Pandan Custard Soft Bread 斑斓卡斯塔软面包

Pandan Custard Soft Bread made using Sponge Dough Method are so soft and the bread stay soft for days. Added custard filing to the fragrant pandan bread, these bread tastes heavenly. 

This was my 2nd attempt using sponge dough method after I baked the Lazy Doggie Sweet Potato Loaf  back in September 2014. The outcome was totally different from my first attempt. 

The bread turned out so light and soft that I can eat 2 buns at one go and don't feel full! My 7yo son loves this! Pandan bread goes with custard filling, they are simply delicious...好看又好吃！

I can't tell exactly how long it would stay soft because we finished eating the bread on the next day. However, based on the 2nd day texture, I believed it would still soft on the 3rd day.  You may scroll down to the end of this blog post to read some of the reviews from my readers who have tried this recipe. 

I used the same recipe for Pandan Rolls with custard toppings.
Modified the shaping method, the rolls turned out even softer and lighter than my previous attempt.

Photo updated: 17 May 2016

Made some plain pandan rolls without fillings.

Photo updated: 17 May 2016

Photo updated: 17 May 2016

Here's a video to show how I rolled the bread dough. 

Remarks on Step 4 - Roll out the dough twice with 10 mins resting in between.

Day 2... Plain Pandan Rolls packed for my son to snack on after school excursion.
Photo updated 18 May 2016

Day 3... The pandan rolls remain soft and light. Filled with some custard, packed for my son to eat during school recess.

Photo updated 19 May 2016

This recipe was featured in Asian Food Channel official Facebook Fan Page.
7 June 2016

Ingredients:


Sponge Dough: 中种面团：

200g Bread Flour 高筋面粉 200克

4g Instant Yeast 酵母 4克

16g Milk Powder 奶粉 16克

25g Egg (lightly beaten) 蛋液 25克

26g Pandan Juice (blend pandan leaves with water) 斑斓汁  26克 （斑斓叶加水打汁）

72g Fresh Milk 鲜奶 72克


Main Dough: 主面团

65g Bread Flour 高筋面粉 65克

45g Sugar 幼糖 45克

1/2 tsp Salt 盐 半小匙

27g Pandan Juice 斑斓汁  27克 （斑斓叶加水打汁）

30g Unsalted Butter (softened) 牛油 30克 





Filling: Mix together, cover with cling wrap, set aside. Un-use portion can be kept in the fridge.
卡斯塔馅：将全部材料混合均匀，即可。用不完的，可以收在冰箱。

100g Instant Custard Powder 即溶卡斯塔粉 100克

150g Hot Water 热水 150克

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


Method:

1. In a mixing bowl, mix together all sponge dough ingredients. Cover with cling wrap, let it proof for 1 hour. 
将中种面团的材料搅拌成软面团，用保鲜纸盖好，发酵1小时。

2. Add in all main dough ingredients (except butter) to the sponge dough, knead to form a dough. Gradually knead in butter.
将主面团的所有材料（除了牛油）加入中种面团，揉成面团。慢慢加入牛油。

3. Continue to knead until the dough passes the windowpane test. Watch this video if you are unsure what is windowpane test.
继续揉至面筋扩展，表面光滑。

3. Divide dough into 8 portions. Cover with cling wrap and let it sit for 10 minutes.
将面团分割8份，盖上保鲜纸，休面10分钟。

4. Roll out the dough, add custard filling and shape as desired. Cover with cling wrap and let it proof for 1 hour or doubled in size. 
包馅料后造型，放入模型里。用保鲜纸盖好，发酵1小时。

5. Bake in a preheated oven 180'C for 15 minutes.
放入已预热的烤箱，烘180度 15分钟或至金黄色即可。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。


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Some feedback from those who have tried this recipe:

By Geri Loke

By Felicia Lo

By Ailin Hasby

Berry Delicious Yoghurt Popsicle 蓝莓酸奶冰棒

Lovely colour, simple preparation, what's better than this on a hot scorching day?

The little one love it!

