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
GULA MELAKA BRIOCHE
- 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
Blend pandan leaves with water in a food processor until a fine paste is obtained. Strain pandan juice from the paste. Set aside.
KAYA In a mixing bowl, combine eggs, gula melaka and brown sugar. Whisk mixture by hand until sugar dissolves.
Add coconut cream and 10 ml pandan juice. Stir to mix well.
Strain mixture into a small pot that fit into a larger pot filled with water.
Place pandan leaves inside the small pot and turn on the fire to let water in the larger pot simmer, while stirring the mixture continuously.
As 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.
GULA MELAKA BRIOCHE
Pour 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.
Add 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.
Add 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.
Cover the bowl with a cling wrap and rest for at least 1 hour until the dough doubles in size.
Tip 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.
Place 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.
Put 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.
Preheat oven to 170 C. When the brioche is proved, bake for 20 to 30 mins. Leave to cool on a wire rack.
Mix condensed milk, kaya and pandan juice till well-combined.
Pour cream into a mixing bowl and whip the cream until stiff peaks form.
Gently fold the whipped cream into the condensed milk mixture.
Transfer to a freezer container and freeze for 3 hours or until ready to serve.
ASSEMBLY Spread a tablespoon of the kaya onto the centre of a plate.
Create a desired pattern with the kaya.
Make a cut or scoop out a little bit of the brioche at the top and slightly warm it up in the microwave or oven.
Carefully place the warmed brioche in the centre of the kaya.
Garnish with microgreens and colourful fruit chips of your choice. Sprinkle sea salt, grated gula melaka and granulated coffee powder on top of the brioche.
Scoop the pandan ice-cream and carefully place on top of the brioche.
Pour hot kopi (from your favourite coffeeshop) over brioche before serving.
Recipe: Lauren Sung / Photo: Andy Wong/Rave Photography