Japanese-style Pandan Coconut Milk Bread

The quest for making the best pandan coconut bread started when Gardenia launched their specialty Pandan Kelapa bread, which was nice and had gula melaka chunks within. For a while it was practically impossible to find the bread in stores, apparently people wait for the bread guy to load the shelves then dive in like piranhas to grab one. After a few tries experimenting with different ingredients and fillings, I finally made a successful version.

The Thought Process

I used the ever-wonderful Japanese Milk Bread recipe by King Arthur Baking Company, then substituted the ingredients with coconut-based alternatives. Coconut cream for the milk, coconut milk powder for the milk powder, unrefined coconut oil for the butter, and coconut sugar for the sugar. I also used pandan water in place of the water in the tangzhong.

Given the humidity here, I reduced the liquid amount for a less sticky dough. Even though the kneading time sounds a bit long, stick with it, the elasticity of the dough will give a wonderful rise and strength to the loaf.

The result was a beautiful, pillowy soft bread impossible to resist, and the wonderful smell of pandan and coconut wafted through the kitchen hours after the loaf left the oven. Excellent when enjoyed with a spread of kaya. Try it out, guys!

Step by Step

Making the Dough

First, make the tangzhong. In a small skillet or pan, add 40 grams water, 40 grams coconut cream, and 15 grams of bread flour. Whisk or stir until throughly combined and smooth.

Transfer the pan over low heat and cook, stirring constantly, until thickened similar to the consistency of mashed potatoes, about 3 minutes.

Transfer to a plate and set aside to cool. I usually just stick it briefly in the fridge while preparing the remaining ingredients.

In the bowl of your stand mixer, add the remaining bread flour, milk powder, salt and instant yeast, taking care not to let the yeast touch the salt. Whisk to combine.

In a separate jug or bowl, add the pandan extract, remaining coconut cream, egg, oil and sugar. Stir until sugar is completely dissolved.

Using your dough hook, start your mixer at speed 1 and add all the tangzhong and liquid ingredients to your dry ingredients. When a shaggy dough forms, increase to speed 2 and knead, until smooth and elastic, 15 minutes.

Remove the dough from the mixing bowl and shape into a tight ball.

Transfer the dough to a lightly greased bowl. Cover and let rise, until doubled in size, 1 hour to 1 hour 30 minutes.

Shaping

After the dough has doubled in size, gently punch down the dough and divide into 4 equal-sized pieces.

Working with one piece at a time, roll out the dough into a 5- by 8-inch rectangle.

Fold both short edges to the center into thirds, like folding a letter.

Rotate the dough and roll out into a 3- by 6-inch rectangle.

Starting from the bottom short edge, roll tightly into a log.

Arrange the log in a lightly greased 9- by 5-inch loaf pan. Repeat with the remaining dough.

Cover and let rise, until doubled in size and puffy, 40 to 50 minutes.

Baking

While the loaf is rising, preheat your oven to 180 degrees C (fan 160 degrees C).

Before baking, brush the loaf with coconut milk. I diluted my coconut cream with equal parts water for the glaze.

Transfer to the preheated oven and bake, until golden brown and the center part of the loaf 90 degrees C.

Transfer to a wire rack and let cool, before slicing.