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If you’re on the lookout for a wonderfully fragrant and irresistibly soft treat, let me introduce you to the enchanting world of the Coconut Pandan Rolls Recipe. These rolls blend the creamy richness of coconut with the vibrant, grassy notes of pandan, creating a snack that’s as delightful to smell as it is to eat. Perfect for a mid-afternoon tea or a comforting snack anytime, this recipe transforms simple ingredients into a bakery-worthy delight that’s absolutely worth every minute of your love and effort.
Ingredients You’ll Need
Getting the ingredients right is the first step to nailing this Coconut Pandan Rolls Recipe. Each item plays a crucial role — from lending moisture and sweetness to bringing that unmistakable pandan hue and aroma to life.
- 1 cup milk (240ml): Adds creaminess to the dough and helps activate the yeast.
- 1 large egg: Contributes richness and helps bind the dough together for a soft texture.
- 3½ cups unbleached white bread flour (525g): The foundation for a chewy, tender roll with good structure.
- 3 tbsp butter (42g): Infuses the dough with moisture and buttery flavor, keeping the rolls soft.
- ¼ cup sugar (55g): Sweetens the dough just enough to complement the coconut without overpowering.
- ½ tsp salt: Enhances all flavors and balances the sweetness beautifully.
- 1 tsp pandan paste: Provides that iconic green color and a fresh, herbal fragrance unique to pandan.
- 2 tsp active dry yeast: Gives the dough a light, airy rise that results in fluffy rolls.
- Filling – 2 tbsp melted butter (28g): Used to brush the dough and help the coconut flakes stick deliciously.
- Filling – 2 cups sweetened coconut flakes (6 oz / 170g): Adds a crunchy, sweet, tropical texture inside the rolls.
How to Make Coconut Pandan Rolls Recipe
Step 1: Prepare the Dough
Start by pouring the milk into your bread machine pan, followed by the egg. Then, gently sprinkle the flour over these liquids, making sure not to stir. Add butter, sugar, salt, and pandan paste into separate corners of the pan. Finally, make a small indentation in the center of the flour and drop in the yeast. Snap the pan in place and select the dough cycle. This setup ensures your dough develops that tender, fragrant base essential for these rolls.
Step 2: Toast the Coconut Filling
While the dough is working its magic, toast the sweetened coconut flakes in a dry pan over medium heat. Stir constantly so they turn a beautiful golden brown without burning. This step unlocks a nutty flavor and delightful crunch that perfectly contrasts the softness of the dough later on.
Step 3: Shape the Rolls
Once the dough cycle finishes, tip out the dough onto a floured surface and gently punch it down. Roll it into a 15-inch square, brush generously with melted butter, then sprinkle the toasted coconut evenly on top. Roll it up tightly like a jelly roll, which helps layer the flavors beautifully. Cut into 12 equal-sized pieces for perfect, shareable rolls.
Step 4: Final Rise and Bake
Arrange the rolls cut side up in a greased 9-inch square pan. Cover with lightly oiled plastic wrap and leave in a warm spot for 30 to 45 minutes until they nearly touch and puff up. Preheat your oven to 400°F and bake for 20 to 22 minutes until golden brown on top. Let them cool slightly in the pan before transferring to a wire rack — this keeps them soft while allowing steam to escape.
How to Serve Coconut Pandan Rolls Recipe
Garnishes
A light drizzle of condensed milk over warm rolls enhances the moist filling and adds a luscious sweetness that’s impossible to resist. You might also sprinkle a few toasted coconut flakes on top to echo the delicious filling and add a little texture contrast.
Side Dishes
These Coconut Pandan Rolls stand wonderfully on their own, but pairing them with a hot cup of tea or a creamy coffee can elevate your snack time to a cozy ritual. For a more substantial spread, serve alongside tropical fruits like mango or papaya to complement the pandan’s fragrance.
Creative Ways to Present
If you’re looking to impress at a gathering, line these rolls up in a bamboo steamer basket or on a rustic wooden board. Pair them with small bowls of coconut jam or kaya to offer dipping options. For a fusion twist, spread a layer of cream cheese inside before rolling for a tangy surprise.
Make Ahead and Storage
Storing Leftovers
Store any leftover Coconut Pandan Rolls in an airtight container at room temperature for up to two days. Keeping them sealed helps retain their softness and keeps that lovely pandan aroma fresh.
