Coconut Pandan Rolls – Soft Fluffy Pandan Buns with Sweet Coconut Filling
Coconut Pandan Rolls are soft, fragrant Malaysian snack rolls infused with the tropical aroma of pandan and a delicious sweet coconut filling. Perfect for teatime or a delightful snack, these rolls are enhanced with a moist coconut filling and lightly browned for a golden finish.
- Prep Time: 2 hours 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 rolls 1x
- Category: Snack
- Method: Baking
- Cuisine: Malaysian
Ingredients
Scale
Dough
- 1 cup milk (240ml)
- 1 large egg
- 3½ cups unbleached white bread flour (525g)
- 3 tbsp butter (42g)
- ¼ cup sugar (55g)
- ½ tsp salt
- 1 tsp pandan paste
- 2 tsp active dry yeast
Filling
- 2 tbsp butter (melted) (28g)
- 2 cups sweetened coconut flakes (6 oz/170g)
Instructions
- Prepare the dough in bread machine: Pour milk into the bread machine pan, then add the egg. Sprinkle the flour evenly over the milk and egg. Add the butter, sugar, salt, and pandan paste in separate corners of the pan. Make a shallow indentation in the middle of the flour and add the yeast. Insert the pan into the bread machine and set it to the dough cycle, then start the machine.
- Toast the coconut flakes: While the dough is being prepared, dry fry the sweetened coconut flakes over medium heat, stirring constantly for about 10 to 15 minutes until golden brown. Remove from heat and allow to cool completely.
- Prepare baking pan: Grease a 9-inch square cake pan lightly to prevent the rolls from sticking.
- Shape the dough: When the bread machine dough cycle is complete, take the dough out onto a lightly floured surface. Punch it down gently to remove air bubbles and roll it into a 15-inch square shape.
- Add filling and roll: Brush the dough square with the melted butter, then sprinkle the toasted coconut flakes evenly over it. Roll the dough into a jelly-roll shape starting from one edge; it may elongate as you roll.
- Cut and arrange rolls: Cut the rolled dough into 12 equal pieces. Place each piece cut side up close together (but not touching) in the prepared pan to allow rising.
- Second rise: Cover the pan loosely with oiled plastic wrap and place it in a warm area to rise for 30 to 45 minutes, or until the rolls expand and touch each other.
- Bake: Preheat the oven to 400°F (200°C). Bake the rolls for 20 to 22 minutes or until they turn golden brown on top.
- Cool and serve: Let the rolls cool slightly in the pan before transferring them to a wire rack to cool completely or serve warm.
Notes
- You can knead the dough by hand or use a stand mixer if you do not have a bread machine. Mix all dough ingredients and knead until smooth and soft. Allow it to rise until almost doubled in size, about 1 to 1.5 hours. Hand kneading takes 10 to 15 minutes, while a stand mixer takes about 5 to 7 minutes.
- Dry frying the coconut flakes enhances their flavor by adding a toasty note and reducing moisture.
- Use unbleached bread flour for better gluten development and a soft, chewy texture.