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Tuesday, October 21, 2008

Pandan Kaya Bread Recipe PLUS Bloggerversary Giveaway!

Dear Readers: I have some news about a giveaway we're running this week. I'll tell you all about it at the bottom of the post, so read on, and I'll see you there!



Remember a few weeks back, when I made some baked red bean buns. After I wrote that post, I started flipping through my Alex Goh "World of Bread" book again just to see if there was something else there that I could bake. And of course, there were several that I wanted to try.

Pandan Kaya Bread

Pandan Kaya Bread

This one really caught my eye because when my mom came to visit, she brought with her several jars of fresh home-made kaya. If you don't know what kaya is, it's a spread made of coconut, eggs and sugar. It's Malaysia's answer to jam.

The traditional way of making kaya takes a lot of time. It's cooked in a double boiler or steamer over low heat and has to be stirred constantly until the consistency thickens up. Maybe one day, I will attempt to do this (like when my kids are all grown up and I am not running around trying to get my life in order--yeah, that time--when is that? Probably never!)

Typically, we eat kaya slathered on buttered toast. Coconut, eggs, sugar and butter over white toasted bread...yes, it's a heart attack waiting to happen but I promise you, you'll die happy!

Fresh Kaya, Slathered on Toast with Butter

Fresh Kaya, Slathered on Toast with Butter

(Yes, I know the date says 2006. That picture was taken the last time we were in Penang. That kaya was seriously good!)

Now, my mom brought us so many jars and even after giving away a few, we still were left with plenty. Fresh kaya just doesn't last that long so I've been wondering what to do with all these leftovers before they go bad. So this Pandan Kaya Bread recipe really caught my eye because I thought I could use up the leftovers and make a yummy bread in the process.

Unfortunately, when I read the recipe carefully, it doesn't call for any kaya at all. Huh! Go figure...with a recipe titled "Pandan Kaya Bread", I'd expect one of the ingredients to be kaya, wouldn't you? Instead, it contains all the elements of kaya--coconut, sugar, eggs. So ok, I'm left with a dilemma: I want to make this bread now because I'm committed and eager after looking at the yummy picture BUT I also want to use up my kaya.

Off the Egg-Beaten Path

So I decide to wing it. I figured... I have kaya so I'm just going to substitute the parts that say coconut, still add one egg (which is actually more than the recipe by weight calls for) and see what happens.

I ended up making this Pandan Kaya Bread recipe TWICE!! The first time, the amount of kaya put in was barely 2 teaspoons after weighing out the substitution. And even though I could taste the kaya, it was just barely there (and I had to add more water to make the dough come to the right consistency).

The second time around I decided to layer in kaya in between the bread balls to give it even more flavor and also added about another teaspoon of it into the dough itself. This bread was definitely better and very tasty.

The Crumble is Key

Now, I realize that not all of you will have leftover kaya handy so I am going to give you the original recipe, without kaya. I'm sure it will taste really good if you just follow it as is.

But if any of you out there are looking to use up your kaya, just take out the coconut and replace that with equal weight kaya and then add another teaspoon. It didn't harm my bread and the texture was soft and fluffy. And don't forget to just slather on more kaya in between the bread balls when you are putting the bread together. It'll bake into the bread and form layers of kaya goodness. So delish!

Oh, one more thing--the crumble is key. The bread itself is just a little sweet but the crumble gives it that extra yumminess that makes you wish the bread had more surface area on top to spread more of that crumble on.

Also, after forming the bread (little balls piled on each other like monkey bread), it didn't really rise very much in the second proofing. But once it hit the oven, it bloated up like Jabba the Hut and filled out my whole bread pan so don't worry if it looks really small when you put it into the oven.

Pandan Kaya Bread

from "The World of Bread" by Alex Goh

Ingredients

(A)
300g Bread Flour
2 tsp Instant Yeast
45g Sugar
1/2 tsp Salt
1/2 Tbsp Milk Powder (I use coffeemate)

(B)
30g egg (it's actually less than one egg, but I didn't bother, just used a whole egg)
60ml Coconut Milk (read my substitution for kaya)
1/2 Tbsp Pandan Juice (I don't have fresh pandan here so I just used my pandan paste--about 1 tsp of it)
Few drops of green coloring (which I omitted as my pandan paste already contains green coloring)
105ml Water

(C)
20g Shortening

(D)
130g Raisins (I did not add this in--I actually forgot and the second time around, I didn't use it since I already had layers of kaya and wanted that to be the dominant flavor)

