Pandan Bread

Pandan bread, a sweet and savory delight from Southeast Asia, is a treat for the senses.

This fragrant bread is infused with the distinctive flavor of pandan extract, which pairs perfectly with the richness of coconut milk and the subtle sweetness of sugar.

Ready Time

2 hrs 20 mins

Yields

8 servings

Ingredients

2 cups of bread flour
1/2 cup of warm water
1/4 teaspoon of active dry yeast
1/4 teaspoon of salt
1/4 cup of granulated sugar
1/2 cup of coconut milk
1/2 teaspoon of pandan extract
1 large egg
2 tablespoons of unsalted butter, melted
Confectioner’s sugar, for dusting (optional)

Instructions

Start by activating the yeast: In a small bowl, combine the warm water and yeast.

Stir gently to dissolve, then let it sit for 5-10 minutes until it becomes frothy.

In a large mixing bowl, whisk together the flour, salt, and sugar.

Make a well in the center and add the yeast mixture, pandan extract, and melted butter.

Mix until a shaggy dough forms.

Knead the dough: Using a stand mixer with a dough hook attachment, knead the dough for 10 minutes until it becomes smooth and elastic.

If kneading by hand, do it for 15-20 minutes.

Let it rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.

Prepare the coconut milk mixture: In a small bowl, whisk together the coconut milk and egg until well combined.

Shape the dough: Punch down the dough and divide it into 8 equal portions.

Roll each portion into a ball and then flatten it slightly into a disk shape.

Place a tablespoon of the coconut milk mixture in the center of each disk, then fold and seal the dough to form a ball.

Let it rise again: Place the shaped dough on a baking sheet lined with parchment paper, leaving about 1 inch of space between each ball.

Cover with a damp cloth and let it rise for another 30-40 minutes, or until it has puffed up slightly.

Bake: Preheat the oven to 375°F (190°C).

Bake the bread for 15-20 minutes, or until golden brown.

Cool and dust: Let the bread cool on a wire rack for 5-10 minutes before dusting with confectioner’s sugar, if desired.

Serve warm.

Notes

Make sure to use fresh yeast for the best results, and always check the expiration date. If the yeast doesn’t activate and become frothy, it might be dead or old.

Use high-quality pandan extract for the best flavor.

If you can’t find pandan extract, you can substitute it with a few drops of pandan essence or a teaspoon of pandan paste. Don’t overmix the dough, as this can lead to a dense bread.

Stop mixing once the ingredients come together in a shaggy dough.

If you don’t have a stand mixer, kneading by hand is a great workout! Just be patient and take breaks if needed. Keep an eye on the dough while it’s rising, as the rising time may vary depending on the temperature and humidity of your kitchen.

When shaping the dough, make sure to seal the edges well to prevent the coconut milk mixture from leaking out during baking.

If you want a crisper crust, bake the bread for an additional 2-3 minutes. Keep an eye on it to avoid overbaking.

These breads are best consumed on the same day, but they can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 2 months.

Simply thaw at room temperature or reheat in the microwave or oven before serving.