Bitter Melon and Coconut Pandan Delight

Instructions

1. 1

   Wash the bitter melons thoroughly. Cut them in half lengthwise and scoop out the seeds and pith using a spoon.

   ~5 min
2. 2

   Slice the bitter melon halves into thin half-moon shapes. In a large bowl, combine the sliced bitter melon with 1 teaspoon of salt and mix well. Let it sit for 15 minutes to draw out some of the bitterness.

   ~20 min
3. 3

   Rinse the salted bitter melon under cold running water to remove excess salt and bitterness. Squeeze out as much water as possible.

   ~3 min
4. 4

   In a saucepan, combine coconut milk, sugar, and the pandan leaves (tied into a knot). Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm. Do not boil.

   ~10 min
5. 5

   Remove the pandan leaves. Add the squeezed bitter melon to the warm coconut milk mixture. Bring to a gentle simmer.

   ~2 min
6. 6

   In a small bowl, whisk together the tapioca starch and 50 ml of water to form a slurry. Gradually pour this slurry into the simmering coconut milk mixture, stirring constantly until the dessert thickens slightly.

   ~5 min
7. 7

   Cook for another 2-3 minutes, stirring, to ensure the tapioca starch is fully cooked. Remove from heat.

   ~3 min
8. 8

   Let the dessert cool slightly. Remove any remaining solids if desired using a fine-mesh sieve for a smoother texture, or serve as is for more texture.

   ~15 min
9. 9

   Serve the Bitter Melon and Coconut Pandan Delight warm or chilled in individual serving bowls.