Recipe:
Bread -
1 cup natural yogurt
2/3 cup steamed and mashed pumpkin
1/4 cup raw flax seeds (soak in water for 10 minutes and drain off water)
2 Tbsp olive oil
1/2 tsp apple cider vinegar
1 tsp pure maple syrup
2 cup bread flour
1/2 cup buckwheat flour
1/2 cup arrowroot flour
1.5 tsp instant active yeast
1 cup natural yogurt
2/3 cup steamed and mashed pumpkin
1/4 cup raw flax seeds (soak in water for 10 minutes and drain off water)
2 Tbsp olive oil
1/2 tsp apple cider vinegar
1 tsp pure maple syrup
2 cup bread flour
1/2 cup buckwheat flour
1/2 cup arrowroot flour
1.5 tsp instant active yeast
Mode: basic, stop the machine after second kneading, remove paddle. Set to 'bake' and on timer to bake 2:00 hr later for proofing purpose.
Crust : light
Size : 1.5 lb or 700g
Crust : light
Size : 1.5 lb or 700g
Kaya -
1 cup freshly grated coconut flesh
1 cup filtered water
4 pandan leaves (chopped)
4 kampung egg (beaten)
1/2 cup brown sugar
1 cup freshly grated coconut flesh
1 cup filtered water
4 pandan leaves (chopped)
4 kampung egg (beaten)
1/2 cup brown sugar
(1) Blend coconut with water and pandan leaves.
(2) Sieve it over a strainer with cheese clooth to remove pulps. Reserve pandan coconut mixture.
(3) Transfer all ingredients to breadmaker in sequence:
a - pandan coconut liquid
b - beaten egg
c - sugar
(4) Set to 'jam' mode and let the machine finish its course. Once done, dish out the kaya and drain off excess water.
(5) Blend the jam till smooth or according to preferred texture. Keep in air-tight glass jar.
(2) Sieve it over a strainer with cheese clooth to remove pulps. Reserve pandan coconut mixture.
(3) Transfer all ingredients to breadmaker in sequence:
a - pandan coconut liquid
b - beaten egg
c - sugar
(4) Set to 'jam' mode and let the machine finish its course. Once done, dish out the kaya and drain off excess water.
(5) Blend the jam till smooth or according to preferred texture. Keep in air-tight glass jar.
Made about a cup of kaya
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