Pandan Buns With Coconut Filling

One of my favourite buns. I love pandan and anything with coconut :)

 

 

I love pull apart buns. Easy to shape and I love tearing them apart LOL

 

 

 

Recipe is from Mimi Bakery House with some modification

 

What you need:

 

The buns:

240g bread flour

20g sugar

3g yeast

3g salt

30g egg

mix water and 2 tbsp homemade concentrated pandan juice to make 120g

25g unsalted butter

 

beaten egg & fresh milk mixture for egg wash

a little extra butter to brush the buns

 

The coconut filling:

125g fresh grated coconut

5 tbsp coconut sugar

40g water

1 pandan leaves, knotted

1/2 tsp glutinous rice powder mixed with 1 tbsp water

 

Method:

 

For the filling:

1. In a small pot, boil water and sugar til sugar dissolved completely, strain the liquid
2. Transfer the liquid into a pan, add in coconut and pandan leaves. Stir until mixed well and continue cooking until the desired texture achieved
3. Stir in glutinous rice mixture, mix well. Set aside for later use

For the buns:

1. Into the breadmaker pan, add egg and pandan mixture. Followed by bread flour, sugar, and salt at one corner. Add in yeast at another corner. Set to dough function and let the machine do the kneading
2. After 5mins, add in butter. After 1hour 30mins, dough is ready to shape
3. Remove from bread pan and divide into 10 equal portions. Round into balls and leave it for 15mins covered with damp towel
4. Flatten each ball and add coconut filling at the centre (about 2 heaped tsp) and wrap it up, pinch to seal and shape like a ball, place on a lined baking sheet pinched side down
5. Proof them for another 45mins or til doubled in size
6. Meantime, preheat oven to 175dec. Brush the dough with beaten egg & milk mixture and bake for 15mins approximately or til it's browned on top and sound hollow when tapped
7. Remove from oven and transfer to cooling rack. Brush the top with a little butter

I think I can add more filling in the future. I want more coconut! :)

 

 

 

These are fragrant and yummy, full of coconut flavour buns. Love the taste

Texture wise, not the softest buns I ever baked. It turned a little harder the next day, but warming it up in a microwave for 15secs is enough to bring back the softness :)

 

 

This post is linked to the event Little Thumbs Up (October 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious

 

Pandan Chiffon Cake (Alex Goh)

This is my fourth time baking chiffon cake, and it's all pandan! haha.. It's time for me to switch to other varieties :)
This time is the famous chiffon cake recipe from Alex Goh :)

 

 

Still can't get the browned skin upon unmoulding the cake and look at the holes.. But aside from that, delicious soft and moist chiffon cake, another popular keeper recipe :)

 

 

I saw the recipe from Cook.Bake.Love

Here it is with slight modification I made...

 

What you need:

 

A

4 egg yolks

45g caster sugar

 

B

70ml coconut milk

45ml pandan juice

a drop of pandan essence (I added)

70ml canola oil

a pinch of salt

 

C

150g cake flour

1 tsp baking powder

 

D

4 egg whites

90g caster sugar

a pinch of cream of tartar

 

Method:

1. Whisk A til dissolved. Add in B and mix well. Sift in C and mix til smooth. Set aside
2. Starting with low speed for a minute then switch to high speed beat egg whites til frothy, add in cream of tartar and 1/2 part of the sugar from D. Beat til soft peak and add the remaining sugar. Continue beating til stiff peak, switch the last minute to low speed
3. Fold in 1/3 of the meringue into the egg yolk mixture and mix well. Add in the remaining meringue and fold in gently til just incorporated
4. Pour batter into 20cm ungreased chiffon cake pan, bang on the table top a few times to release air bubbles
5. Bake in preheated oven of 175degC for 40mins. If in doubt, you can bake a little longer to be safe. For chiffon cake, slightly over baked is always better than under baked
6. Invert the cake immediately after removing from oven. Let cool completely before removing from mould

This post is for Best Recipes June 2015 event where the theme this time is Secret of Chiffon & Roll Cakes. This event is organized and hosted by Fion of XuanHom's Mom Kitchen Diary

Easy Pandan Kueh Bangkit

Every time I read the word 'easy' I will surely be intrigued, hence my try on this recipe by Vivian Pang's Kitchen

It's indeed an easy recipe to prepare, but somehow I couldn't pipe the dough, it's not soft enough
So I just rolled into small balls about 10g each, flattened them slightly with fork, just like when I did German cookies

 

 

What you need:

 

100g butter

80g icing sugar - sifted

a pinch of salt

1 egg

50ml coconut milk

1 tbsp pandan juice (I used 3/4 tsp pandan paste)

