ktj95z2020-10-16T16:41:21+08:00Thu, 30 May 2019|Dough, Bread, Loafs and Rolls, Recommended|
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
For 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
For Shaping:
- 1/2 Cup or 60g Bread Flour
For Glaze:
- 1 Egg, lightly beaten
Instructions
- 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.
Details
- Prep time:
- Cook time:
- Total time:
- Yield: 9 Delicious Buns!
Notes:
- 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 myInstagram,Facebook Page, orYouTube🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
- Store at room temperature for up to 5 days. Optimally, eat it within 4 days!
Enjoy!
– Bakeomaniac, Javier Tan
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29 Comments
Chan Yim Mei01/06/2019 at 8:08 pm - Reply
You are really a masterchef ..young but awesome 👏
Javier Tan02/06/2019 at 3:30 pm - Reply
Thank you for the kind praise 😀 Master Chef is more of fine dining but I am a home version of that! I really like home made food and nothing beats the happy feeling of making your own food and feeling accomplished from it! 🙂
Josh21/07/2019 at 12:17 pm - Reply
Can I use this recipe in bread machine? Any changes if so?Thanks
Javier Tan25/07/2019 at 12:51 am - Reply
Hello Josh! Thank you for leaving a comment!
I have yet to experiment a bread machine version of this. I will try to come out with it maybe within a month or so if that’s not too late :)?
Josh28/07/2019 at 1:48 pm - Reply
Thank you! Looking forward into it 🙂
Justine26/02/2020 at 5:17 pm - Reply
Hi there! Will I be able to use a milk alternative in the tangzhou? E.g. almond or coconut
Javier Tan28/02/2020 at 5:50 pm - Reply
Javier here. I am not too sure if the alternative will work but almond sounds like a good possible choice to work with. The flavour might be slightly affected.
Vania13/06/2020 at 7:59 am - Reply
Hi! Have you tried this recipe in a bread machine ? Thanks!
Javier T.13/06/2020 at 11:53 am - Reply
Hey Vania!
You can try a similar recipe which I have adapted for the breadmaker here:
https://bakeomaniac.com/pandan-loaf-breadmaker-recipe/Hope that helps 🙂
KT26/12/2019 at 6:10 pm - Reply
Can I use active dry yeast? Any changes in the procedure if so? Thanks!
Javier T.03/01/2020 at 11:27 pm - Reply
Oh my apologies for the late reply! Yes you can use active dry yeast but i would suggest adding it to the milk when they are at room temperature or lukewarm 🙂
Sham21/05/2020 at 12:41 pm - Reply
Hi there! What can we use instead of eggs pls? Thank you.
Javier T.21/05/2020 at 3:23 pm - Reply
Hey Sham! I am quite unsure on how to substitute eggs in bread as eggs do contribute a little to texture.
However, I am curious of you made breads without eggs before? Maybe i can work out a substitute from the current recipe you are using 🙂
Amy04/05/2021 at 5:06 pm - Reply
I’ve used pureed silken tofu to replace eggs in bread. 3-4 tbsp of pureed silken tofu replaces 1 egg. The protein in tofu works much the same as eggs, at least in the softer asian-style breads I’ve tried. You may want to add a bit more fat to replace the lost flavor, though.
Javier T.17/05/2021 at 10:56 pm - Reply
Hey Amy! Thank you so much for your sharing and contribution to the recipe thread! That sounds like a really good idea and I have never explored or known about this method until you told me about it 🙂 Will give it a look and try some day!
Jessica29/05/2020 at 4:47 am - Reply
Hi! This didn’t turn out for me and my dough was still really wet and sticky… I tried to add more flour and it looks like it’ll turn out at first then it just quickly incorporates and becomes wet and sticky once again… any suggestions on how to fix this for next time?
Javier T.29/05/2020 at 11:39 am - Reply
Hey Jessica! Thank you for dropping by and trying out my recipe! Regarding the stickiness, you might have to knead it longer and coat your fingers with flour to if it helps. I do find the dough sticky at the start too but as I work with it, it becomes less sticky towards the end (if hand kneaded).
Hedda30/05/2020 at 4:33 am - Reply
Dear Jessica–bread is a tricky thing. It is not precise and it depends a lot on whether you have a dry or humid environment. I ended up having to put a lot extra flour just because right now my kitchen is humid. Be one with the dough. Just add tiny amounts at a time. It will come together. I believe in you <3
Jessica26/06/2020 at 5:12 am - Reply
Thank you!! <3
Theda20/06/2020 at 3:17 am - Reply
Hi there! How would you make this by hand? I don’t have the space for a stand mixer in my kitchen 🙁
Javier T.20/06/2020 at 1:55 pm - Reply
Hey Theda! You can most definitely make this by hand through hand kneading 😀 it would take more time, but its possible. I have tried it myself before! However, I found it a little tiring for me.
Val02/07/2020 at 12:29 pm - Reply
hi Javier, can I add the kaya filling in the buns before baking?
Javier T.02/07/2020 at 4:08 pm - Reply
Hey Val! You most definitely can 😀 add it at the last stage when you are shaping and before doing the second proofing 🙂 It will come out amazing!
ER17/07/2020 at 11:18 am - Reply
I would like to use the tangzhong method to other bread recipes. Is there a standard recipe that can be used? Thank you.
Javier T.18/07/2020 at 12:36 am - Reply
Hey ER! https://bakeomaniac.com/fluffy-hokkaido-milk-buns-recipe/
You can give the above recipe a try! Its my foundation recipe that’s so versatile and easy to work with 🙂
Zoey Zee28/09/2020 at 12:29 am - Reply
Hi Javier! It’s me again, trying another recipe. I recently got a bread machine and I tried your bread maker recipes. For some reason, my bread comes out dry in the bread maker so I just decided to use it as a kneader. Anyway, I try this recipe (just using the kneading function in the bread machine), then took it out to proof/bake. IT’S PERFECT!! Thank you. I’m so happy about the texture. I’m very impatient (zero skills in baking), and had many bake fails LOL. To finally get the right texture is very satisfying. Thanks for all your recipes!!
Javier T.03/10/2020 at 11:57 pm - Reply
Hey Zoey, am so glad to hear from you again and that you like the recipe 😀
I am so glad too that you enjoyed the bread and that you managed to make it to standarsd in your own kitchen! Its definitely not easy learning everything in the kitchen but I am really happy you managed to execute it so well, and that you are happy with your bake 🙂 Also, take your time to learn and feel free to ask if anything pops up! Thank you for your kind appreciation too 🙂
sally23/01/2021 at 9:05 am - Reply
do i need to line the baking tray with paper or grease it?
Javier T.23/01/2021 at 1:15 pm - Reply
Hey Sally! Yup, I line it with baking paper but without grease. I am afraid if there’s grease, sometimes the buns can get too oily.