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

Marble Castella Cake ~ 长崎蛋糕

What's for tea?  A soft, light and non-greasy Marble Castella ~  Kasutera cake.  I didn't line the pan with foil this time, only with parchment paper and was very pleased that the bottom of the cake didn't stick onto the paper and yielded a perfect brown base.  Indeed a delicious cake to be enjoyed at any time of the day.




Marble Castella Cake  ~    长崎蛋糕

Ingredients
120 gm high protein flour, sift twice5 egg whites5 egg yolks100 gm caster sugar20 ml honey4 tsp Cointreau1/2 Tbsp cocoa powder + 1/2 Tbsp hot waterMethod Line an 8 inch square pan with parchment paper, set aside.Mix honey with Cointreau, set aside.Beat egg whites till foamy, add in sugar gradually and beat till firm but not dry.Add in egg yolks one @ a time, on low speed and combine till creamy.Add in sifted high protein flour in 3 batches, mix on low speed till no traces of flour are visible.Add in honey Cointreau mixture on low speed.Pour batter through a sieve into a large bowl, weigh out 120 gm and in cocoa mix…

Chinese Pumpkin Pancake ~ 金瓜饼

This pumpkin pancake is soft and delicate and not too sweet as the sweetness is only from the red bean paste filling.   For a crispy pancake you can deep-fry them but I chose to just shallow pan-fry them in a non-stick pan.   This is great to serve as a tea-time snack over a cup of brimming hot Chinese tea.


Chinese Pumpkin Pancake ~ 金瓜饼(adapted from  'here' )

Ingredients
150 gm pumpkin, steamed (should get around 350 gm raw pumpkin))100 gm glutinous rice flour100 gm red bean pasteSesame seeds (optional)Method Peel the pumpkin, remove the seeds and steam the pumpkin.  Once soft, drain off water and mash it up.  Weigh out 150 gm.Add in half glutinous rice flour and mix well.  Continue to mix in the glutinous rice flour and lightly knead till the dough does not stick to your hands.Wrap the pumpkin dough with some red bean paste, roll and shape it into a round ball.  Gently flatten it to a round disc on your palm or with a rolling pin between plastic sheet.  Sprinkle on some sesame …

Chia Seed Banana Bread ~ 香蕉种子蛋糕

This moist Chia Seed Banana bread makes a great snack or a quick breakfast.  Loaded with chia seeds and lots of banana flavour, one can enjoy it with a cup of steaming hot coffee or tea.






Chia Seed Banana Bread ~   香蕉种子蛋糕
Ingredients 

150 gm plain flour90 gm wholemeal flour1 tsp bicarbonate of soda2 'L' eggs3 Tbsp Chia seeds1/8 tsp salt55 gm caster sugar55 gm brown sugar (I used Muscovado sugar)300 gm over ripe bananas, mashed. (about 3 bananas)1/2 cup canola oil1 tsp vanilla1/2 tsp cinnamon1/3 cup Buttermilk (1/3 cup milk + 1 tsp vinegar or lemon juice)1 banana, slit into halfMethod Line a 9 x 5 x 3 inch loaf pan with parchment paper, set aside.Mix the  buttermilk and let it sit for about 10 mins. or more.Whisk the plain flour, wholemeal flour, salt and bicarbonate of soda thoroughly.Add in the chia seeds and cinnamon.  Mix well.In another bowl, beat the eggs, caster sugar, muscovado sugar, oil, buttermilk and vanilla till well incorporated.  Add in the mashed bananas.  Mix till …