Skip to main content
logo
Food Advertising by

Sesame Pandan Braid


I was at the baking ingredients shop the other day and saw cartons of pandan and red bean paste just delivered from Kuala Lumpur.  Having a soft spot for anything to do with pandan, be it bread or pastries I bought a packet each of pandan and red bean paste both at Rm5.50 per kilo.  So tried out this pandan flavoured braid and it was ....... yummy!



I used my old faithful breadmaker to churn out the dough  and at the end of the cycle, knocked out some air, rolled it into a rectangle and trimmed off the edges to get the size that I wanted.  Made slits on both sides of the rectangle, spread the bean paste in the centre, plaited it up.
The braid before proving and after proving for 30 mins., applied egg glaze and sesame seeds before putting it into the oven.









This bread was fluffy and yummy.  We couldn't finish the whole braid, so kept some for breakfast the next morning and it stayed fresh too!

Ingredients
  • 420 gm Pandan bean paste or any paste of your choice
  • Sesame seeds
Dough ingredients
  • 40 gm egg + water to make up 2/3 cup
  • 2 Tbsp/1 oz butter/margarine
  • 2/3 tsp salt
  • 275 gm High Protein flour
  • 1.1/3 Tbsp skimmed milk powder
  • 2 Tbsp caster sugar
  • 1.1/3 tsp yeast
Egg glaze  :  1 egg yolk + 1 Tbsp water + a tiny pinch of salt

Method
  1. Put all the ingredients into the pan of the  Breadmaker according to the sequence of your machine.
  2. Press dough cycle which will take 1.1/2 hours.
  3. At the end of the cycle, take out the dough, punch out the gas.
  4. Roll out into a rectangle about 12 " x 8", trim off the edges to get the desired size.
  5. Spread the pandan paste down the centre  covering a space of about 3 inches wide.  At each end of the filling make cuts 2 inches in length at 1 inch intervals.  Take a strip from each side and cross them over the filling to form a plait.  Tuck in the last 2 strips.
  6. Cover the braid with a damp cloth and leave to prove until double in size - about 30 mins.
  7. Apply egg glaze and sprinkle on sesame seeds.
  8. Bake in preheated oven @ 180 deg C for about 30 to 35 mins.
  9. Cool completely before serving.

Comments

  1. Such a beautiful braid. I just did a braid bread but the lazy version. I used store bought bread stick and with savory fillings. I have try this with kaya next :)

    ReplyDelete
  2. That must taste so good! I wish we are able to get such paste here :)

    ReplyDelete
  3. Nice job, Cheah! What a beautiful braid!

    ReplyDelete
  4. Very neatly braided bread. Love the pandan paste too! Adds a nice colour to the braide.

    ReplyDelete
  5. Cheah...so pro now. Nice braid. Wish I could do a nice braid like yours :)) Well done.

    ReplyDelete
  6. ICook4Fun
    It'll be nice with kaya!

    3 hungry tummies
    Yes, it tastes good. We're quite lucky, these pastes are readily available, more during the mooncake festival. But the pastes for mooncakes are slightly harder and more oily, in fact, very oily.

    Kristy
    Thanks, I'm sure you can make a nice one too!

    Jeannie
    Pandan is always my first choice.

    Elin
    Thanks, me no pro, still got lots to learn.

    ReplyDelete
  7. Wow....Cheah, you are turning into a professional baker! That looks beautiful and delicious!

    ReplyDelete
  8. Thanks, Mary. No, not a pro, still experimenting and trying hard to improve.

    ReplyDelete
  9. Wow, what a gorgeous bread! I love the filling!

    ReplyDelete
  10. 5 Star Foodie
    Thanks. The filling is mung bean paste with screwpine flavour.

    ReplyDelete
  11. Love the braid look, enjoying the pandan aroma :)

    ReplyDelete
  12. Hi friend I really love it with a cup of hot coffee. Any to spare?

    ReplyDelete
  13. Anonymous
    Thanks for dropping by. Yes, great with coffee, can share some with you.

    ReplyDelete
  14. I just recently tried pandan...well the extract...I would love to try this!

    ReplyDelete
  15. This looks amazing! I love braids but use a different filling. Would love to try this filling but it would be difficult to get it here.

    ReplyDelete
  16. This is just what I have been searching for. I've been trying to find a bread recipe that uses kaya as a filling for a while...until now!

    Thanks for the recipe,

    Robert

    ReplyDelete
  17. Robert
    Thanks for dropping by my blog! Will hop onto yours soon!

    ReplyDelete
  18. Hi,

    How long will it take to make (not including baking time) if I don't have a breadmaker. The temperature is pretty hot today where I am.

    ReplyDelete
  19. It'll take a min.of 2 hours excluding baking time. You can go to my other post
    http://cheah2009.blogspot.com/2010/07/fruit-and-nut-plait.html
    This does not require a breadmaker. But the time is also around 2 hours.

    ReplyDelete
  20. I am happy to say that I am making this today (it just needs to be baked now). Unfortunately, there are some gaps b/w the strips, so I hope the kaya doesn't ooze out when I bake it.

    Will do a post in it tonight...

    Thanks again for sharing the recipe!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Turmeric chicken (2) ~ 黄 姜 鸡

A lot has been said about the nutrients and health benefits of adding turmeric to our diet.  Not only is turmeric a good source of manganese and iron, it also helps to lower blood triglycerides after a meal.  Moreover it helps to add more colour to a dish as you can see from this Turmeric Chicken dish which I'm sharing with you today.




Turmeric chicken (2) ~ 黄 姜 鸡 
Ingredients 650 gm chicken (3 whole leg of chicken cut to preferred sizes)2 tsp turmeric powder1 big onion cut into wedges2 Tbsp coconut milk1.1/2 cups watercurry leavessalt, sugar, light soya sauce to tasteMethod Marinate the chicken pieces with the turmeric powder, a bit of salt and sugar for a few hours or overnight,Heat up some oil in a wok, shallow fry the chicken pieces, add in water and let cook till chicken is tender and cooked through. Toss in the onion wedges followed by the coconut milk and curry leaves.Fine tune to taste with sugar, salt and light soya sauce.Dish out and serve with rice or bread.



Curry Chicken Puff ~ 咖哩鸡角

This is a 'cheat' version of curry puffs.  Why do I say 'cheat'?  Because the puff pastries were store bought.  It's very much easier to make these curry puffs snack with instant pastry for if I were to make the pastries from scratch it's going to be very tedious.  Also, shaping and baking them in a muffin pan is less time consuming.  Enjoy!




Curry Chicken Puff  ~   咖哩鸡角

Ingredients

1 packet Kawan puff pastry (store bought)300 gm chicken breast, diced into cubes1 potato, peeled and diced into cubes2 red onions, chopped2 tsp curry powder (or more if you prefer it more spicy)1 lemon grass, smashedcurry leavessalt to taste1 egg + 1 tsp water for egg wash1/4 tsp chicken granulesMethod for the filling Marinate the chicken cubes with the curry powder and some salt.In a pan, saute the onions with some oil, then add in the smashed lemon grass, curry leaves, then the marinated chicken cubes.Add in the potato and some water, chicken granules, cook till everything is cooked t…