2 cups corn flour

1 cup tapioca flour

 

Method:

1. Sift both flours, set aside. In another bowl, mix together egg, coconut milk and pandan juice, set aside
2. Cream butter, sugar and salt til light and creamy. Add in the egg mixture slowly and beat til well mixed
3. Fold in all the sieved flour and mix til well combined (I folded it and give a quick whisk by mixer for about 30 secs)
4. Pipe the dough or shape as preferred on lined baking tray
5. Bake in preheated oven of 170degC for 10-12mins (mine was at 180degC about 15mins - check the bottom of the cookies, it's done when it's lightly browned

 

 

 

The texture is a combination of crunchy and melty at the same time, with a nice pandan aroma. It's lighter than the original kueh bangkit, slightly different.  But we still enjoy eating it. Ian even brought some to school to eat during recess and Abby who usually don't like anything with pandan, ate quite a bit, too :)

 

 

 

 Abby made the fish from hong bao paper and insisted me to take photo of the fish eating the cookies LOL

 

This post is linked to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House

Also this post is for Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of Fion of XuanHom's Mom and co-host by Victoria Bakes

 

 

And lastly, this post is also linked to the event, Cook & Celebrate: CNY organised by organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids

 



Bake Along #64 Pandan Chiffon Cake (Cooked Dough / Tang Mian Method)

Can you believe it, this is only my third time baking chiffon cake? It's true
The first one was a total disaster I didn't even bother to take a picture. The second one was a success, you may view it HERE
And this time, I baked the same kind of cake, pandan chiffon cake, but using different method

I heard about this, but somehow forgotten about it until Zoe from Bake for Happy Kids posted hers. Reading her very positive feedback, I knew I must try!
And boy, what a decision! This cake is really really good!
It has the softness and fluffiness of chiffon cake, but at the same time moist (this is important as I dislike dry cake) and oh so flavourful! The sweetness is just nice to my liking and I love the color, too. Love love this! :)

One thing I regret is, I forgot to tap the pan before putting it in the oven. You can see some holes here and there :(

Soft like pillow :)

 

 

I still can't unmould chiffon cake properly. It lacks of the brown 'skin' all around...

 

Other than that, this cake is a winner. A keeper recipe I must say!

Here's the recipe using 21cm chiffon pan
(original recipe is for 15cm pan => HERE)

What you need:

75g butter
70g plain flour with a pinch of salt, sifted
70g coconut milk
7 pandan leaves (wash and cut) + 1/4 tsp pandan paste
5 egg yolks
5 egg whites
90g caster sugar

Method:

1. Melt butter in a pot over medium low heat. Remove from heat. Add in sifted flour & salt mixture, mix till smooth. Return pot to the heat and cook til slightly bubbles. Off the heat and leave to cool completely
2. Using blender, process cut pandan leaves with pandan paste and coconut milk
3. Squeeze out the pandan juice over a strainer to make a total volume of 70ml
4. Add in pandan mixture and egg yolk to the cooled butter mixture, mix well
5. Beat egg whites til foamy, add in sugar gradually and keep beating til stiff peak
6. Add in 1/3 of the egg white batter into the egg yolk mixture, mix well
7. Fold in the remaining egg white batter til just incorporated, do not overmix
8. Pour batter into ungreased 21cm chiffon pan and tap the pan to release big air bubbles
9. Bake in preheated oven of 160degC for 50minutes until cooked
10. Invert to cool down completely before unmoulding

This post is for Bake Along, an event organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids where the theme this time is Chiffon Cake

 

 

You have to see those fab bakers with their wonderful chiffon cakes. My chiffon cake to do list is getting longer after seeing them :)

 

Homamade Pandan Extract

One of the easiest yet so useful, and the best part is homemade
Only two ingredients, pandan and water

This was after 3 days...

 

Inspiration from Sonia from Nasi Lemak Lover

What you need:

20g pandan leaves (use mature leaves), wash and clean, pat dry
200g water

Method:

1. Cut pandan leaves into small pieces
2. Mix into a blender with water, blend til fine
3. Pour blitzed pandan in a fine strainer, squeeze out the juices
4. Pour the pandan juice into a glass container, cover and leave it in the fridge
5. When you see a thick layer formed at the bottom, pour away the upper layer of water and retain the pandan paste (concentrated pandan juice)
6. You may keep in the fridge for about 2 weeks or til it turns bad

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Bake for Happy Kids, hosted by Joceline from Butter. Flour and Me, at this post

Snowskin Mooncakes 2013

I and my family always love snowskin mooncakes more than the traditional baked ones
This time I made coffee snowskin mooncakes with chocolate oreo filling and pandan snowskin mooncakes with cream cheese filling

While I preferred the pandan cheese, my family chose the coffee chocolate

 

Nice pandan flavour skin went so well with the smooth and creamy cream cheese filling

Aromatic coffee skin with oreo chocolate filling was yummy, too. Look at the oreo bits :)
Abby particularly loved this
I regretted I didn't add Kahlua into the coffee skin :P

Recipe is from HERE, still the same as last year and the year before
Unlike last year when I was quite disappointed with the result, this year it's pretty great
The year before was fine, too. Why it's not successful last year still remains a mystery til now LOL

As for the filling, I saw it from HERE
And I was pleased with the texture and taste, yummy!

