Susan Jung’s coconut-pandan ice cream profiteroles with gula melaka caramel. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart Susan Jung’s coconut-pandan ice cream profiteroles with gula melaka caramel. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart
Susan Jung’s coconut-pandan ice cream profiteroles with gula melaka caramel. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart

How to make profiteroles with an Asian twist – just add coconut, pandan and Malaysian palm sugar

  • Everyone likes an ice-cream puff but in this recipe, the hot-cold dessert gets a Southeast Asian makeover
  • Gula melaka is the Malaysian version of the sugar made from palm sap, usually from coconut palms

Topic |   Susan Jung's recipes
Susan Jung’s coconut-pandan ice cream profiteroles with gula melaka caramel. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart Susan Jung’s coconut-pandan ice cream profiteroles with gula melaka caramel. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart
Susan Jung’s coconut-pandan ice cream profiteroles with gula melaka caramel. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart
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