Speciality Dish Winner 2024 Kim McGhee

Golden Spurtle Speciality Recipe – Kim McGhee
Coconut and Pandan Porridge
Buko Pandan is a traditional dessert served chilled for tropical Filipino nights. This is the Scottish twist on it with creamy oats!

INGREDIENTS & QUANTITIES:
• 1 bunch fresh pandan leaves
• 2 tins coconut milk
• 420g or 1 tin fresh young coconut meat strips
• 1 cup medium oatmeal
• 120g Nata de coco (coconut gel, green and cubed)

EQUIPMENT:
• 1 cooking pot and wooden ladel
• 1 bamboo tray
• Fresh banana leaves
• 1 acacia bowl
• 3 acacia mini plates
• Incense and matches

METHOD:

• Simmer the coconut milk with the pandan leaves for 10 minutes then remove leaves
• Add the oats and continue to stir
• Once the oats thicken, add the young coconut meat
• Stir in half of the nata de coco
• Pour into a bowl and decorate with the remaining nata de coco
• Present porridge on a traditional bamboo tray with banana leaf, with additional optional
garnishes such as Choc Nut and little platters just as you would see in the Philippines
• Enjoy!