Milk Custard for bread filling

It has been about 7 weeks since I last updated my blog. So sorry if you have been visiting my blog without seeing any new update 😕. In fact, I have many recipes waiting to share with you, only I have to find time to sit in front of my PC 💻 You can browse my IG  https://instagram.com/goh_ngaileng?igshid=YmMyMTA2M2Y= for more updated brief recipes 😃

 

To kick start from a long rest, I will start with a simple recipe 😉

Prepared a small cup of milk custard to be used as bread filling. It has a rich milk taste, and drier than normal egg custard. The custard would not ooze out during baking, and would not form an air sac above the filling after baking. 

This recipe will collect about 247g of custard 🍮

Ingredients

{A}

27g top flour

13g potato starch

50g low fat milk

{B}

5g vanilla paste

20g raw sugar

20g hot water

{C}

60g whipping cream

20g condensed milk

1 egg, 57g 

{D}

10g unsalted butter

Directions

1. Combine A into a paste.

2. Mix B and add to A mixture in Step 1.

3. Add C ingredients, one at a time to the mixture at step 2.

4. Melt D in a pot till bubbles. Pour in mixture from Step 3. Stir regularly till the mixture thickens.

5. Transfer to a clean container, cover the top of the milk custard with a cling wrap.

6. Cool down before keeping in the fridge.

Sweet Red Bean Paste

Sweet red bean paste is a commonly used filling in Asian desserts. It can be used in bread or the popular dorayaki 😋

However, cooking red beans to creamy soft was always a challenge to me, No matter, how long I soaked and cooked the red beans, the beans seem never get softened 😤 Until I used my IH rice cooker to cook the red beans, my problem was finally solved 😀

Yield: 290g sweet red bean paste
Equipment: IH rice cooker, 1000W
                    hand blender

Ingredients

100g organic red beans
2 blades pandan leaves, optional
water

1 tsp rice bran oil/mild flavour vegetable oil
50g raw sugar, adjust to your preference.
15g maltose, optional

Directions

1. Rinse and soak red beans overnight.

2. Drain away the water. Pour the soaked red beans into a pot, and add water to about 1cm above the beans.

Bring to a boil.

Pour away the red bean soup, and collect the red beans in a sift.

3. Pour the red beans into the inner pot of an IH rice cooker. Add water to about the "1-cup" water level of the Brown Rice marking.

Add in the pandan leaves, optional.

Select "Brown Rice" function of the rice cooking program, and start the function.

End of the cooking

The beans were very soft.

4. Collect about 50ml of red bean soup from the cooked beans. Keep the remaining red bean soup with the beans.
I added the 50ml of red bean soup to my rice before cooking. Don't waste good ingredient 😉

Blend the cooked beans into smooth paste using a hand blender.

5. Heat up about 1 tsp of rice bran oil in a pot. Pour in the red bean paste from above.

Followed by raw sugar. Cook the red bean paste over medium heat and stir constantly to facilitate the liquid to evaporate faster.

When the red bean paste has thickened, add the maltose. The maltose helps to bind the red bean paste better after cooling down. But you can omit the maltose if you don't have.

Lower the heat, and continue to stir the red bean paste,

till it can hold on its own

6. Transfer the sweet red bean paste into a clean container. Let it cool down to room temperature before keeping in the fridge 😊

Sambal Palm Sugar Grated Coconut

I find the usual sambal chilli prawn filling or Hae Bee Hiam in dialect, in bread filling was too salty and dry. Therefore, I tried adding the sambal chilli prawn flavour to palm sugar coated grated coconut, to give the bread filling a moist, crunchy, flavourful, and sweet taste. Trust me, this is more interesting than plain sambal chilli prawn, or palm sugar coconut filling for bread 😜

The sambal palm sugar grated coconut not only can be used as bread filling, it can be added to bread toast, or serve with coconut rice or nasi lemak. Very very yummy 😋

Sambal palm sugar coconut bun recipe

Yield: 390g sambal palm sugar grated coconut

Ingredients

20g dried prawns

10g olive oil
10g chopped garlic
5g fried small red onion crisps
65g palm sugar granules
30g nasi lemak sambal chilli paste
2g low-sodium salt
250g fresh grated coconut

2g glutinous rice flour
30g soaked prawn water
6g fresh coriander leaves, chopped

Raw ingredients

Processed ingredients

Directions

1. Rinse and soak dried prawns for about 30 minutes.

Drain and keep the soaked prawn water for mixing with glutinous rice flour later. Chop the reconstituted prawns into fine bits. Set aside.

2. Heat up about 10g of olive oil and 10g of chopped garlic in the pot at medium low heat till golden. Stir in the fried red onion crisps.

3. When the fried small red onion crisps become fragrant, stir in the chopped reconstituted prawns. Stir-fry till the reconstituted prawns becomes golden and fragrant.

4. Stir in the palm sugar granules and nasi lemak sambal chilli paste.

Wait for the mixture to bubble,

before adding in the low-sodium salt,

and grated coconut. Stir to mix well.

5. Add about 30g of soaked prawn water from Step 1 to mix with the glutinous rice flour.

Dig a well in the center of the ingredients in the pot, and pour the glutinous rice water into it.

Wait for the glutinous rice water to thicken before mixing with the rest of the ingredients.

Stir to mix well.

6. Finally, mix in the chopped coriander leaves.

7. Transfer the sambal palm sugar coconut to a dry and sterilized glass container.

Wait for the content to cool down to room temperature before sealing it with cling wrap and lids. Keep the content in the fridge and it can last for about 1 week.