Sometimes the tastiest things are the simplest ones. These pandan milk bread rolls are soft, fluffy, and infused with the rich aroma of pandan and creamy coconut milk. Delicious on their own as a buttery, fragrant snack, they’re also easy to dress up — fill them with whipped buttercream for a cream bun, or spread with butter and ube halaya, coconut jam, or red bean paste for an extra indulgent twist.
Looking for more simple recipes like this? Check these out:
- Soft Raisin Yogurt Buns
- Black Sesame Banana Bread
- Chinese Sausage Steamed Bun
- Muah Chee aka Peanut Mochi
Pandan Coconut Milk Bread Rolls
Soft, fluffy buns infused with fragrant pandan and enriched with creamy coconut milk. Lightly sweet, aromatic, and perfect for breakfast or an afternoon treat.
Equipment
- stand mixer & mixing bowl
- pastry brush
- sauce pot
- 10×10 baking dish or equivalent
- Parchment Paper
Ingredients
Pandan Coconut Milk (optional)
- 4 pandan leaves, roughly chopped
- 225 g full fat coconut milk
Tangzhong
- 100 g full fat coconut milk or homemade pandan coconut milk from above
- 20 g bread flour
Bread dough
- 125 g full fat coconut milk or homemade pandan coconut milk from above
- 1 tsp active dry yeast
- 75 g cane sugar
- 335 g bread flour
- 1/2 tsp kosher salt
- 1 egg
- 1/2 tsp pandan extract
- 55 g unsalted butter room temp
Other
- 2 tbsp full fat coconut milk for brushing
- black sesame seeds for decoration
Instructions
Pandan Coconut Milk (optional)
- Make the pandan infused coconut milk by blending together coconut milk and pandan leaves in a food processor. Then, strain out the pandan pulp using a strainer, cheesecloth, or coffee filter, making sure to squeeze out all the liquid. Measure the coconut milk, you should have about 225g. If you are under, just top it off with coconut milk.
Pandan Coconut Milk Bread
- Make the Tangzhong: combine flour and coconut milk in a pan and heat it on medium heat, constantly mixing until a paste with the consistency of pudding or mashed potato forms. Transfer to a bowl and let cool for 5-10 minutes.
- Heat up coconut milk for the bread dough into a microwave for 30s. It should be warm but not too hot to the touch. Pour the warmed coconut milk into your mixing bowl and sprinkle a tsp of cane sugar (from the 75g cane sugar) on top. Then sprinkle on the active dry yeast. Allow the yeast to bloom, about 5-10 minutes.
- Combine the remainder of the dry ingredients together: sugar, flour and salt in a separate bowl.
- After the yeast has bloomed, stir in the Tangzhong, egg, and pandan extract. Mix until well combined.
- Attach your mixing bowl to your stand mixer and put it on speed 2 (or knead setting). Slowly add in your dry ingredients and allow it to knead for about 3-5 minutes or until the dough comes together in a rough ball.
- While the dough is kneading, add the butter a little at a time. Once fully incorporated, keep kneading until the dough is smooth and passes the windowpane test. To check, gently stretch a small piece of dough — it should stretch thin enough for light to pass through without tearing easily.
- Shape the dough into a ball, cover and allow it to proof at room temperature for 2 hours.
- Once the dough has proofed, transfer it to a lightly floured work surface and divide it into 9 even pieces about 78g-80g each.
- Roll out each piece into a ball and place it in a prepared baking dish. Cover and allow the dough to proof for 45min-1hr at room temperature.
- Preheat the oven to 350F.
- Brush the top of the proofed rolls with coconut milk and sprinkle on black sesame seeds (optional) for decoration.
- Bake the rolls for 25 minutes or until the tops have turned golden brown.
- Allow the rolls to rest in the baking dish for 15 minutes. Then, transfer it to a cooling rack to cool completely. Enjoy!
Notes
Recipe adapted from Mother of Milk Bread recipe from Mooncakes & Milk Bread
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