Coconut Pandan Milk Pudding Roll

The panna cotta needs to be prepared in advance, and the gelatin should be softened in ice water 5 minutes ahead of time.

For the panna cotta, milk, sugar, and vanilla extract are placed in a non-stick milk pan and heated without boiling. Remove from heat, add cream and chocolate, and stir until smooth. Squeeze the water out of the softened gelatin and add it in.

Stir until the gelatin dissolves, then strain and pour into a mold. Refrigerate for 1-2 hours until set.

Prepare the ingredients for the cake roll. Separate the egg whites and yolks, and keep the egg whites refrigerated for later use.

Pour the corn oil and coconut milk into a clean bowl and whisk until fully emulsified.

Sift in the cake flour and pandan powder.

Mix in a zigzag motion until there is no dry powder. Pour in the egg yolks.

Fold in a zigzag motion until the egg yolk batter flows smoothly in ribbon-like strands.

Preheat the oven to 180 degrees both top and bottom. Add lemon juice to the egg whites to remove the fishy smell. Beat at low speed until foamy, then add 1/3 of the sugar.

Whip at medium speed until fine small bubbles form, then add 1/3 of the sugar; whip until slightly ridged, then add the remaining sugar. Switch to high speed and whip to soft peaks, then lower the speed and beat a few more times to smooth out large bubbles.

Take 1/3 of the meringue and fold it into the egg yolk mixture with a cutting and folding motion until initially combined. Then take another 1/3 of the meringue and do the same.

Pour the mixed batter back into the remaining egg white foam, mix in the same way, then use a spatula to scrape the sides and bottom of the bowl to fold in any parts that the whisk hasn't blended, and stir a few more times.

The mixed batter is light green.

Pour from a height of 20CM into a 28*28 gold pan lined with oiled paper, level it by shaking or using a scraper, then lift and tap from a height twice to release large air bubbles.

Place in the middle-lower layer of the preheated oven and bake at 155 degrees Celsius for 26 minutes.

After baking, take it out and shake out the steam, then transfer it to a cooling rack to cool. Cover with parchment paper to prevent the surface from drying. When it is slightly warm, turn it upside down and remove the parchment from the bottom! Cover with parchment paper and let it cool to a warm temperature.

Whip the cream with sugar until it reaches 80-90% stiff peaks. Take out the set panna cotta.

Place the towel side down, trim into a slanting edge, spread the cream evenly over the roll, leaving a little at the end unspread, arrange the custard strips at the 1/3 position, and fill the gaps around the custard with whipped cream.

Lift the oiled paper, use a rolling pin to roll up the cake roll, wrap it with the oiled paper, and seal it in the refrigerator to set.

After setting, cut into pieces and you can decorate them according to your preference!