A good day everyone! This is my second and the final post of the submission for Singapore Blog Awards’15! I decided to go with something sweet this time round since I had something savory in the previous post! Bringing to you guys – Pandan Toast & Pandan Bread Pudding w/ Gula Melaka Caramel Sauce. Let’s start off with a short introduction to the breadmaker from SBA’15 Sponsor – Panasonic below.
- Incorporating the usage of Panasonic Bread Maker and Panasonic Steam Convection Oven, I wouldn’t need to worry about cleaning my kitchen at all. WIth the breadmaker for the pandan bread, followed by using the steam convection oven to toast it to perfection. In addition, with my leftover bread, I’ve crafted a pandan bread pudding recipe using the steam convection oven in steam + mode.
- The bread maker proves to be more convenient than I thought, with the flexibility to substitute in ingredients to customize your very own bread. You can also make pizza dough, bread dough, dumpling skin, cakes and even Kaya which I learned of from the cooking demo workshop by Panasonic.
Adapting from the Panasonic bread maker guidebook for the soft white bread recipe (mode 3), I compensate the amount of liquid needed with fresh pandan extract, coconut juice, coconut milk & coconut oil. I can assure you, the aroma from the pandan make the bread irresistible!
Fresh bread toasted using Panasonic Steam Convection oven, along with some kaya butter spread and soft boiled eggs – I’ll be sharing my very own homemade kaya recipe in my blog the following week! If the toast is not enough, with the leftover pandan bread, I made it into a rich bread pudding with my own local touch to it!
The good thing about panasonic steam convection oven is, I get to have a few methods to bake my pudding. For example, I can choose to bake in convection mode, steam+ mode (Steam & Convection), or even microwave mode. In this recipe, I’d go for the steam+ mode which is ideal for souffles, puddings etc. Topped with nuts & freshly grated coconut, drizzled with gula melaka (palm sugar) caramel sauce! Dayum!
Ingredients – 6 servings
- 15 pandan leaves
- 100ml water – for pandan extract
- 250g high gluten flour (bread flour)
- 10ml coconut milk
- 20ml coconut oil or 15g butter
- 70ml of water or coconut juice for drier bread
- 20g of sugar
- 20g of freshly grated coconut (optional)
- 1 tsp salt
- 1 tsp instant yeast
Gula Melaka Caramel Sauce
- 110g of gula melaka
- 80g of sugar
- 70g of butter
- 130ml of heavy cream
Pandan Bread Pudding
- 4-5 slices of pandan bread, 4-5cm cubes each
- 150ml of heavy cream
- 150ml of coconut milk
- 150ml of milk
- 100g of grated fresh coconut
- 150g of sugar, to taste
- 5 eggs
- 100g assorted nuts, crushed
- gula melaka caramel for drizzling
- First, lets start off by preparing the pandan leaves for the extract. Have the leaves boil in a pot of boiling water for 3-5 mins to soften the leaves. After which, cut the leaves into smaller pieces into the blender or food processor with 100ml of water. Blend the pandan leaves till loosely fine. Remove from the blender into a sieve, and squeeze the pandan essence out from the leaves by pressing it with a spatula or a spoon. You should be able to yield about 70-80ml of pandan essence.
- Have all the ingredient into the bread maker mixer except the yeast which is to be added in a separate compartment on the bread maker. My recipe is set and crafted for soft white bread setting, which takes about 4 hours to completion and let the machine do its job!
- After its done, have it toasted in the oven until light brown, and serve it with your favorite spreads, coffee and softboiled eggs. I serve mine with homemade kaya and butter which I’ll be sharing the recipe on my own blog soon.
Gula Melaka Caramel Sauce
- In a sauce pan, over medium low heat, melt the gula melaka along with white sugar, after the sugar melts, have it continue cooking for a good 5 mins while stirring slowly. Note: Keep a good watch for over heating like smoke, sauce turning black, as you do not want to burn the sugar!
- After 5 mins, add in butter, & stir well (be careful might splatter). Have the heavy cream in as well. Cook for about 5-10 minutes while stirring until the caramel starts to thicken. Pour into a jar and have it cool down before storing in the fridge.
Pandan Bread Pudding
- In a suitable baking pan, tray or iron cast, lay in the bread cubes with 70g of fresh grated coconut & 70g of crushed nuts (reserve the rest for topping when puddings done). Combine the ingredients – eggs, heavy cream, coconut milk, milk & sugar, pour it into the ramekin along with the bread cubes. Have it soaked in for a good 15-30 minutes. I used the steam + mode in preheated oven 170D/350F and bake for 40-45 mins. The top of the pudding should be light crusted golden brown when its done.
- If you do not own a steam convection oven, have your pudding in the convection oven with the same temp with an additional tray of water to help keep the moisture.
- Have it rest for at least 20 minutes before serving. Topped with crushed nuts & more grated fresh coconut, lastly the final touch drizzled with gula melaka caramel sauce. You’re DONE!
Hereby announce – Coffee, Pandan Kaya Toast, Soft Boiled Eggs & Pandan Bread Pudding = Perfect Breakfast In Bed! Hope my little twist of these local delights are of any help to you and definitely hope you’ll try it out! This mark the end of my second post for the Singapore Blog Awards ’15. I will continue to dish out more amazing recipes on my blog. Do support & follow my work on wordpress, instagram, behance & like my facebook page if you haven’t! Have a great week ahead! 🙂 And once again thanks OMY & Panasonic for having me as this year finalist. For more information do visit: