Prep 3 hrs • Bake 30 mins • Makes 2 loaves
Coconut & Pandan Loaf
Add a spring in your step with this scrumptious, fragrant loaf for breakfast.
- 500g bread flour
- 230g pandan chlorophyll (recipe below)
- 50g eggs
- 50g butter
- 30g sugar
- 25g milk powder
- 10g salt
- 8g enriched yeast
- 200g freshly grated coconut
- 200g gula Melaka
- pandan chlorophyll
- 10 pieces pandan leaf
Prepare the pandan chlorophyll. Wash pandan leaves then julienne them.
Soak them in 300g of water overnight.
On the next day, combine the pandan leaves and water into a blender and blend until fine.
Get a cheesecloth and strain out the chlorophyll. This will be the hydration for this bread.
Prepare the fillings. Steam the coconut with a few pieces of pandan leaves.
Once soft and fluffy, toast them in a pan and add in the gula Melaka.
Add a pinch of salt, as this will balance out the fillings.
Cool and set aside.
Prepare the dough. Combine all the dry ingredients into a mixer and create a well in the middle to let the egg sit in it.
On low speed, mix the ingredients together.
Let it mix for about 3 mins, then gradually pour the chlorophyll into the dough mixture.
Correct the hydration with normal cool water.
Once the dough is formed, add the butter to the dough.
Check for window stage, then set the dough aside and let it proof for one hr.
After proofing, fold and roll the dough into a rectangular shape.
Lightly dust the work surface.
Add the fillings to the dough and start to roll lengthwise.
Tighten up the roll, then using a sharp knife, make a cut in the middle lengthwise. Now you have two pieces of dough.
Braid them together and place them in a mould.
Brush egg wash for colour.
Preheat oven to 200C.
Let the dough proof for one more hr.
Load dough into the oven and bake for 30 mins.
Let it cool completely before serving.
RECIPE NORHALIS MD. SOM |
Photographs MD. Shafik MD.SOM
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