Pandan Raisin Loaf

Yield: 750 g Loaf

Ingredients:
(A)
1 Egg Yolk + Fresh Milk (210 g)
1 tsp Pandan Essence
230 g Bread Flour
70 g Cake Flour
30 g Sugar
4 g Salt
4 g Instant Yeast
18 g Soft Butter

(B)
60 g Raisins

Instructions:
1.  Heat up milk and yolk to 38°C, using double boiling method.
2.  Add the milk mixture, pandan essence, yeast, salt, sugar, flour and butter into the Breadmaker.
3.  Set to Basic Function and 750 g loaf.
4.  Add the raisins after the beep.
5.  Loaf will be ready in about 3 hr 30 min time.

Watermelon Jelly Cake

Ingredients:
(A)
3 Eggs
60 g Sugar
Few drops of Pandan Essence
70 g Plain Flour (Sifted)
40 g Melted Butter

(B)
60 g Whipped Cream
Few drops of Pandan Essence

(C)
1000 ml Watermelon Juice
40 g Sugar
50 g Instant Jelly Powder
Black Sesame Seeds for Garnishing

Instructions:
Sponge Cake:
1.  Preheat Oven to 200°C.
2.  Whisk eggs and sugar until light and fluffy.
3.  Add in colouring and gently fold in the sifted flour.
4.  Add in melted butter and mix till well combined.
5.  Pour batter into a lined 25 cm by 35 cm baking tray.
6.  Bake in the preheated oven for 8 to 10 minutes.
7.  Leave to cool and cut to fit the fluted mould.

Green Tea Cream:
1.  Combine whipped cram with matcha powder.
2.  Spread on the cut sponge cake in the fluted mould.
3.  Refrigerate for a while.

Watermelon Jelly:
1.  Bring watermelon juice, sugar and instant jelly powder to boil.
2.  Remove from heat and leave to cool slightly.
3.  Gently pour into mould.
4.  Leave to cool and keep in fridge until set.

1.  Slice and garnish with black sesame seeds.

Steamed Pandan Sponge Cake

Yield: One 8″ Cake Pan

Ingredients:
(A)
3 Eggs
135 g Sugar
2.5 tsp Cake Emulsifier / Sponge Ovalette

(B)
180 g Plain Flour
3/8 tsp Double Action Baking Powder

(C)
150 g Coconut Milk
3/4 tsp Pandan Essence

(D)
Chocolate Chips or Chocolate Rice

Instructions:
1.  Whisk (A) until light and fluffy.
2.  Add in (B) and whisk till thicken.
3.  Add in (C) and mix till well combined.
4.  Grease the cake pan and pour half the batter into the pan.
5.  Sprinkle the chocolate chips or chocolate rice on top.
6.  Fill the remaining batter into the pan.
7.  Steam in preheated steamer at medium heat for 40 to 45 minutes.

Puteri Ayu (Savoury & Sweet)

We prefer the sweet ones (Orange) which were mixed with orange sugar to the original savoury ones.

Yield: 12

Ingredients:
(A)
1 Egg
45 g Sugar
1 tsp + 1/4 tsp Cake Emulsifier / Sponge Ovalette

(B)
60 g Plain Flour
1/8 tsp Double Action Baking Powder

(C)
50 g Coconut Milk
1/4 tsp Pandan Essence

(D)
Some Grated Fresh Coconut mix with salt

Instructions:
1.  Whisk (A) until light and fluffy.
2.  Add in (B) and whisk till thicken.
3.  Add in (C) and mix till well combined.
4.  Grease the mini Puteri Ayu mould and place some grated coconut at the bottom.
5.  Press the coconut tight onto the bottom of the mould with another mould.
6.  Fill the mould with the batter.
7.  Steam in preheated steamer at medium heat for 20 minutes.

Pandan Cranberry Sugar Loaf

Yield: 2 Long Bread

Ingredients:
(A)
1 Egg Yolk
40 g Fresh Milk
1/8 tsp of Pandan Essence
150 g Bread Flour
50 g Cake Flour or Top Flour
30 g Sugar
1/4 tsp Salt
3 g Instant Yeast
20 g Soft Butter

(B)
30 to 50 g Dried Cranberries
Sugar to Sprinkle
10 to 15 g Melted Butter

Instructions:
1.  Mix all ingredients in (A) in a breadmaker.
2.  Set to Dough Function.
3.  Remove from the breadmaker and punch out the air.
4.  Divide into 6 portions and let them prove for 15 min.
5.  Roll each dough flat and long and add in some cranberries.  Roll up like a swiss roll.
6.  Take 3 rolls and seal one end of the 3 rolls tightly by pressing them together.
7.  Plaid the 3 rolls as if you are plaiding hair.
8.  Let it proof for 45 min.
9.  Brush the top with egg wash.
10.  Bake in preheated oven at 175°C for 20 min.
11.  Brush with melted butter and sprinkle with sugar while it is hot.

Pandan Chiffon Cake

Yield: 12 Servings / 27 cm Chiffon Pan

Ingredients:
(A)
6 Egg Yolks
140 ml Coconut Milk
115 ml Canola Oil
100 g Sugar
200 g Cake Flour or Top Flour
2 tbsp Pandan Flavouring
2 tsp Baking Powder

(B)
9 Egg Whites
100 g Sugar
1.5 tsp Cream of Tartar

Instructions:
1.  Preheat oven at 175°C.
2.  Add ingredients in (A) into a mixing bowl.
3.  Mix evenly till smooth and set aside.
4.  Whisk the egg whites in (B) till soft peaks appear.
5.  Add sugar and cream of tartar and continue to whip till stiff.
6.  Divide the egg white batter into 3 portions to mix with the egg yolk batter till well combined.
7.  Bake in preheated oven for 55 minutes.
8.  Immediately invert it after removal from oven.  Leave to cool and remove from mould when cool.