Roti & Kopi In The Garden City


This local coffee shop breakfast staple is given a refreshing update using two favourite Asian ingredients – pandan and gula melaka – by pastry chef Lauren Sung from SPRMRKT Kitchen & Bar. 


PANDAN JUICE (makes about 30 ml for kaya and ice-cream)

5 pcs pandan leaves, chopped

50 ml water


2 eggs

40 g gula melaka, chopped

40 g brown sugar

50 ml coconut cream

10 ml pandan juice

1 pc pandan leaf, cut into small pieces


125 g pastry flour

2 g salt

30 g sugar

4 g instant yeast

25 g full-fat milk

1 egg

50 g unsalted butter, softened

180 g gula melaka (palm sugar), portioned into 6 x 30 g pieces

Microgreens, fruit chips, grated gula melaka, sea salt, granulated coffee powder for garnishing (optional)


100 g sweetened condensed milk

70 g kaya

20 g pandan juice

230 g cream



1Blend pandan leaves with water in a food processor until a fine paste is obtained. Strain pandan juice from the paste. Set aside.

2KAYA In a mixing bowl, combine eggs, gula melaka and brown sugar. Whisk mixture by hand until sugar dissolves.

3Add coconut cream and 10 ml pandan juice. Stir to mix well.

4Strain mixture into a small pot that fit into a larger pot filled with water.

5Place pandan leaves inside the small pot and turn on the fire to let water in the larger pot simmer, while stirring the mixture continuously.

6As the mixture cooks, it will thicken and become sticky. Keep stirring until the mixture is of a desired custard-like consistency, about 20 mins. Pour out the mixture and set aside to cool completely, then store in an airtight container and refrigerate.


1Pour pastry flour into the bowl of a mixer fitted with a dough hook. Add salt and sugar to one side of the bowl and instant yeast to the other side.

2Add milk and egg, and mix on slow speed for 1 min, then on medium speed for a further 10 mins, until a soft, glossy and elastic dough is achieved.

3Add butter and continue to mix for a further 5 mins, scraping down the bowl periodically to ensure that the butter is thoroughly incorporated. The dough should be very soft.

4Cover the bowl with a cling wrap and rest for at least 1 hour until the dough doubles in size.

5Tip the dough onto a lightly-floured table and fold it in a few times to knock out the air. Divide dough into 6 equal pieces. Shape each piece into a smooth ball and flatten it.

6Place a piece of gula melaka in the centre of dough and seal it. Turn dough over so that the sealed surface is underneath. Shape into a smooth ball.

7Put each dough ball into an individual mould greased with butter. Cover with cling wrap and leave to prove for at least 30 mins, or until the dough has risen to almost the rim of the mould.

8Preheat oven to 170 C. When the brioche is proved, bake for 20 to 30 mins. Leave to cool on a wire rack.


1Mix condensed milk, kaya and pandan juice till well-combined.

2Pour cream into a mixing bowl and whip the cream until stiff peaks form.

3Gently fold the whipped cream into the condensed milk mixture.

4Transfer to a freezer container and freeze for 3 hours or until ready to serve.

5ASSEMBLY Spread a tablespoon of the kaya onto the centre of a plate.

6Create a desired pattern with the kaya.

7Make a cut or scoop out a little bit of the brioche at the top and slightly warm it up in the microwave or oven.

8Carefully place the warmed brioche in the centre of the kaya.

9Garnish with microgreens and colourful fruit chips of your choice. Sprinkle sea salt, grated gula melaka and granulated coffee powder on top of the brioche.

10Scoop the pandan ice-cream and carefully place on top of the brioche.

11Pour hot kopi (from your favourite coffeeshop) over brioche before serving.