Recipes

Kanom Pang (Sangkaya)

Ingredients

Weight/
Volume
Ingredients
GROUP 1
1,000 g Laucke Wallaby Flour 6¼ cups
15 g Instant Dried Yeast 5 tsp
200 g Sugar ⅞ cups
10 g Salt ½ tbsp
GROUP 2
100 g Whole Egg 2 x 50 g
350 g Water 1⅖ cups
260 g Evaporated Milk 1 cup
GROUP 3
100 g Margarine or Butter ⅖ cup
COCONUT JAM
500 g Sugar 2⅓ cups
400 g Water 1⅔ cups
80 g Cornflour ⅔ cup
100 g Whole Eggs 2 x 50 g
400 g Coconut Milk 1½ cups
Pandan Essence - to taste

Method

  1. Coconut Jam

  2. Mix the water and sugar together in a saucepan and heat to make a syrup. 

  3. In a separate bowl mix together the cornflour, whole eggs, coconut milk and pandan essence, add to the syrup and bring back to the boil stirring continuously until the mixture thickens.

  4. Set aside until cold before use.

  5. DOUGH 

    GROUP 1

    Mix all the dry ingredients together on first speed for thirty seconds.

  6. GROUP 2

    Then add the liquids, and mix until well blended.

  7. GROUP 3

    Add the butter/margarine, and mix using second speed until the dough is well developed, and a smooth shiny dough is achieved.

  8. Rest for approximately 1 hour, or until double its original size.

  9. Preheat oven to 200°C.

  10. Cut into 30 gram pieces, round up, and shape into balls, and rest a further 15 minutes.

  11. Flatten the dough pieces, and place the coconut jam in the centre. Carefully fold to seal the jam in the centre.

  12. Be sure that the seal is tight, and place the seal at the bottom on a baking tray.

  13. Proof buns until approximately double the original size, and then egg wash.

  14. Baking time 15 minutes.

  • Specialty Breads
  • Yield: 67 @ 30 grams
  • Bake for 15 minutes
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