Pandan coconut buns
Soft, faintly green, and gone by the afternoon. A cooked-flour starter is what keeps them tender.
- Prep
- 50 min
- Bake
- 20 min
- Total
- 4 hrs
- Makes
- 9 buns
- Difficulty
- Moderate
Ingredients
- 250 g bread flour
- 25 g flour and 125 g water, for the cooked starter
- 120 g coconut milk
- 40 g sugar
- 30 g butter
- 1 egg
- 5 g instant yeast
- 4 g salt
- Pandan, steeped or extract
Method
Whisk the 25 g flour into the 125 g water and cook gently until it thickens to a paste. Cool completely.
Mix everything except the butter until it comes together, then add the butter and knead until smooth and elastic.
Rise until doubled, about 90 minutes.
Divide into nine, shape into rounds, and arrange in a square tin so they touch.
Rise again for 45 minutes, then bake at 175C for 20 minutes until barely golden.
Brush with butter while hot.
Tram’s notes
Steep real pandan leaves if you can find them. Bottled extract works, but use it sparingly or the colour turns synthetic.
Substitutions
Whole milk can replace the coconut milk. The buns will be softer and less fragrant.