Let me let you in on my very delicious secret on not just these amazingly fluffy Pandan Coconut Bread, but also on how to eat them! This is a must-keep bread recipe and method that I know perhaps you will adopt the same habit as me in eating these!
Its been a while since I baked items such as brownies and cookies. I assure you that after this Pandan Coconut Bread recipe, those recipes will be coming your way!
Let me first start off by describing how awesome these Pandan Coconut Bread tastes like.
On top of having a not-to-be missed aroma from the Pandan added, there’s an additional richness from the coconut milk. It is also extremely fluffy and soft yet with a nice bite to it that you will find it effortless to eat and wanting more!
Then here comes my little secret! I like to serve my Pandan Coconut Bread with a nice serving of kaya (also known as coconut jam) as well as a serving of desiccated (or shredded) coconut. Dip it in kaya and then the shredded coconut and I assure you that you will be the most popular person in the party!
However, there is sure to be a challenge behind such goodness. I am glad to assure you that the challenge here is slight. You will face it, very likely, in the final step when you shape these bread.
When we use coconut milk in these buns, it makes the dough slightly sticky.
Fret not, you can either coat the dough while shaping, or to generously coat your hands with bread flour. This will prevent it from sticking to your hands while facilitating the shaping procedure.
Another point that I would like you to take note will be the usage of Pandan. I prefer to use Pandan extract for the convenience. However, what if you are using Pandan juice?
To solve that problem, simply let the freshly Pandan juice sit overnight in the refrigerator. When you are ready to make these buns, take 15-20ml of the concentrated layer at the bottom. Also reduce the amount of milk by 10ml to compensate for the additional liquid from the Pandan juice. Do adjust accordingly on how much Pandan you are using as there are varying yields from blending!
Without further ado, let me present the recipe for these amazing Pandan Coconut Bread!
Fluffy Pandan Coconut Bread Recipe
by Javier Tan June-01-2019
An aroma from the Pandan, a richness from the coconut milk. This is an amazing Fluffy Pandan Coconut Bread recipe that will be sure to please!
Ingredients For Water Roux / Tangzhong:
3 Tablespoon + 1 Teaspoon or 50ml Water
3 Tablespoons or 45ml Milk
2 Tablespoons or 18g Bread Flour, Sifted
2 and 3/4 Cups or 330g Bread Flour
1/4 Cup + 2 Tablespoons or 75g Granulated White Sugar
3/4 Teaspoon or 4g Table Salt
1 Tablespoon or 8g Instant Dry Yeast
1 Large Egg, Room Temperature, 55g each
1/4 Cup or 60g Unsalted Butter, Melted
1/4 Cup + 1 Tablespoon or 75g Milk
1/4 Cup + 2 Teaspoons or 65g Coconut Milk
1 and 1/2 Teaspoons or 7.5ml Pandan Extract
All that was made Water Roux / Tangzhong
1/2 Cup or 60g Bread Flour
1 Egg, lightly beaten
Prepare the Water Roux / Tangzhong. Mix all 3 ingredients and heat using a saucepan at medium low heat. Whisk or using a fork, stir frequently until the flour has all dissolved without clumps and you form a sticky, slightly thickened gel.
Cover the water roux and leave to cool. Meanwhile, mix Bread Flour, Sugar, Salt, and Yeast together in a large bowl. Make sure to put the salt and yeast at separate places before mixing.
To another small saucepan, melt the butter at low heat.
Once fully melted, turn off the heat and to the melted butter add in the water roux/tangzhong, pandan extract, coconut milk, egg and milk and mix well until it forms a single wet mixture. You can also add them separately to the dough later.
Add in half of the wet mixture into the large bowl containing the dry ingredients and knead using a dough hook attachment at medium low speed for 30 seconds or until clumps can be observed.
Mix in the second half and knead well for another 6 minutes at high speed and 4 more minutes at the medium high speed. Once done, the dough will no longer stick to the bowl when you use a spoon to dislodge it and it must pass the windowpane test. If it’s too wet, add in 10g more of bread flour (up to 20g) and if its too dry, add in 10g more of milk (up to 20g) and mix for another 2 more minutes.
Transfer the dough to a large bowl and sprinkle some water on top of the dough. Cover it with a damp cloth or plastic wrap and proof for an hour.
Once an hour is up, poke a hole at the center of the dough to release the excess air.
Shape into little balls of dough with aid of bread flour. I weighed the total weight of my dough and divided it by nine, each ball of dough weighed approximately 70g. Make sure to dust off the excess bread flour.
Transfer the little balls of dough into your baking tray ( I am using a 8 x 8 inch ), then cover and proof for another 25-30 minutes.
Start preheating the oven at 180 degrees C when the proofing is about to be completed.
Apply egg wash to the top of the buns and bake for about 19-23 minutes.
Yield: 9 Delicious Buns!
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Store at room temperature for up to 5 days. Optimally, eat it within 4 days!