Coconut Pandan Buns

Bread

In a small saucepan, add the 25g flour and 100g water. Whisk to combine and heat on medium, whisking until the mixture turns into a thick paste. Transfer to a bowl, press clear wrap onto the paste and allow to cool.

In the bowl of your stand mixer, add in the yeast, warm milk and half of the sugar. Mix and allow it to sit until the mixture foams. Once it foams, add in the flour, the rest of the sugar, salt, egg and cooled paste. Mix with your dough hook on medium until combined and then on high until you get a smooth ball. Reduce the mixture to low and add in the butter a little at a time until it is absorbed into the dough. Turn the mixture to high and knead for about 10 minutes until the dough is smooth and elastic.

Transfer to an oiled bowl, cover and allow to rise in a warm space for about 1 hour until doubled in size.

Coconut paste

In a small bowl, mix together the coconut, sugar, egg and butter. You should have a fairly thick mixture.

Assembling buns and baking

Once the dough has doubled, remove from the bowl into a floured counter. Roll out to approximately 11x15” rectangle. It does not have to be exact.

Spread the pandan kaya over the dough followed by the coconut mixture.

Roll the dough up tightly like cinnamon rolls. Divide the log into 12 pieces and place each in the cavity of a muffin tin. Cover and allow to rise for 45 minutes to an hour.

Preheat the oven to 350F.

When the buns have risen, bake in the oven for 25 minutes or until golden.

Remove, allow to cool on a cooling rack and enjoy.