PANDAN SAGO GULA MELAKA PUDDING

As I have always mentioned, I love sago either sweet or savoury.  This is another recipe which I have tried from this month's selected cookbook 'In Love With Pandan'.  The pudding turned out so well and it is like eating a bowl of cendol.

This recipe is quite similar to my earlier post [here], but I like this one better with the pandan flavour.  It is easy to prepare with only 3 procedures to follow.

Recipe adapted from my selected Cookbook for Cookbook Countdown Event#4 - Ricky Ng's book 'In Love with Pandan' [modified]

Ingredients

[makes 8 dessert bowls]

300 gm sago - rinsed, drained and soaked for 10 minutes - drained

1 litre or more water

1 tsp pandan paste

200 ml thick coconut milk + 1/4 tsp salt

200 gm palm sugar [gula Melaka] + 100 ml water + 1 blade pandan leaves

1. Bring water to boil in a saucepan, add in soaked sago to cook.  Stir constantly to prevent clamping, cook until sago is translucent [about 15 minutes].
2. Remove from heat, strain into a fine strainer and rinse under running tap water to remove the starch.  Drain well and transfer into a bowl.  Add in pandan paste, mix well.
3. Scoop sago into individual mould.  Chill in the fridge for 45 minutes before serving.
4. Meanwhile, simmer coconut milk over low heat until thick.  Set aside.
5. Bring gula melaka, water and pandan leave to boil and simmer until thick.  Strain, set aside.
6. Serve chilled sago with coconut milk and palm sugar syrup.
   
   
   
   
    
   

I'm linking this post with Cookbook Countdown Event#4 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray

English Bread Pudding with Walnuts and Crumble Toppings

It's unavoidable to have leftover bread slices when breakfast is most of the time bread.  and buns.  Over the week, I have accumulated about 4 cups of bread and it's high time I 'get rid' of them.  Fastest way I believe is making Bread Pudding or breadcrumbs.

 

Bread pudding is an old fashioned dessert [but I'm having it for breakfast] that had its humble beginnings in the 13th century England.  It was first known as a 'poor man's pudding' as it was made from stale leftover bread that was simply moistened in water to which a little sugar, spices and other ingredients were added.
Here 's the simple recipe with 2 parts to prepare, the bread cubes and custard to moisten the bread.  I baked this quantity in 2 x 6" square baking tins [cos' I'm giving 1/2 portion to my neighbour].  You can use a 7" or 8" square tin, the difference is only in the thickness of the pudding.

 

Ingredients

[serves 4]

4 cups of bread cubes [diced bread slices]

1/2 cup raisins [you can use any other dried fruits]
2 eggs

350 ml milk [can use 1/2 cream and 1/2 milk for richer flavour] 

40 gm sugar

1 tsp vanilla essence
2 tbsp melted butter
1/2 cinnamon powder [optional]

30 gm toasted walnuts - chopped
crumble toppings [optional]

1. Greased baking pans with butter and sprinkle a little flour on the base and sides.
2. Place the diced bread and raisins in the baking pans, evenly spreading them. Set aside.
3. Whisk sugar and eggs until creamy and light [this step is for a light and fluffy textured bread pudding].   Then add in vanilla essence and cinnamon powder.  Whisk for a second to mix well.  Add in the milk and melted butter.  Stir to combine well all the ingredients.
4. Gently pour egg and milk custard mixture all over bread.  Press down a little with a spatula to cover bread with custard.
5. Sprinkle the toasted walnuts and crumble toppings on top.  Leave for about 1/2 - 1 hour to allow bread to soak up the custard.
6. Steam-bake in preheated oven at 150 degrees C for 1 hour.  Remove and serve warm.

Crumble Toppings

20 gm castor sugar

25 gm butter

45 gm plain flour

• Use your finger tips to mix the ingredients until it resembles bread crumbs
• Keep in a container and store it in the refrigerator for later use.

I'm submitting this post to Aspiring Bakers#24 - Jellies and Puddings [October 2012] hosted by Charmaine of Mimi Bakery House 
and also to Bake Your Own Bread hosted by girlichef

Happy Flour: Raisins Bread Pudding with Crumble Topping

While browsing through Happy Flour blog, I was attracted to her bread pudding recipe that uses only 1 egg and moreover with crumble topping.   Since I have several slices of my Walnut Loaf left, I set my mind to finish off the bread by making it into a pudding.   This portion is enough for 2-3 persons.

I like it  because the quantity is small, the ingredients are easily available and the method is simple.  Best of all, I can prepare it ahead of serving time and the freshly baked, warm bread pudding is ready within 20 minutes.  My hubby loves it.  I reduced the sugar a little as I added more raisins and sultanas.  Afraid it maybe too sweet.

For the recipe, please hop over to Happy Flour: Raisins Bread Pudding with Crumble Topping

SIMPLE BREAD PUDDING

Since I bake bread almost every alternate days, I have some leftover loaf bread in the fridge.  We always will eat freshly baked bread for breakfast.  As I have enough leftovers, so today I make bread pudding for breakfast.

Ingredients

[serves 2-3]

9 slices of bread - diced

1 piece of cheddar cheese [broken in pieces]

1 tbsp of dried cranberries

2 eggs

200 ml milk 

2 tbsp  sugar

pinch of salt and cinnamon powder

1 tbsp butter

1. Mix sugar, milk and eggs.  Set aside.
2. Greased baking pan and place half portion of sliced bread, top with half the dried cranberries and half of the cheddar cheese.  Drop some butter sparsely on top then repeat the process with the balance ingredients.
3. Pour egg and milk mixture all over bread and sprinkle some fine salt, cinnamon powder and sugar on top.  Leave for about 15 - 30 minutes for the bread to soak up the milk.
4. Bake in preheated oven at 180 degrees C for 40 minutes.  Remove and serve warm.