For the cream cheese filling, I mixed 250g green bean paste (original recipe salty white tau sar paste) and 125g Philadelphia cream cheese
For the chocolate oreo filling, I mixed 250g white lotus paste, 40g melted dark chocolate (original recipe 30g), 2 tsp cocoa powder and 6 pieces of Oreo cookies, finely crushed


I made another batch of snowskin mooncakes, will post soon :)


This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Bake for Happy Kids, hosted by Joceline from Butter. Flour and Me, at this post

Pandan Steamed Brownies

This is one delicious tea time treat I always enjoy :)
Soft and fluffy cake, so fragrant and full of pandan flavour

I made this before, with chocolate layer added. You may view HERE

What you need:

A

6 eggs

200g sugar

1 tsp ovalette

1/2 tsp salt

 

B

150g plain flour

20g milk powder

20g corn flour

1 tsp baking powder

1 tsp vanilla essence

 

C

100g cooking oil

100g white chocolate, chopped

50ml thick coconut milk + 2 tbsp pandan juice + 1 tsp pandan paste

 

Method:

1. Heat up steamer and wrap the cover with clean cloth
2. Grease 20cm round pan, lay baking paper on top and grease again on top of the baking paper
3. Heat up coconut milk til warm only, off heat, add white chocolate, mix well til chocolate melts and well mixed with coconut milk, add in oil, set aside
4. Sift all ingredients B together
5. Beat A on high speed til doubled in volume, thick and pale (ribbon stage). adding B mixture in low speed
6. Scoop 1/3 of the batter, add in C mixture, mix well and put back to the remaining batter and fold in gently
7. Pour half  of the batter into the pan, steam 15minutes, pour in the remaining batter, steam 30minutes (all on medium heat) 
8. After cooked, immediately take out from the pan, let cool
9. After cooled, spread the top with some whipped cream, and sprinkle with grated cheese

 

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Bake for Happy Kids, hosted by Joceline from Butter. Flour and Me, at this post

 

 

A friendly reminder:

The giveaway is now opened. Closing date is 5 September 2013

Please view HERE for details :)

Coco Pandan Cake

A very yummy cake, especially if you love coconut and pandan
I baked this cake last week for my wedding anniversary on the 29th May
Oh yes, I have been married for 9 years :)
Well, it's just an ordinary pandan butter cake, no decoration, nothing
But I did it on purpose. DH never likes to taste buttercream or any other thing used to decorate a cake. If there is, he will scrape it away
So, no point decorating it LOL

Pandan cake is one of his favourite, hence I decided on this cake
But unfortunately he didn't quite enjoy the cake, apparently he didn't fancy the crunch from the coconut in the cake
Well, in a marriage, we keep learning new things about our partner. Can you imagine, I only realize that he doesn't like cake with coconut only after I'm married to him for 9 years? LOL In fact I was quite surprised cos he always enjoys any snack I make using coconut. Apparently it's a different story when putting it in a cake hehehe...

Ian is a pandan cake lover too, but gave same response as his daddy
After a few bites, he said, I can feel pandan leaves in it
I said, Ian, I never put pandan leaves in the cake
He said, oh, well, I can taste something
I said, it must be the coconut
Then he said, oh I don't like coconut in a cake. He gave the remaining cake to me and walked away >.<

To look at the bright side, I do love this cake, so are my parents :)
So this cake was easily gone the next day :P

I saw this cake for the first time in Peng's Kitchen
Recipe is from WendyinKK

What you need:

A
200g self raising flour, sifted
100g fresh grated coconut (I used 125g)
75ml concentrated pandan juice (I used fresh milk)
75ml evaporated milk
1/2 tsp pandan paste (I used Koepoe Koepoe brand)
125g butter
100g sugar (I used 75g)
2 egg yolks

B
2 egg whites
1/2 tsp cream of tartar
50g sugar

Method:

