Melon Milk Pandan Sago Custard for bread filling

 

Created a new flavour of custard for my bread - smooth Japanese melon flavoured milk custard blended with pandan sago pearls. Yes, I love it 😋😋

This recipe will collect about 262g of melon milk pandan sago custard 🍮

Ingredients

{A}

15g sago pearls

1 small blade pandan leaf

one small drop of green food dye, optional

{B}

25g top flour

10g potato starch

60g Japanese Melon milk, cold

{C}

20g raw sugar

20g hot water

{D}

50g whipping cream, cold

20g condensed milk, cold

1 egg, 57g 

{E}

10g unsalted butter

Directions

1.Rinse sago pearls a few times till water is less cloudy. Soak sago pearls in warm water for about 15 to 20 minutes.

2. Boil about 100~120 ml of water with pandan leaf. When the water is boiling, add soaked sago pearls to it. Stir and cover for about 10 to 15 minutes, or till the sago pearls turned translucent. 

Add a small drop of green food colour to the sago pearls.

Stir well and let the content simmer for about 5 minutes.

3. Rinse the sago pearls in a sieve under running water till the water runs clear of starch.

4. Transfer the drained sago pearls to a small cup. This will be {A}.

5. Combine {B} into a paste. Blend {B} with {C} followed by {D}.

6. Heat {E} in a pot till it bubbles.

7. Pour in mixture from Step 5. Stir immediately and regularly till the mixture thickens.

8. Mix in the pandan sago pearls from Step 4.

9. Transfer the melon milk pandan sago pearls custard to a glass container.

Seal the custard with a cling wrap touching the surface of the custard. Refrigerate after cooling down.