Methods

Filling steps

1. First prepare the filling by mixing all the ingredients into a pot.
2. Heat in low fire until the mixture thickens, bring out of the heat and set aside to cool in refrigerator for 4 hours.
3. Transfer into a piping bag and its set aside ready to be use.

Dough Steps

1. Blend the pandan leaves with water in a blender, strain the blended liquid to get the pandan extract. Set aside
2. Mix all the dry ingredients into a mixer with dough attachment, gently mix the ingredients.
3. Add in the wet ingredient except butter including the pandan extract and IDEAL Evaporated Full Cream Milk.
4. Mix the ingredient in medium speed until the dough stop clinging to the edge of the bowl. Add in butter and continue low speed until butter fully incorporate into the dough
5. Oil a medium size plastic container and transfer the dough into it, cover and let it proof for 1-2 hours until double in size
6. Divide the dough into 50g each, and roll into a ball, lay a parchment paper onto few trays. Place the ball onto the trays equally and use your palm to flatten the ball slightly. Leave it to proof for 1 hour until double or triple in size
7. Heat up a pan with oil in medium heat (180C) Fry the dough each side until golden brown. Coat the bambolone with sugar and pierce the bambolone from the edge to the middle and pipe each bambolone with the gula melaka filling. You can decorate the bambolone with extra gula melaka or whip cream and serve immediately