Gula Melaka Coconut Filling

Gula melaka or palm sugar flavoured sweetened coconut prepared as bread filling. The quantity, being divided into two cups, each weighs about 166g, allowed me to bake two batches of coconut buns.

molasses bun with gula melaka coconut filling

Ingredients

9g coconut oil

100g gula melaka/palm sugar, chopped coarsely

25g water

5g fresh pandan leaves, cut into short lengths

1g low-sodium salt

250g grated fresh coconut

3g glutinuous rice flour

15g water

For steps, you may refer to my YouTube video below 👇

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.

Coffee Milk Custard

Coffee milk custard prepared for my bread baking. The custard texture was smooth and have an aromatic coffee-milk fragrance 😋 I purposedly cooked the custard to a drier state, so the custard would not ooze out from the buns during baking.

Recipe 1: 

Recipe 2:

Ingredients

{A}

10g unsalted butter

{B}

4g instant coffee powder, 2 tsp

25g raw sugar

20g hot water

{C}

27g top flour

13g potato starch

50g low fat milk

{D}

60g whipping cream

20g condensed milk

1 egg, 57g 

Directions

1. Mix instant coffee powder with raw sugar in a small glass. Dissolve coffee powder and raw sugar mixture in hot water from B. Set it aside.

2. Mix C into a smooth paste.

3. Gradually add whipping cream, condensed milk and egg from D to C, one by one.

4. Mix coffee-sugar mixture from Step 1 to the mixture in Step 3.

5. Heat unsalted butter from A in a pot till bubbles. Pour mixture from Step 4 to the hot butter. Stir regularly till thickened.

6. Transfer the coffee milk custard to a clean container, and line a cling wrap sheet over the custard surface. Refrigerate after cooling down.

Savoury Sweet Mung Bean Paste

Homemade savory and sweet mung bean paste made from scratch as bread filling 😋

Savoury and sweet mung bean paste used in bamboo charcoal milk buns 👇

Green Bean Paste (340g)
Ingredients
100g split mung beans, wash and soak

50g rice bran oil/mild flavour vegetable oil
75g raw cane sugar

1g low-sodium salt

15g top/cake flour

10g Plain Flour Plus/plain flour
5~8g fried small onion crisps #

30~20g hot water, to be added to adjust the paste consistency

# Fried small onion crisp can be replaced by about 20g chopped small red onion stir-fried till golden and fragrant.

Directions
1. Rinse split mung beans till the water is almost clear. Let it soak for about 3~4 hours.
Drain away the water, and rinse the mung beans till the water almost run clear, again.

2. Line a steamer or colander with parchment paper, and pour the soaked split mung beans over the parchment paper.

Add about 120g of water to the inner pot of a rice cooker. And use the "Steam" or "Rice Cooking" function of a rice cooker, to steam the split mung beans for about to 20 to 25 minutes. The mung beans are ready when the beans can be easily crushed between two fingers.

3. Transfer the hot split mung beans to a big mixing bowl. Add the remaining ingredients, except the 20~30g of hot water, to the mixing bowl.

Stir to mix well all the ingredients in the mixing bowl.

4. Use a handheld blender to grind the ingredients into very smooth texture.

5. Add the blended bean mixture and 20~30g of hot water to a pot. Stir and cook the bean mixture till it thickens.

The mung bean paste is ready when it can be gathered into a big lump.

6. Transfer the mung bean paste to a container. Keep it in the fridge after cooling down. If you prepare it a day ahead, just thaw the mung beans paste for about 1 hour before use.