Serves 3-4 people
syrup:

150 g sugar
150 ml water
1 lemongrass (use the inside part and chopped)
3 cm ginger (sliced)
3 pandan(screw pine) leaves (tear it apart)
1/8 tsp lemon juice (a dash)
whipped cream:

150 ml whipping cream
1 tbsp icing sugar
1 tsp vanilla essence
pandan sponge cake (cubed)
1 kiwi (cubed)
1 passion fruit (seeds only)

Recipe Courtesy of
Asian Food Network

Ubud Trifle

An easy dessert to prepare to impress your friends and family. Sweet, light and soft.

Difficulty: Easy

Preparation: 10 min
Cook: 20 min
Clean up: 10 min

Steps: 2 steps
12 Ingredients

Difficulty: Easy
Steps: 2 steps
12 Ingredients

Preparation: 10 min
Cook: 20 min
Clean up: 10 min

Instructions

Boil syrup
- Boil water, sugar, lemongrass, ginger and pandan leaves in a pot.
- Add lemon juice. Let it cool down. Strain it.

Whipped Cream
- Whip the cream, icing sugar, vanilla essence in a really cold bowl until soft peak. Put it in a fridge.

Serve!

Put a bit of syrup in a glass. Add pandan cake, cream, passion fruit and kiwi. Repeat the layers.

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Name: Ubud Trifle
Prep time: P0Y0M0D0H10M0S
Cook time: P0Y0M0D0H20M0S
Total time: P0Y0M0D0H30M0S
Yield: Serves 3-4 people
Cuisine: Asian
Ingredients: syrup: 150 g sugar; 150 ml water; 1 lemongrass (use the inside part and chopped); 3 cm ginger (sliced); 3 pandan(screw pine) leaves (tear it apart); 1/8 tsp lemon juice (a dash); whipped cream: 150 ml whipping cream; 1 tbsp icing sugar; 1 tsp vanilla essence; pandan sponge cake (cubed); 1 kiwi (cubed); 1 passion fruit (seeds only)

Ingredients

Serves 3-4 people
syrup:

150 g sugar
150 ml water
1 lemongrass (use the inside part and chopped)
3 cm ginger (sliced)
3 pandan(screw pine) leaves (tear it apart)
1/8 tsp lemon juice (a dash)
whipped cream:

150 ml whipping cream
1 tbsp icing sugar
1 tsp vanilla essence
pandan sponge cake (cubed)
1 kiwi (cubed)
1 passion fruit (seeds only)

Nutrition

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