Pandan Buns

It has been a while since I updated my blog. For the past two months, I had been really busy and lazy. My helper had gone back for her home leave during the one month school holiday. On top of it, I was hospitalised for a couple of days due to colon inflammation. It wasn't a "productive" month for me in terms of cooking and baking. I have since recovered and have resumed my normal activities. Life has resumed since my helper is back, school has started and work continues.

My friend passed me some of her organic homegrown pandan leaves a while ago. Luckily, her leaves survived well in my fridge. I was able to extract them and made them into Pandan Buns. The kitchen was very fragrant when it was baking. The buns were soft and fluffy, but not light though. 

Recipe for Pandan Buns, modified from Super Soft Bread from Victoria Bakes.

(Makes 17 regular buns)


520g Bread flour
6g Instant dry yeast
380g Hydration (28g pandan extract + 25g coconut cream + 140g whipping cream and topped up the rest with full cream milk)
60g Caster sugar
4g Fine salt
65g butter


1. Mix all ingredients, except butter, together and knead till you get a silky and elastic dough. Approximately 3 mins on low speed.

2. Incorporate butter and knead till window pane stage (crucial). Approximately 8mins on medium-high speed. Test for window pane.
3. Let the dough rest for 15mins on the table top, covered with a cloth or cling wrap.
4. Weigh each dough to be 62g (approximately 60-62g). It will yield about 17 pieces.
5. Shape it round, and placed in a tray pan, spacing them out.
6. Let it proof for about 45mins. 
7. At 45th mins, pre-heat oven to 170C.
8. Meanwhile, brush the dough with milk.
9. When the oven is ready, about 15mins later, bake in the lower rack for 16mins, tenting the bread if needed during the last 2 mins.

Serve with kaya or just simply eat it plain.


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