Coconut Pandan Rolls

A few months ago this showed up all over my Facebook page. There were new pictures of it every time I open my FB. And bakers were taking videos while tearing the bread to show how soft it is.

A super soft, pretty, green colored, fragrant pandan bread. I just had to try it. It is a very wet dough that NEEDED a stand mixer to mix and blend, for several minutes, but was worth the long steps.

The bread is very good and stays soft for at least a couple of days. Just because that was how long it lasted in my home. It is mildly flavored, neutral enough for jam and butter.

I always double the recipe and bake it in 2 13”x9” pans, turning the pans and switching it half way through baking.

I then take one pan (amongst other bakes) to my mom’s home, where my sister, brother, nieces and nephew can enjoy them too!

Ube version of this recipe can be found here:


400 – 450 grams all purpose flour, plus more as needed

75 grams sugar

1/2 teaspoon salt

2 1/2 teaspoons instant yeast

185 ml coconut milk

1 egg

1 teaspoon pandan extract

2 tablespoons butter, at room temperature

1 tablespoon cornstarch, for dusting


1. Mix flour, sugar, salt, and yeast in a medium bowl.

2. Place the coconut milk, egg, and pandan extract in the bowl of a stand mixer with the dough hook attachment. Slowly add the dry ingredients.

3. Mix on speed 1 for a couple of minutes then on speed 2 for about 10 minutes. Add a little more flour, if needed, until you get a sticky dough that holds together.

4. Rest the mixer for 10 minutes. Add the butter to the bowl and mix on speed 2 for 10 more minutes.

5. Place the dough in a greased bowl, cover and let rise until almost triple in size, about 2-3 hours.

6. Remove dough from the bowl and weigh the entire amount. Divide into 12 equal pieces.

7. Roll into a tight ball and place in a greased or parchment paper lined 13×9 inch pan. Cover with a moist dish towel and let rise until almost triple in size, about 2 hours.

8. Preheat oven to 325F. Dust the top of the buns with a little cornstarch. This is to keep the top from browning too much. Bake for 20-25 minutes.

Notes: You can add more pandan if you want the taste/color stronger. 1 teaspoon creates a mild tasting, light green bread. Also you can add more sugar if you want the buns sweeter.

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3 thoughts on “Coconut Pandan Rolls

    • Theresa Pizarro October 22, 2020 / 11:07 am

      Yes it is! I hope you’ll try it! 🙏

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