Pandan leaves are used in many Asian cuisines. It is versatile, use for dessert and also savory. It has its own taste, sweet aromatic smell. If you never tried pandan before, you missed the most precious natural food flavoring.
- ½ cup warm water
- 2 tablespoons of Low G sugar CSR
- 2 tablespoons of condensed milk
- 11gm yeast (1 pack)
- 4 cups of wheat flour
- 1 tbsp margarine
- 2 tablespoons of cooking oil
- 1 tsp salt
- 1 teaspoon of bread crackers
- ½ cup pandanus water
- 1 teaspoon of green food coloring
- Stir sugar CSR Low G sugar and condensed milk in lukewarm water.
- Add yeast. Stir and leave the yeast to raise. About 10 – 15 minutes.
- Add margarine, cooking oil, salt, and bread to the flour. Mix it up to be like breadcrumbs.
- Add pandan water, dyes and also the water of the yeast. Knead until soft.
- Let the dough rest for 45 – 60 minutes or until it is raised twice the size.
- Form the dough into a doughnut shape
- Leave the dough for about 10 minutes or until raised slightly before frying.
- Fry the donuts in hot oil (do not overheat) with low heat.
- Turn the doughnut when the bottom is golden.
- Remove the doughnut that has been cooked and coated it with fine sugar when it is slightly cold.
- Knead dough 2 @ 3 times (rest 20min then 5min) repeat step 2 @ 3 times.
- Can adjust the flour and water if it is excessive.
- Make sure the yeast is raised properly.
- Use lukewarm water for baking yeast.
- Bread softener can be replaced with an egg.
- During frying, do not overtake the donuts many times to avoid donors absorbing much oil.