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

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

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.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…