After I had figured a "cheat" around the whole lava brick French toast thingy, I began improvising. I was brain-storming for lots of ideas, this is one of them. I actually wanna do a matcha + anko version tho. But somehow or rather, my inner-Singaporean told me to go with the Onde Onde idea. I guess the rest is history.
To be honest, the fillings didn't explode like the previous salted egg version. Perhaps it is the ratio? Hmm... But I wouldn't call this an epic kitchen fail tho, as the fillings still have that lava-effect and the flavors are incredible. The combination of gula melaka, pandan and coconut are just heavenly!
My daughters, back in 2018, kept asking, "why aren't we having this for brunch every day?" The eldest even said, "this beats pancakes and waffles." Maybe I should start making this again and maybe this time, I will make that matcha + anko idea into fruition. In closing, I really hope you will give this recipe a try. What other ideas can you think of around this "hack"?
Gula Melaka / Palm Sugar, 70g
Evaporated Milk, 25g
Unsalted Butter Softened, 40g
Custard Powder, 15g
Milk Powder, 17g
Thick White Sandwich Bread, 3 Slices
Egg Lightly Beaten, 1
Evaporated Milk, 1.5 TBSP
Pure Pandan Paste, 1/2 TSP
Unsalted Butter, 2 TBSP
Desiccated Coconut, For Garnishing
Cast Iron Skillet / Pan
Prepare the custard.
In a sauce pot over medium heat, add palm sugar and evaporated milk.
Stir to combine well and until the sugar has dissolved.
Remove from heat and transfer into a bowl to cool down slightly.
Add in butter.
Cream until well combined.
*If the sugar mixture is too hot, as soon as you add in the butter, the mixture will split.*
The mixture should be light and fluffy.
Steve in the custard and milk powder.
Mix until well combined.
*Make sure no lumps.*
Cover with cling film, making sure the film is in contact with the custard.
Set aside in the fridge for at least 2 hrs or until firmed up.
Prepare the French toast.
Slice out the middle portion of 1 sandwich bread, leaving the crust and about 1/8 inch border.
In a shallow bowl, whisk together egg and evaporated milk.
Brush the egg mixture onto the edges on all the bread slices.
Stack the sliced-out bread onto another bread as shown in the photo above.
Spread the custard to fill the hole fully.
Cover with the remaining slice of bread.
Whisk pandan paste into the egg mixture until well combined.
Dredge the bread into the egg mixture.
In a skillet over medium-low heat, add butter.
Once the butter has melted, place in the stack of bread.
Toast the bread until browned on both sides.
*Use 2 spatulas to carefully flip the bread.*
Remove from heat and transfer onto serving plate.
Garnish with desiccated coconut.