Coconut Pandan Bread

Coconut Pandan Bread

Coconut Pandan bread is one of my favorite bread from the bakery store. However, coconut pandan bread is rare to find where I live in the State. Pandan is one of the typical flavors used in Southeast Asia countries, such as Malaysia, Singapore. I was introduced by my in-laws for the first time when I visited them in Malaysia. I was so into the flavor of coconut and pandan, so I tried to make something when I back to the US. This recipe is so simple and easy to follow, so the coconut pandan bread turned out delicious even on my first try. The bread is good enough to impress your family for a healthy breakfast. If you also like pandan and coconut as well, then you really should try it with no doubt.

How to make the pandan coconut paste?

  • The ingredients of pandan coconut paste are simple, which is a mixture of coconut flake, pandan flavor powder, sugar, and melted butter. If you can get the fresh pandan leaf, that will be better. You can cook the pandan leaf with boiling water, and then strain the water for use. Make sure you don’t mix too much pandan juice with the ingredients; otherwise, the paste will be too watery. (1 tsp of the pandan juice will be the right amount for this recipe).

What is the difference between the Chinese style coconut bread and western coconut bread?

  • The main difference between the two is the flour. The Chinese style coconut bread uses the bread flour; in other words, is the high gluten flour makes the bread more chewy and soft. However, the western-style uses the all-purpose flour instead, which makes the texture like cake more than bread and moist.

DifficultyBeginner
Prep Time1 hr 30 minsCook Time35 minsTotal Time2 hrs 5 mins

 250 g Bread Flour
 3 g Self- Instant Yeast
 20 g White Granulated Sugar
 2 g Salt
 20 g Condensed Milk
 100 g Cold Milk
 20 g Unsalted Butter
 1 Whole Egg
 50 g Coconut Flakes
 20 g Melted Butter
 30 g White Granulated Sugar
 30 g Beaten Egg

1

Mix milk with sugar and yeast. Stir bread flour, egg, condensed milk, and salt in a big mixing bowl. Pour the milk mixture into the mixing bowl, and then stir it until it is combined. Knead the dough until smooth.

2

Add butter into the dough, then knead it until the butter is completely absorbed. Knead the dough another 10 minutes.
Transfer the dought to a bowl and covered with a plastic wrap. Let it rise for one hour at room temperature.

3

While the dough is rising, let's make the pandan coconut paste.
Mix the coconut flakes, sugar, pandan flavor powder, and melted butter in a mixing bowl.

4

When the dough is raised, bring it to a flat surface. Press the dough to release the air from it. Flatten the dough into a rectangle shape by the rolling pin. Spread the paste on the dough. (see the picture)

5

Fold the dough twice in the middle to have the paste fully wrapped inside. Flatten the dough by a rolling pin. Then repeat the same directions twice, so the paste should be evenly filled in the dough.

6

Cut the rectangle dough into three strips, then twist the strip one on another.
Transfer to a loaf pan, and cover it with the plastic wrap.
Let it rise for another hour.

7

Pre-heat the oven to 350F, then bake for 30 minutes. Brush with egg wash before putting it into the oven.

Ingredients

 250 g Bread Flour
 3 g Self- Instant Yeast
 20 g White Granulated Sugar
 2 g Salt
 20 g Condensed Milk
 100 g Cold Milk
 20 g Unsalted Butter
 1 Whole Egg
 50 g Coconut Flakes
 20 g Melted Butter
 30 g White Granulated Sugar
 30 g Beaten Egg

Directions

1

Mix milk with sugar and yeast. Stir bread flour, egg, condensed milk, and salt in a big mixing bowl. Pour the milk mixture into the mixing bowl, and then stir it until it is combined. Knead the dough until smooth.

2

Add butter into the dough, then knead it until the butter is completely absorbed. Knead the dough another 10 minutes.
Transfer the dought to a bowl and covered with a plastic wrap. Let it rise for one hour at room temperature.

3

While the dough is rising, let's make the pandan coconut paste.
Mix the coconut flakes, sugar, pandan flavor powder, and melted butter in a mixing bowl.

4

When the dough is raised, bring it to a flat surface. Press the dough to release the air from it. Flatten the dough into a rectangle shape by the rolling pin. Spread the paste on the dough. (see the picture)

5

Fold the dough twice in the middle to have the paste fully wrapped inside. Flatten the dough by a rolling pin. Then repeat the same directions twice, so the paste should be evenly filled in the dough.

6

Cut the rectangle dough into three strips, then twist the strip one on another.
Transfer to a loaf pan, and cover it with the plastic wrap.
Let it rise for another hour.

7

Pre-heat the oven to 350F, then bake for 30 minutes. Brush with egg wash before putting it into the oven.

Coconut Milk Soft Bread