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Coconut Pandan Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 206 reviews
  • Author: Elina
  • 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

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

  1. 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.
  2. 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.
  3. Prepare the baking pan: Lightly grease a 9-inch square cake pan and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Bake: Preheat the oven to 400°F (200°C). Bake the rolls for 20 to 22 minutes or until they turn golden brown.
  8. 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.

Find it online: https://recipes.mbeams.com/coconut-pandan-rolls-recipe-2/