Most of us can’t say no to Pandan or Coconut treats, but have you tried a combo of Coconut Pandan Buns? We have, and we’d like you to try this recipe to level up your normal baking game! Make some this weekend to dip into *kopi panas* or pair it with fresh Pandan Kaya for some extra delicious umph!
|"Ingredients: 350g Bread Flour|
|75g Castor Sugar|
|165 ml Coconut Milk|
|20 ml Milk|
|1 pkt/8g Instant Dry Yeast|
|1 large Egg|
|30g Unsalted Butter (cut into small pieces)|
|½ tsp Salt|
|1 tsp Pandan Extract|
|1 tsp Corn Flour|
- Put the bread flour, sugar, salt, and yeast in a large mixing bowl (don’t add the yeast directly to the salt), and set aside.
- In a small bowl put in the coconut milk, milk, egg, and pandan extract then whisk it together.
- Add dry ingredients to your stand mixing bowl with a dough hook, then put it on the lowest speed adding the wet ingredients and leave it to mix for 1 min.
- After 1 min, increase speed slightly (to speed 2) and knead for 10 minutes, then rest the dough for 10 minutes.
- Turn the mixer on again (at speed 2)and knead the dough for another 10 minutes. Slowly add in the butter to the mixture, and the dough will become shiny and well combined.
- Form the dough into a ball, then place it back into the mixing bowl and cover & rest it until it more than doubles in size (approx 1 hour).
- Remove the dough from the bowl and check the texture, it should be quite stretchy.
- Put some oil on your table surface and start to divide the dough into 16 portions, and shape them into balls by pulling the sides of the dough towards the bottom. Put them in a lined baking tray then cover and rest them for 20 minutes, until they rise again.
- Lightly sprinkle some corn starch on the top of the buns (this prevents burning the top, but you can also put some melted butter if you prefer). Bake them in a preheated oven at 170°C⁻ for about 20-22 minutes they should be lightly browned and sound hollow when tapped.