Monday, October 14, 2013

SriKaya & Steamed Pandan Bread Pudding

Since I moved in to my own place, I have not get myself a new oven as my kitchen is not fully done yet. 

Have been begging hubby for a new oven and a KitchenAid but it does seems like I'm not getting 1 any sooner as we've spent most of the our cash on the entire house already. I need to redo my open kitchen to fit in the oven and make it into a baker friendly space. I need a year, probably. Can you believe it, A YEAR?? I still have to go to my mum in law place to bake. It's a hassle. My passion was put to test.

So I moved myself to concentrate more on steaming methods. Since I always wanted to master the art or traditional Malay dessert, this was the time.

Every month of Ramadhan, my mum in law will make this steamed dessert. It was a dessert I would not missed. I would create a space for it even when I'm full or I would even start with dessert first. I was a no.1 fan of that.

I watched her make it. The ingredients was simple and the steps was idiot-proof. But my challenge was, she never go with measurements. She goes with estimation of all indgredients. All!!!

So i braced myself and follow each and every step, writing down every single details. And when it was done, it tasted the same. I got her estimation right. Yay! So here is my share of the recipe. You might be just on time to prepare this for Eid Ad'ha.

There is 1 recipe for 2 types of items. You would need 2 x 6 inch pan.or a heatproof bowl

Sri Kaya Recipe

500ml of coconut milk. ( m.i.l advised to used the packet and not the box ones )

10 pandan ( screwpine ) leaves - to blend
1/2 cup of water
6 eggs
1 cup of white sugar
1/2 tsp Pandan paste ( optional ) - I recommend to add for nicer color
2 pandan leaves - to tie knot a place in the steamer for fragrance.


  1. Put your steamer to boil. I have a 2 tier steamer and for this, I'm using both tiers.
  2. Blend 10 pandan leaves with 1/2 cup of water. Sieve and take the juice.
  3. Mix all coconut milk, add in the pandan juice.6 eggs and sugar. Mix well.
  4. Add in the pandan paste for an absolute pandan flavor.
  5. Pour 2/3 of the mixture to the 6 inch round pan ( 2 inch high ) or till 3/4 full - You can use any heat proof glass bowl if you do not have any of the cake pans.Remember that you need to leave some mixture for the bread pudding.
  6. Steam this for 30 - 40 mins and you will get something like this.I steamed both Custard and Bread pudding together.

Steamed Pandan Bread Pudding

150 grams 1-2 days old bread. I used french loaf leftovers. Spread some butter if you love like i did.

1/3 cup of water
1/3 mixture of the Sri Kaya mixture


In a large bowl, mix the 1/3 SriKaya mixture with 1/3 cup of water.
Pour in the cut/ pulled bread. Let the bread soak for about 3-5mins.
Pour the bread mixture into the prepared pan.
Steam for 30 - 40 minutes.
And you will get this. Do not worry when you open up the steamer and see your bread as if it wants to burst, it's normal. It will go back to its shape once it's out from the steamer.

Easy peasy isn't it?

And once all is done, I love eating them warm while hubby love it cold. You may keep leftover for the next 2 -  3 days in a tight container.

Take spoonfuls of both and enjoy them together and you'll be in Pandan heaven. One of my most comforting dessert.

Well I hope that there is enough time for you to make this Eid Ad'ha. 

Salam Eidul Adha everyone.

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