By Laura Grinwis Pastry chef at HANOS

March is here, and at wholesale HANOS, Bandoeng’22 Pandan Liqueur is the featured liqueur of the month. To celebrate this occasion, pastry chef Laura Grinwis from HANOS Delft, The Netherlands, went all out to craft a dessert that could easily grace the menu of a Michelin-starred restaurant. Introducing the Bandoeng’22 Coconut-Kaffir Rice Pudding in a Chocolate Pot—an exquisite treat that you can now recreate at home or in your own restaurant with the following recipe.

Chocolate Pot

Chocolate pot by Dobla (large version)

Coconut-Kaffir Rice Pudding

Ingredients
30 g butter
300 g risotto rice
450 ml coconut milk
450 ml water
3 kaffir lime leaves
1 star anise
2 crushed tonka beans
300 g sugar
A generous splash of Bandoeng’22

Preparation
Melt the butter in a pan and briefly fry the risotto rice. Deglaze with a generous splash of Bandoeng’22 Pandan Liqueur. In a separate pan, heat the coconut milk and water along with the sugar and spices. Gradually add the coconut milk mixture to the risotto rice, allowing it to absorb slowly. Let it cool.

Mango Brunoise

Ingredients
1 ripe mango
1 organic lime

Preparation
Peel the mango and cut it into small cubes. Zest the lime and add both the zest and juice to the mango brunoise.

Banana Crémeux

Ingredients
500 g banana puree
150 g sugar
150 g egg yolks
150 g whole egg
9 g gelatin leaves
150 g butter

Preparation
Soak the gelatin in cold water. While stirring continuously, heat the banana puree, sugar, egg yolks, and whole egg to 80°C. Add the gelatin and let it cool to 45°C. Strain the mixture and blend in the butter using an immersion blender until smooth. Let it cool.

White Chocolate-Vanilla Rice Crispies

Ingredients
250 g white chocolate callets
1 vanilla pod
400 g Jorda puffed rice crispies

Preparation
Melt the chocolate. Mix the melted chocolate with the vanilla and puffed rice. Spread onto baking paper, cover with another sheet of baking paper, roll flat with a rolling pin, and freeze.

Bandoeng’22 Jelly

Ingredients
400 ml Bandoeng’22 Pandan Liqueur
5 gelatin leaves

Preparation
Soak the gelatin in cold water. Heat it with a little liquid, then add it to the liqueur. Let it set and cut out circles the size of the chocolate pot’s top.

Chocolate “Pandan” Leaves

Dobla twist green

Assembly
Layer the dessert starting with a base of rice pudding, followed by mango brunoise and banana crémeux. Break the rice crispies into smaller pieces and place a disc of Bandoeng’22 jelly on top. Finish with some additional rice crispies and insert the chocolate “pandan” leaves. Enjoy with a glass of Bandoeng 22!