1. Preheat oven at 180degC Line two 20x10 cm loaf pan
2. Beat (B) until stiff enough to defy gravity when overturned, but still has droopy peaks. Set aside
3. With the same beaters, beat butter and sugar until pale and fluffy. Put in egg yolks one at a time, beating well and scrape the bowl after each addition
4. Mix both milk together and add in pandan paste, stir well
5. Sift in flour and fold into butter mixture, alternate with milk mixture
6. Put in grated coconut and mix well
7. Put 1/3 of beaten egg whites into batter and fold
8. Fold in the remaining egg whites gently
9. Pour batter evenly onto prepared pans and bake for 40 minutes or until skewer inserted comes out clean

Yum yum... I love this cake :)

 

Pandan Waffles

My kids love waffles. Since I didn't have waffle maker, we always ended up going to bakeries who sell waffles. You know, those types you order and they make for you on the spot, and you can choose the filling you like
I finally decided to get the maker so I can experiment with different kind of recipes
This is the first one I tried, and I couldn't complain. It's good. Really good :)

Recipe is from Ellena from Cuisine Paradise

What you need:

125g plain flour

50g caster sugar

1.5 tsp corn flour

1/4 tsp salt

1/2 tsp baking soda

1 tsp baking powder

1 egg, yolk and white separated

100ml coconut milk

80ml drinking water

1/2 tsp pandan paste

30ml vegetable oil

a pinch of cream of tartar

Method:

1. In a mixing bowl, whisk in coconut milk, pandan water(pandan paste mix with 80ml drinking water), oil and egg yolk till well-combined
2. In another bowl, sieve in all dry ingredients such as flour, sugar, salt, baking powder, baking soda and corn flour
3. Stir in wet ingredients into the flour mixture til the batter is slightly lumpy and thick (do not over mix ) 
4. Beat egg white with cream of tartar on medium speed till stiff peak
5. Gently fold white into the flour better till incorporate
6. Preheat waffle iron and ladle batter onto hot waffle iron. Cook according to the machine instruction manual until golden brown
7. Serve with your favourite filling (my kids love it with chocolate spread)

Note: You can replace pandan paste and 80ml drinking water with 50ml fresh pandan juice and 30ml drinking water

Steamed Chocolate & Pandan Brownies

Yum yum yum... that's the only description I can think of when I sank my teeth in this moist brownies :)
And after that, the only think I could think of was to sink my teeth into it again and again LOL

Recipe is from Ricke's site with slight modification

What you need:

A

6 eggs

200g sugar

1 tsp ovalette

1/2 tsp salt

B

150g plain flour

20g milk powder

20g corn flour

1 tsp baking powder

1 tsp vanilla essence

C

100g cooking oil

100g white chocolate, chopped

50ml thick coconut milk + 2 tbsp pandan juice + 1 tsp pandan paste

1. Heat up steamer and wrap the cover with clean cloth
2. Grease 20cm round pan, lay baking paper on top and grease again on top of the baking paper
3. Heat up coconut milk til warm only, off heat, add white chocolate, mix well til chocolate melts and well mixed with coconut milk, add in oil, set aside
4. Sift all ingredients B together
5. Beat A on high speed til doubled in volume, thick and pale (ribbon stage). addin B mixture in low speed
6. Scoop 1/3 of the batter, add in C mixture, mix well and put back to the remaining batter and fold in gently
7. Scoop half of the batter, mix with enough chocolate emulco
8. Pour pandan batter into the pan, steam 15minutes, pour in chocolate batter, steam 30minutes (all on medium heat) 
9. After cooked, immediately take out from the pan, let cool
10. After cooled, spread the top with chocolate ganache (I used nutella) and sprinkle with grated cheese

Really yummy!!! These are the reasons I can think of why one cannot enjoy this brownies: one doesn't like pandan and/or chocolate, one doesn't like cakes. No other reason - period :)



I'm posting this for Sweets For A Saturday #57

Pandan Nagasari

This is not the first time I made nagasari, in fact it's my third time
The first one was HERE

Another unfortunate incident for this one - due to my ignorance
I have used a pan which was too big for my steamer
I could not put it in I had to trasnfer the nicely arranged batter and bananas into another smaller pan
It's impossible to do another nice arrangement after that
In the end I had a messy look nagasari, even though it still tasted as nice wew....

If you see the link above, you can see my previous nagasari was real neat compared with the pic above

Was quite upset since I planned to submit this posting to Aspiring Bakers event this month *sigh*

The recipe is exactly the same, only I added 1 tsp of pandan paste to the batter

Really yummy, with pandan is even better, for me - it's also perfect texture and sweetness'

Oh almost forgot, I couldn't find banana leaves this time, so this batch of pandan nagasari didn't use any

No effect on the taste but it did on the fragrance...

I'm submitting this kueh to Aspiring Bakers #12 Traditional Kueh hosted by Small Small Baker