and let it chilled thoroughly.
Cooking Tips :
  1. Lightly grease the inside of the flan or jelly mold.
  2. Before starting the coffee layer, wait until the custard layer have thoroughly chilled.
  3. Gelatine or agar-agar are measured in 2 cups of coffee or coconut milk.
  4. Always read the packaged of gulaman, jelly and agar agar for exact measurement.

Recipe Source here

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Panlasang Pinoy Recipes™ is a food blog that compiles delicious and easy to prepare recipes from various sources around the web. We claim no credit for any images, recipes and videos featured on this blog unless otherwise noted. Read More

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