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  • Writer's pictureEmily Yeo

Gula Melaka Fruit & Nut Bread

Once in a while I like to have a slice of sweet bread for breakfast or snack in the afternoon, with a cup of good tea. I turn to fruit and nut breads like this when I’m tired of my regular breakfast, and when I have lots of extra dried fruit and nuts cluttering up my cabinets. This is a super healthy way to start the day, and I guarantee you won’t be hungry again for a long while. This bread is super fluffy, soft and moist. It seems to stay fresh longer than most other ordinary homemade bread. Also, the assortment of add ins results in a beautiful mosaic of fruits and nuts when you slice into this bread. Each piece is unique!



You know I love bread, but I’ve given this gula melaka fruit & nut bread an indulgent and familiar Asian twist with tropical flavours of pandan and gula melaka palm sugar. Did you know that gula melaka is also known as palm sugar or coconut nectar sugar is low in glycemic index (GI)? I have always loved the smell and taste of gula melaka, thus I decided to incorporated them into my bread. Boy, was I happy with the result!



I used Yudane method here for this loaf. Yudane bread, which has a slightly sweet taste and texture that is similar to cooked rice, has become very popular in Japan. Yudane method is quite similar to Tangzhong (water-roux) method. Yudane breads stay very soft just after baking and stays fresh longer too. It is because of lactobacilli bacteria fermentation (good bacteria fermentation).



Yudane dough is prepared by:

  1. mixing boiling water and flour (instead of cooking over the fire)

  2. at a ratio of 1:1

  3. dough uses 20% of total flour in the recipe

  4. the mixed dough can only be used at a minimum of 4 hours later or overnight in the fridge.

IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂

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