Lo and behold! This Pandan Coconut Swirl Bread is inspired from a local Southeast Asian kuih (bite-sized snack), Kuih Dadur. Like Kuih Dadur, this Pandan Coconut Swirl Bread has a fragrant pandan exterior that wraps around the sweetened coconut!

Pandan is one of my favourite flavours with origins in South East Asia and is absolutely fragrant.

Also, we will be making sweetened coconut which is sweetened by Gula Melaka, known as Palm Sugar. However, you can feel free to omit the coconut and instead use the sweetened coconut milk or just kaya (coconut jam).

Nonetheless, should  you prefer something neater, omit the shaved coconut, or make it as a filling in small little buns instead of swirls. Ultimately, I still picked swirls as I find it enticing and creative. Done in swirls, this Pandan Coconut Swirl Bread will be messy to eat but will retain its superb taste. Therefore, do serve it in a plate or bowl for the best experience!

My favourite part of this recipe will be how fluffy, fragrant and soft this bread is. As can see from the video, the recipe can be slightly time consuming. Still, I assure you that it is well worth your time!

Nonetheless, please pay attention to your bread. You will have to perform the windowpane test (Do ask me if you are not sure), to access if the bread is ready. Should the dough is too wet, knead more flour in. Vice versa, if its too dry or clumpy, add some milk or water gradually. Do knead the additional ingredients in. The added ingredients, if not kneaded in properly, the final baked product will have clumps of flour!

The video has done a fair bit of the explanation. However, please feel free to ask me for help if you need! Without further ado, the recipe.

Pandan Coconut Swirl Bread Recipe
by Javier Tan July-28-2019

Inspired by Kuih Dadur, this Pandan Coconut Swirl Bread contains a fluffy and fragrant pandan bread with sweetened coconut swirls. A delicious delight!

Ingredients
Water Roux / Tangzhong:

  • 3 Tablespoon + 1 Teaspoon or 50ml Water
  • 3 Tablespoons or 45ml Milk
  • 2 Tablespoons or 18g Bread Flour, Sifted

Bread:

  • 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

Sweetened Coconut Filling:

  • 1/4 Cup or 60ml Coconut Milk
  • 1 Cup or 60g – 80 g Desiccated / Shaved Coconut ( The more coconut, the messier )
  • 1/4 Cup or 45g Palm Sugar (Gula Melaka)

Shaping:

  • 1/2 Cup or 60g Bread Flour

Glaze:

  • 1 Egg, lightly beaten
Instructions
  1. First, 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.
  2. Then, 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.
  3. Next, 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.
  4. After that, 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.
  5. Then, 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.
  6. Thereafter, 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.
  7. Meanwhile, prepare the sweetened coconut filling. Heat up the Palm Sugar and Coconut Milk together until the Palm Sugar has melted (medium low heat). Then add in the desiccated coconut and stir for it to absorb the sweetened coconut. Set aside to cool.
  8. Once an hour is up, poke a hole at the center of the dough to release the excess air.
  9. Roll the bun out or shape it into little balls. For the swirl version, follow as per stated on the video. For simple filling, simply roll out the bread dough and place the filling in the middle before wrapping up.
  10. Place them in the baking tray and proof for another 20-25 minutes. You can preheat the oven to 180 degrees C during this time.
  11. Brush the dough with egg wash and bake for about 19-23 minutes or until golden brown at the top. Use an aluminium foil to cover if it is browning too quickly.
  12. Serve and enjoy!
Details
  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 9 Delicious Buns!

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Store at room temperature for up to 4 days. Optimally, eat it within 3 days!

Enjoy!
– Bakeomaniac, Javier Tan