Crumble
30g Butter (room temp)
30g Sugar
60g All-Purpose Flour

Method
1. Mix (A) till well blended (I just used a spoon and stirred it all up)
2. Add (B), mix to form a dough.
3. Add (C), mix till it forms a smooth dough. I used my Kitchen Aid with the dough hook and mixed it on 4 speed for about 10 minutes with breaks in between when the motor got hot. It's ready when you have the window pane effect.
4. Add (D) if using the raisins, and mix till well blended (I'd probably do this by hand if I did add raisins). Put it into a well-oiled bowl and flip around to oil the dough. Cover with plastic wrap and proof (prove?) for 50-60 minutes.
5. Mix butter and sugar of the crumble ingredients till well combined, then add flour and mix to form a crumble. Set aside or keep refrigerated.
6. Divide the dough into 15g pieces and mould into balls (ok, this was anal and the first time, I actually measured each ball out but the second time around I just guessed and cut them into small balls. It doesn't matter people...just make small-ish balls--about an inch to an inch and a half diameter). Plop half these balls into a greased loaf pan (20cm X 10cm), then put the remaining dough balls on top of them. Makes 2 loaves (or one if your bread pan is huge like mine).

Pandan Kaya Bread Balls Proofing

Pandan Kaya Bread balls proofing


7. Leave to proof for 45 minutes then brush with egg wash. Sprinkle with the crumble.
8. Bake at 350 F (175 C) for 25-30 minutes. Remove from pan and when cool, serve. Or be like me, and wait all of 15 minutes, then cut into it and eat a huge slice while it's warm.

Pandan Kaya Bread

Pandan Kaya Bread

Heaven!

Cheers, Annie

This article was entered in the YeastSpotting roundup, hosted by Susan of Wild Yeast Blog.


Bloggerversary Giveaway

This coming Monday, October 28 marks our blog's 2nd anniversary! It seems like such a long time ago! When we go back and read those first articles, we're so embarrassed at how sparse the writing is. Of course, we weren't spending nearly as much time on the blog as we are now!

But enough about us. This blog has made it to two years, only because of you, our dear readers. If it weren't for your comments, your links and your support, we'd have given up by now. So, to thank you for keeping this blog alive, we're having a bloggerversary giveaway!

The prize is: a bottle of Pandan Paste, for making this Pandan Kaya Bread recipe as well as Pandan Waffles. To sweeten the pot, we're also giving away a package of Red Bean Paste, to make our Baked Red Bean Buns recipe.

Pandan Paste Red Bean Paste

So what do you have to do to win?

Simple - just sign up to receive the House of Annie posts by email. We do this because in previous giveaways, we've had a hard time contacting the winners due to missing contact information. So we need a valid email address and I figure having you sign up and verifying your address is the easiest way for all of us. If' you're already receiving the House of Annie posts by email, then you're in!

Enter your email address:

Delivered by FeedBurner

The winner of the prize will be randomly selected from the list of active email addresses, so you have to verify your email after signing up. (Note: if you do not wish to participate in the prize drawing, just shoot me a message via the Contact page.)

Deadline for entries will be 11:59 PM, Pacific Daylight Time, on Monday, October 26. Good luck!

Hungry for more bread? Click below!

Foccacia w/ Poached Garlic

Portuguese Sweet Bread

Cranberry Raisin Walnut Bread

New York Times No Knead Bread

Monkey Bread

39 Comments:

Angie said...

Looks delicious! :)

Btw I have that same brand of pandan flavouring in my kitchen cupboard. Talk about power of globalisation!

Ramya Vijaykumar said...

Annie the Pandan Kaya bread looks great and to be honest I came to know what Kaya is today... Lovely bread.

Food For Tots said...

I luv homemade kaya! May I know where did ur mom buy in Penang (so that I can ask my mom to get some for me)? Hehehe...!

Fearless Kitchen said...

Wow that bread is green.... it looks really interesting.

Salt N Turmeric said...

Red beans bun? Pandan kaya bun? you're killing me Annie! I want some too.

Kara said...

That bread looks amazing!

Carolyn Jung said...

That is the most vivid green food I've ever seen. Kermit would be proud to nibble on some of that bread.

J said...

I think you'd get a boatload of entries if you added in a loaf of kaya bread to the giveaway. =)

CUMI & CIKI said...

wa.. your pandan kaya bread looks volcanic.. very cool :D

Robert said...

I bet that tastes so good, makes me think it would be great, that green color, for Halloween.

Lydia (The Perfect Pantry) said...

Congratulations on your blogiversary! Two years is a real achievement. I'm looking forward to a third year in the House of Annie.

Susan/Wild Yeast said...