Ingredients:

1 Vanilla Yoghurt 香草酸奶 1杯

1 Blueberry Yoghurt 蓝莓酸奶 1杯

Some Fresh Blueberries 少许蓝莓

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


Method:

1. Layer blueberry yoghurt in the popsicle mould. Add some blueberries, layer with vanilla yoghurt.
先放一层蓝莓酸奶在冰棒模。加入少许蓝莓，再放一层香草酸奶。

2. Repeat step 1 until the popsicle mould is full. Freeze it overnight and enjoy!
重复第一步骤至冰棒模填满。盖好放进冰箱冷藏隔夜。即可！若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。


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Enjoy!

Braised Meat With Pork Tendons & Mushrooms ~ Pressure Cooker Recipe

This is the dish that I do not need to refer to any recipe. Just pour in the ingredients and the taste is always perfect without the need of adding additional sauces although every time I cook different amount. That's because practice makes perfect! I have been cooking this (without tendons) for years and I used to add hard boil eggs for my son when he was younger. Now that he is eating well and do not need to 'cheat' him to eat eggs, I started to put in the ingredients that is more beneficial to me! 

TENDONS, my all times favourite! A diet high in collagen is good to provide extra support for our tendons and ligaments, and also increase skin elasticity. 以形补形，that's what the old folks says...




The recipe that I'm sharing here is pressure cooker method. If cooking this dish in conventional pot, just braise 2 hours or until the meat is tender. ;)

This was cooked in conventional stainless steel pot for about 2 hours.  

Ingredients:

(A)

400g Soft Bones (after pressure cooked for 30 mins, the soft bones are EDIBLE!)

6 pcs Pork Tendons (I use fresh one)


(B)

Dash of Five Spice

Dash of Garlic Pepper

12g Rock Sugar

1 tsp Sesame Oil

15g Shao Xing Hua Tiao Wine

50g Soy Sauce

1 tsp Dark Soy Sauce

1/2 Star Anise

15g Oyster Sauce

4 Shiitake Mushroom



(C)

1 thumbs size Ginger (about 7 slices)

6 cloves Garlic

Hot Water 

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 


如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！



Method:

1. Mix all ingredients (A) and (B) in a bowl. Cover with cling wrap, keep in the fridge and let it marinate overnight. 

2. Heat some oil in the pressure cooker pan, I am using WMF Perfect Pro 3L pot. Add in garlic and ginger, cook until fragrant. Add in (A+B), reserve the marinates. Cook until no more sizzling sound. Add in marinates and water just enough to cover the meat, or mix with the marinates to make 250ml.

3. Close with the cover and set the knob to 2.

4. Use medium heat until the cooking indicator rises to the 2nd orange ring.

5. Reduce heat to low and let it cook for 30 minutes.

6. When the cooking is over, turn off the heat. Wait till the indicator (orange ring) go down or turn the knob to lock/ unlock to release pressure. When there's no more pressure, unlock and open the cover. 

7. It's ready by now.  If you like my recipe, click here, LIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Sugarcane Sweet Corn Pork Ribs Soup ~ Pressure Cooker Recipe 竹蔗玉米排骨汤 - 清润，清热解毒

This is another nutritious soup that I like. Sweet in taste and it's good for cooling the body heat and detoxifying. Best to drink on a scorching hot day like this. 


The recipe that I'm sharing here is cooked in WMF Perfect Pro Pressure Cooker. If you do not have a pressure cooker, you can cook this in a conventional pot. Just bring it to boil, then simmer for 2 hours. 

Ingredients: (Yield 4 servings)

300g Pork Ribs

1 Organic Sweet Corn

200g Fresh Sugarcane

1 Dried Cuttlefish (washed, soak in hot water for 15 minutes, discard water)

5 Red Seedless Dates

1 litre Hot Water

Some Sea Salt or Himalayan Salt (add to taste, optional)

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


Method:

1. Wash the pork ribs, immerse in hot boiling water for 5 minutes. Discard the water.

2. Put all ingredients (except salt) in the pressure cooker. I am using 4.5L WMF Perfect Pro pressure cooker.

3. Close with the cover and set the knob to 2.

4. Use medium heat until the cooking indicator rises to the 2nd orange ring.

5. Reduce heat to low and let it cook for 30 minutes.

6. When the cooking is over, turn off the heat. Wait till the indicator (orange ring) go down or turn the knob to lock/ unlock to release pressure. When there's no more pressure, unlock and open the cover. The soup is ready by now.

