Pandan Oat Soufflé - Partnership with Hexa

Updated: May 3

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I think I saw this somewhere on TikTok, but I cannot remember where and when; perhaps it is during my Covid19 infection days. Anyway, this is my vegan version. Is it wrong to call these baked oats "soufflés"? They rise like soufflés during the baking process, so... soufflés they are! Lol!


Hexa Breakfast Oat Mix


Hexa is kind enuff to mail me some of their Breakfast Oat Mix. And this idea just popped into my head and voila! You will be seeing more of this product. This is because it is versatile and you can pretty much make anything outta their oat mix.


Not only does their oat mix contains oats, but it also contains desiccated coconut, flaxseeds, sunflower seeds, pumpkin seeds and chia seeds! Pack full of nutrients and vitamins!



Back to this recipe. I have been thinking about a Southeast Asian Soufflé for quite a while now. I just jumped on this opportunity and created this version. I really hope you will give my spin and twist a try.


 

Ingredients:

(Serve 2)

  • Coconut Cream, 120g

  • Pandan Leaves Coarsely Cut, 12

  • Banana, 1

  • Hexa Breakfast Oat Mix, 55g or A Combination of Rolled Oats, Desiccated Coconut, Flaxseeds, Sunflower Seeds, Pumpkin Seeds and Chia Seeds.

  • Apple Cider Vinegar, 2 TBSP

  • Gula Melaka aka Coconut Palm Sugar, 40g

  • Baking Soda, 1 TSP

  • Sea Salt, Pinch

  • Desiccated Coconut 1 TBSP

  • Gula Melaka Syrup Homemade, For Drizzling

 

Equipment:

  • Blender

  • Ramekins

  • Oven

  • Steamer

 

Directions:

  1. Please visit my "How To Make Gula Melaka Syrup" page for the recipe.

  2. Preheat the oven to 190 degree celsius or 375 fahrenheit.

  3. In a blender, add coconut cream and pandan leaves.

  4. Blitz until smooth.

  5. Pass the mixture thru' a sieve and into a bowl.

  6. Squeeze out as much juice as humanly can.

  7. Discard all the residue.

  8. Transfer the pandan coconut cream back into the blender.

  9. Add in banana, Hexa Breakfast Oat Mix, vinegar and gula melaka.

  10. Blitz until smooth.

  11. Add in baking soda and salt.

  12. Give it a final blitz.

  13. Transfer onto ramekins. I managed to get 2 servings worth.

  14. Wack into the oven and bake for 20 to 30 mins.

  15. While the soufflés are baking, add desiccated coconut onto a plate and season with some salt.

  16. Steam on medium heat for 15 mins and set aside.

  17. The soufflés should rise during the baking process and collapse once it starts to cool.

  18. It also should be soft and custardy on the inside.

  19. As soon as the soufflés are outta the oven, sprinkle the steamed desiccated coconut and drizzle some gula melaka syrup over the top.

  20. Serve immediately.


Warmth, soft, custardy, coconuty and pandany...

 

Recipe Video:



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