I can confidently say that is the greenest bread I have ever seen. I am intrigued by pandan paste and kaya and this unique and pretty bread.

Lilly said...

Thanks for the well wishes - this looks AWESOME. Talk about "eat the rainbow"! Love it.

Nate-n-Annie said...

@angie - it's the best when you can't get real pandan.

@ramya - thanks! I'm happy to hear our post was useful and educational.

@food for tots - actually it was an auntie in Penang who bought it from a guy who makes it in small batches out of his house. Don't know if he is still doing it.

@fearless kitchen - it's delicious, too!

@salt n turmeric - thanks! It's a good recipe.

Nate-n-Annie said...

@kara - thanks!

@carolyn - it's easy being green if you use pandan extract!

@J - mmmm...no. ;-)

@cumi & ciki - thanks!

@robert - makes me think of Spring.

Nate-n-Annie said...

@Lydia - thanks! and thanks for your support!

@susan - thank! coming from you that means a lot.

Dani said...

Hmm, you piqued my interest about making the kaya. I'm thinking it sound like a job for the thermomix. I'll have to have a bash at the bread first though, it looks delicious.

Clumbsy Cookie said...

That is the most interesting color I've seen in a bread. I love it! Must be like eating Shreck! Congratulations on the bloggervarsary!

noobcook said...

congratulations on your second blogiversary! I really enjoy reading your blog, and the kaya bread looks so tasty ^_^

Nate-n-Annie said...

@dani - kaya is a slow process. can Thermo mix do slow?

@clumbsy cookie - naw, Shreck is really tough and taste like pus. Pandan Kaya bread is awesome!

@wiffy - thanks for the compliment! We really appreciate that.

maybelle's mom said...

That is one lovely, lovely bread. And, I think I too would have been anal about measuring balls.

babe_kl said...

congrats nate & annie on your blogniversary!!!!

pssst you can use up yr kaya this way... http://babeinthecitykl.blogspot.com/2006/09/peanut-butter-cupcake.html

Nate-n-Annie said...

@maybelle's mom - thanks!

@babe_kl - thank you thank you!

Jude said...

Wow. Awesome results. Love the crust and color on it.

Beachlover said...

your bread look soft ! Congratulation on your Bloggerversary! I just bought the same pandan flavour you have last week in Chintown.I like the color and texture ,really green!

Marija said...

The bread look wonderful!

ps: I also feel that way about my first post, but I started to see those as a sign of how much I've evolved since the beginning :)

MyKitchenInHalfCups said...

So I've now added Kaya to my "watch for it" list.
This is beautiful bread. The green is mind blowing! What makes it so green or did I miss that.

Sharon said...

oh, I absolutely love red bean and pandan. Happy blogaversary!

Blur Mommy said...

The bread looks yummy! I will have to try it out soon. If you are interested, I have a super easy way to make kaya using slow cooker on my blog. Here's the link: http://kookyculinary.com/2007/12/09/kaya-toast/

Reeni said...

I'm embarrassed to say I have never used either of these things. They sound delicious! I love discovering new products, thanks for giving us a chance to win these.

Nate-n-Annie said...

@jude - thanks

@beachlover - what recipes are you going to use the pandan in?

@marija - thanks! blogging is a growing process.

@mykitcheninhalfcups - the pandan is green. If you have any friends coming over from Singapore, ask them to get Yakun brand...but don't carry it on ;-)

@sharon - thanks!

Nate-n-Annie said...

@blurmommy - I love your name haha. Thanks for the kaya recipe link!

@reeni - no problemo! Good luck!

Maggie said...

The kaya almost sounds like coconut dulce de leche, yum!!

Nate-n-Annie said...

@maggie - coconut dulce de leche...that's an interesting way to look at it!

Shaheen (Coco) said...

The bread looks great. Darn! I missed the giveaway :(

missy-j said...

This looks yummy! So just to confirm, you layered the kaya between the balls of dough at step 5? How much kaya did you use for that? And you just slathered it on?

Nate-n-Annie said...

@Shaheen - sorry you missed it too. No worries - we'll have more giveaways later!

@Missy-J - yes, we layered kaya between the balls. It was about 1/4 cup in all.

almadenmike said...

Nate -- This recipe looks fabulous ... combining two of my favorite Malaysian ingredients. We'll have to try it!

BTW, Lilian has a recipe for making kaya in the microwave, which is not only much faster but also produces a more consistent and reliable jam than the traditional double-boiler method. Let us know if you'd like her recipe.

-- Mike

Nate-n-Annie said...

@almadenmike - thanks, Mike! When we find a good source of fresh coconut cream, we'll try the microwave style vs the traditional double boiler style.