Freezing
If you want to enjoy these rolls later, freeze them after the final rise but before baking. Wrap them tightly in plastic wrap and a layer of foil, then freeze for up to one month. When ready to bake, thaw overnight in the fridge and bake fresh for best results.
Reheating
To bring your rolls back to life, warm them gently in a preheated oven at 350°F for about 5 to 8 minutes. This method restores their soft texture and releases that inviting pandan scent anew. Avoid microwaving as it can make the rolls tough or rubbery.
FAQs
Can I make this recipe without a bread machine?
Absolutely! You can mix and knead the dough by hand or with a stand mixer fitted with a dough hook. Just be sure to knead until the dough is smooth and elastic, then let it rise in a warm place until doubled in size before shaping.
What is pandan paste and where can I find it?
Pandan paste is a concentrated flavor made from pandan leaves, commonly used in Southeast Asian baking. You can find it in Asian grocery stores or online. It provides the signature aroma and lovely green tint that makes this recipe special.
Can I substitute sweetened coconut flakes with fresh coconut?
For best flavor and texture, sweetened toasted coconut flakes are ideal. Fresh coconut is much moister and milder, so if you use it, expect a different texture and less sweetness in the filling.
Is it possible to make these rolls vegan?
Yes, with some adjustments. Use plant-based milk (like coconut milk), replace the egg with a flax or chia egg, and substitute butter with vegan margarine. The dough may behave slightly differently, but the rolls will still be delicious.
How long does the dough need to rise?
The initial dough rise during the bread machine cycle or after hand-kneading usually takes 1 to 2 hours until doubled. After shaping into rolls, allow a second rise for 30 to 45 minutes so they are light and fluffy when baked.
Final Thoughts
I truly hope you give this Coconut Pandan Rolls Recipe a go because it’s one of those rare treats that’s both comforting and exciting with every bite. Whether for a simple afternoon pick-me-up or a show-stopping snack at your next gathering, these rolls bring a taste of Malaysia straight to your kitchen, wrapped in soft, fragrant goodness. Happy baking!
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Coconut Pandan Rolls Recipe
- 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
Description
Coconut Pandan Rolls are soft, fragrant Malaysian snack rolls infused with pandan flavor and filled with sweet toasted coconut flakes. Perfect for tea time or snacking, these rolls feature a moist, buttery filling enhanced with a touch of condensed milk for extra richness.
Ingredients
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 dough in bread machine: Pour milk into the bread machine pan and add the large egg. Sprinkle the flour evenly over the milk and egg. Add butter, sugar, salt, and pandan paste at separate corners of the pan. Make a shallow indentation in the middle of the flour and add the active dry yeast. Close the bread machine lid, set it to the dough cycle, and press start.
- Toast the coconut flakes: While the dough is being prepared, place sweetened coconut flakes in a dry skillet over medium heat. Stir constantly for 10 to 15 minutes until golden brown. Remove from heat and let cool.
- Prepare the baking pan: Lightly grease a 9-inch square cake pan and set aside.
- Roll out the dough: When the dough cycle completes, remove the dough from the machine and place it on a lightly floured surface. Punch down gently and roll into a 15-inch square.
- Add filling and shape rolls: Brush the rolled dough evenly with the melted butter. Sprinkle the toasted coconut flakes over the buttered dough. Roll the dough tightly like a jelly roll, noting that it may elongate slightly during rolling.
- Cut and proof rolls: Slice the rolled dough into 12 equal pieces. Place the pieces cut side up in the prepared pan, arranging them close but not touching. Cover with oiled plastic wrap and leave in a warm place to rise for 30 to 45 minutes or until the dough pieces 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.
- Cool: Allow the rolls to cool slightly in the pan before transferring them to a wire rack to cool further.
Notes
- You can knead the dough by hand or using a stand mixer if you do not have a bread machine. Mix all dough ingredients and knead until smooth and soft. Let the dough rise for 1 to 1½ hours until almost doubled in size. Hand kneading takes 10 to 15 minutes; stand mixer kneading usually takes 5 to 7 minutes.
- To enhance moistness, consider serving the rolls with a drizzle of condensed milk.
- Ensure the coconut flakes are toasted evenly for the best flavor and texture in the filling.
- Use oiled plastic wrap to prevent sticking during the second rise.
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