Homemade Non-stick Baking Spread

An easy to prepare non-stick spread using three simple ingredients for your baking needs. I have tried it in my bread baking and it gave good result 😍

Use a brush to coat the baking pan with the non-stick spread.

The non-stick spread gave a nice golden crust 😃

Ingredients

30g unsalted butter

30g rice bran oil/mild flavour vegetable oil

15g plain flour

Directions

1. Cream softened butter till light. Pour rice bran oil gradually, and mix using a small whisk.

2. Add in sieved flour and mix well.

3. Pour the smooth mixture into a small 100 ml mason jar.

Jot down the date, optional.

Cover with a lid and keep in the fridge. Thaw the spread for about 20 minutes before use.

For our tropical hot weather, it is advisable to store the spread in fridge. The optimal shelf life of the spread is about 3 months. Therefore, make a small quantity to avoid wastage 😊

Reference: 自製烤模脫模膏Homemade pan release 谢谢Carol老师的好分享👍

Pumpkin Bread Spread/Kaya

Yield: ~100g kaya/bread spread

Ingredients

100g raw pumpkin, peeled

20g coconut powder*

20g hot water*

15g raw sugar

Dash of salt

1 pandan leaf

* you can replace coconut powder and water by 30g coconut cream. 

Direction

1. Cut pumpkin into chunks.

2. Pour 100g or 1/2 cup of water into rice cooker. Steam the pumpkin chunks using the rice cooking mode.

                             OR

Steam by boiling water for about 5 minutes in high heat and 10 minutes in low heat.

3. Drain away the water collected under the cooked pumpkin. Mash the pumpkin into paste using a fork while it is hot.

4. Add hot water to coconut powder and mix into a mixture. 

5. Pour sugar, salt and coconut mixture into the pumpkin paste. Mix well.

6. Pour the mixture and cut pandan leaf into a non-stick pot and stir over low heat regularly. Heat for about 5 to 10 minutes, or till the mixture formed into a thick paste.

7. Transfer the kaya to a clean container and use as bread spreaf when cool. Enjoy :)