7. Optional: Add salt to taste, if using. Repeat step 3 - step 5, cook for 10 minutes. 

8. Repeat step 6 or just leave it covered and serve later. The remaining heat will further enhance the flavour of the soup. If you like my recipe, click here, follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Seafood Soup 海鲜汤底

This rich and flavourful seafood soup is the essence of the combination of prawns, dried silver fish and pork bones. Can you imagine how delicious it is when all these 3 ingredients come together in a pot of soup?....not to forget the sweetness from the carrots and onion! It makes a superb soup base for noodles, rice vermicelli, spaghetti, macaroni or almost anything that you can think of. 

Just an idea ~ Mee Sua (aka Chinese thin noodles) in seafood soup. 

Made Seafood Soup Hor Fun for our after-school lunch. The best part of having this at home is that you can add as many toppings as you want… 

Mine would always end up with no sight of hor fun:P

Photo updated: July 2023

Ingredients: 材料

25 large Prawn Heads 虾头 25只

3 pcs Soup Bones 猪骨／汤骨 3块

1 large Onion (peeled, cut into chunks) 洋葱 1粒

4 slices Ginger 姜 4片

2 Carrots (peeled, cut into chunks) 胡萝卜 2条，去皮切块

2 tbsp Dried Silver Fish/ Anchovies 银鱼干 2汤匙（也可用江鱼仔）

1.5L Hot Water 热水 1.5公升

Seafood Soup.
Different types of prawns used yield different colours.
Photo updated: 3 July 2018

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.
如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


Method: 步骤

1. Heat oil in a skillet, cook the onion and ginger until fragrant.
烧热少许油，爆香洋葱和姜。

2. Stir in prawn heads, cook until fragrant. 
加入虾头，拌炒煎香。

3. Meanwhile, immerse pork bones in hot boiling water for 5 minutes. Discard water. 
猪骨用热水烫过。

4. Add in pork bones, carrot, silver fish/ anchovies and water. Bring to a boil.
加入猪骨，胡萝卜，银鱼干和热水。煮滚。

5. Cover and simmer for 30 minutes.
盖上，转小火煮30分钟即可。

6. When it's completely cooled, strain and transfer to some freezer-safe containers. You may use it on the same day or keep in the freezer for later use.
若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my post on your news feed. 

Enjoy!

By readers. some feedback from those who have tried this recipe:

By Tracy Mak

By Tracy Mak

Korean Japchae With Seafood 韩式炒冬粉

We have been paying S$24 for a plate of Japchae at the Korean BBQ restaurant almost every weekend. And that is without seafood, just vegetables, noodles and beef/ chicken/ pork. Replicate this at home is SO SIMPLE! Again, no cooking skill required, just the right ingredients, that's all we need. ;)


Ingredients: (yield 2 servings)

100g Korean Sweet Potato Noodles

1/4 Salmon Tail (cut into chunks, season with some garlic salt)

5 Prawns (deveined) 

1/4 Carrot (peeled, shredded/ julienned, mine was finely shredded because my boy didn't like carrot)

3 Baby Corn (sliced)

3 cloves Garlic (minced)

3.5 tbsp Korean Original BBQ Sauce

1 tbsp Water

Handful of Baby Spinach

1 tsp Sesame Oil

Some White Pepper, add to taste

1 stalk Spring Onion (cut into 2" long)

Toasted Sesame Seeds

Some oil for cooking. 

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Cook noodles in hot boiling water for 8 minutes. Discard water, rinse with ice water, drain and set aside.

2. Heat oil in a skillet, pan fry salmon and prawn. When the bottom is brown, flip over. Add in garlic and some white pepper, cook until fragrant.

3. Push the salmon and prawns to the side, add in baby corn and carrot, drizzle the sesame oil on baby corn and carrot, stir and cook for few seconds, stir in cooked noodles and cook for few seconds. Stir in 3 tbsp of BBQ sauce.

4. Cook until there's no more sizzling sound, add spinach, 1/2 tbsp BBQ sauce and water. Stir fry until everything is cooked. Stir in spring onion. Garnish with some toasted sesame seeds and serve warm.

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Enjoy!