Heartsoul Desserts

The Heart and Soul of my Baking Journey coming alive

Archive for the tag “pandan”

2nd part to Pandan and Coconut series

So these are the last 2 recipes/posts for the Pandan and Coconut series that I wrote for CintaDapur.com.

Article #4: Fusion – Pandan Pannacotta with Coconut Jelly

Article #5: Traditional – Kueh Seri Muka (my favourite Nyonya kueh)


The Daring Bakers Challenge March 2011: Yeasted Meringue Coffee Cake

Last month I started doing a monthly challenge and this will be my second one, though a little bit late posting, I’m still very proud to present my version of the challenge..

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

This made me very excited as I hadn’t baked bread (well, actually it’s a yeasty cake) in ages.. This yeasted meringue coffee cake is “a gorgeous brioche-like dough is rolled jellyroll style around a whipped meringue and whatever filling you choose, shaped into a wreath and baked.” A basic recipe was given and we added in our own fillings.. so I made two different combinations as the dough yield produces 2 x 500g cakes.

Filled Meringue Coffee Cake (recipe from Jamie’s dad’s recipe collection)
Makes 2 round coffee cakes, each approximately 10 inches in diameter
The recipe can easily be halved to make one round coffee cake

Ingredients for the yeast coffee cake dough

  • 600g flour
  • 55g sugar
  • 5g salt
  • 7g active dried yeast
  • 180ml whole milk soy milk
  • 60ml water (doesn’t matter what temperature)
  • 135g unsalted butter at room temperature
  • 2 large eggs at room temperature

Ingredients for the meringue

  • 3 large egg whites at room temperature
  • ¼ teaspoon salt
  • ½ cup caster sugar
  • ½ teaspoon vanilla
  • ½ teaspoon pandan extract (Note: take out ½ the meringue before adding the pandan extract)

Ingredients for filling combination #1: Vanilla meringue, Banana puree, Cinnamon sugar, Chopped walnuts and Dark chocolate chips

  • 1 large banana (mashed)
  • 1 teaspoon cinnamon
  • 1 teaspoon caster sugar
  • 100g chopped walnuts

Ingredients for filling combination #2: Pandan meringue, Toasted coconut and Crushed peanuts

  • 50g toasted coconut
  • 50g crushed peanuts

And Egg wash before baking: 1 large Egg
Icing sugar to dust on top after baking (optional)


  1. Prepare the dough: In a large mixing bowl, combine 230g of the flour, the sugar, salt and yeast.
  2. In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted.
  3. With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 150g flour and beat for 2 more minutes.
  4. Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.
  5. Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.
  6. Prepare the filling #1: In a small bowl, combine the mashed banana with the cinnamon and sugar. Chop the walnuts and measure out the chocolate chips to sprinkle on later. 
  7. Prepare the filling #2: Toast the coconut in the oven (180 degrees) for 5 minutes. Measure out the crushed peanuts ready for sprinkling later.
  8. Once the dough has doubled, make the meringue: In a clean mixing bowl (I used a kitchen aid or you can use any electric beater with a metal bowl), beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form. Take out half the mixture and then add the pandan extract and beat until the colour is evenly distributed for Filling #2.


Assemble the Coffee Cakes:

  1. Line 2 baking trays with baking paper.
  2. Punch down the dough and divide in half. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle.
  3. Filling combination #1: Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate). Spread the banana cinnamon puree, sprinkle the walnuts and chocolate chips.
  4. Repeat with the remaining dough, meringue and fillings. Filling combination #2: Spread the other half of the meringue (pandan flavoured) evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate). Sprinkle the toasted coconut and crushed peanuts.
  5. Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.
  6. Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 ½ cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.
  7. Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.
  8. Preheat the oven to 180°C. Brush the tops of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.
  9. Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool.
  10. Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling. These are best eaten fresh, the same day or the next day.


The Pandan and Coconut series

For the month of March, my articles for CintaDapur.com are all about the relationship about the two most used ingredients in Malaysian cooking. Please feel free to wander through and have a read of each article.. some of which are old traditions and others have a fusion flare to it.. enjoy!

Article #1: Mr Pandan and Mrs Coconut

Article #2: Fusion – Pandan Peanut Scones


Article #3: Traditional – Ondeh-Ondeh

There will be three more articles coming.. stay tuned!

Article #2 – Kueh Bangkit

So here’s my 2nd attempt at writing an article for cintadapur.com, another Chinese New Year favourite: Kueh Bangkit a.k.a Tapioca Flour or Coconut cookie. Click link for recipe.


Present Desserts Assignment

So for one of our classes, we had to produce an Assignment that had 5 unique desserts and present it as a Restaurant Menu and include the recipes.. went a bit gung-ho and made them from scratch..

Presenting to you.. my Restaurant ‘Oriental Charm’.. fusion desserts for the Adventurous at Heart..



Happy Halloween…

So I was invited to a friend’s Halloween party.. and we had to come up with unique names for our food.. I chose to do Poisonous Pandan Pannacotta with soap scum (toasted coconut), I even had a Biohazard sign on the container.. =) The full menu is listed on Mei Sze’s blog.. awesome nite.. met so many new people too!!


Some of my favourite things

So I hadn’t seen some friends in awhile.. so when I was invited for a get-together, I jumped at the chance to bake some goodies..

2 types of brownies: dark choc ganache and dark choc walnut and little pandan cupcakes with kaya


Raph’s 21st Birthday Party

So I had part-volunteered to do this for Raph’s party cos it would have been an awesome learning experience catering for a function and also I have known Raph for about 5 years now and it was such a privilege to be “part-of-the-family”…

Catered for 150 guests, all desserts of course: 1. Gourmet Jelly Slice in Wine Taster glasses (mango vanilla, pandan coconut and raspberry vanilla) using Pannacotta as the middle rather than the usual jelly slice ingredients, 2. Dark Choc Ganache Brownies and Walnut Brownies and 3. Banana cake with cream cheese icing


Perfect little Pandan cake

So experimented with pandan again and it turned out really well, pandan cupcake with kaya filling, tasted like pandan chiffon cake..


Malaysian inspired food!

So we were supposed to have a Malaysian-themed party cos it’s Merdeka on Monday 31st August.. threw some things together and here’s the Pandan Flavoured Nutty Scone, with Kaya instead of the usual Jam and Cream! woohoo! Oh and the other two pictures are my attempt at Prawn Sambal and Roti Jala (however, the stupid mould wouldn’t work so I had to make Roti Pancake.. haha!!)

 pandan scone prawn sambal roti jala-pancake

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