Name: Pandan Coconut Pau (Bao)
Prep time: 20 min
Cook time: 15 min
Total time: 80 min
Ingredients: 1 cup water; 3 pandan leaves (tied into a knot); 280 grams gula Melaka (see Note 1); ¼ teaspoon salt; 300 grams fresh shredded coconut (white part only); 1 ½ tablespoons plain all-purpose flour; 30 grams pandan leaves; 300 grams water; 50 grams caster sugar; 1 tablespoon unrefined coconut oil (15 grams, see Note 2); ⅛ teaspoon green food coloring (optional); 500 grams pau flour (see Note 3); 40 grams coconut milk powder (see Note 4); 1 ½ teaspoons instant yeast; 1 teaspoon baking powder; ½ teaspoon salt

This has been on my back burner for a while now. Perhaps I’ve been a little apprehensive about making the coconut filling, because I was worried about not getting the right sugar-to-coconut ratio. Regardless, recently I finally got off my butt and made these pandan coconut steamed buns, or pandan coconut pau (bao).

For the buns, I used a variation of my tried-and-tested pau dough recipe, while the filling was based on my notes when I observed my former nanny, Kak’mbang, make it. I also used Che Nom’s video to jog my memory on the method for making the filling.

These steamed buns turned out so darn good. The bun-to-filling ratio was just right, and the combination of that rich gula Melaka flavor of the filling with fragrant natural pandan aroma from the buns is simply unmatched. This recipe is also vegan-friendly. Do give the recipe a try, and I hope you enjoy them!

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The Thought Process

The Pandan Juice

For the buns, one can always use store-bought pandan extract, or even artifical pandan flavor with some green coloring. For best results, however, I highly recommend you use the real deal. Here in KL, I’m very thankful for having a healthy pandan plant growing in my garden. Fresh pandan is also very readily available in local markets and grocers. Worst-case scenario, frozen pandan leaves will also work in a pinch. How many pandan leaves to use in your pandan juice really depends on their size. For almost all my recipes, to make it easier for myself I use a weight ratio. Once I know how much pandan liquid I need in mililiters, I use pandan leaves weighing about 10% of that number in grams. For example, this recipe needs 320ml pandan juice, so I used about 30-35 grams of pandan.

The Most Coconutty Buns

In addition to the pandan aroma, I wanted to bring out as much coconut flavor as possible in the buns. I modified my pau dough recipe by using coconut milk powder in place of regular milk, and adding unrefined coconut oil. I chose this specific type specifically because cold-pressed, unrefined (or “extra virgin” or “virgin”) coconut oil is extracted in a way that retains its natural aroma and flavor. The wonderful coconut scent from this oil will waft out from the dough as you’re working on it, and you will feel tempted to eat it raw.

The Gula Melaka

Of course, not all gula Melaka are created equal. Many inferior ones are adulterated with regular white sugar. The best ones are made of 100% pure coconut nectar, heated and reduced to produce a thick liquid. The syrup is then usually into bamboo casings, which gives them their signature cylindrical shape. Real gula Melaka is soft and crumbly, very fragrant in aroma, and has a wonderful caramel-like flavor.

The best gula Melaka, of course, comes from the state of Malacca. Thanks to online shopping and advances in ground logistics, we can easily obtain the best ingredients from neighboring states with a tap on an app. The gula Melaka I’ve been using for some time now is Madam Yap, and it never disappoints. Recently however, I found another brand called Kak Liah Original Gula Melaka, which apparently is a 3rd-generation-run business specializing in pure gula Melaka. I’ve purchased a kilogram of their gula Melaka, but have yet to try. For this pau recipe I used up my remaining Madam Yap gula Melaka, but I will update with my review once I tried Kak Liah’s.

Step by Step

First, make the filling. In a medium saucepan, add the water, gula Melaka and pandan leaves.

Bring to a simmer over medium low heat, stirring, until all the sugar is dissolved. Add the salt, and stir until dissolved.

Strain the sugar liquid into a large skillet. I usually do this even when using ‘filtered’ gula Melaka, because some small particles might still remain.

Place the skillet over medium heat, add the shredded coconut, and stir to thoroughly combine. Continue to cook, stirring frequently, until all the liquid has evaporated.

Sprinkle the flour all over the filling, and toss until incorporated. The flour will help the coconut filling clump together and hold its shape.

Remove from heat, and spread the filling evenly on a baking sheet. Set aside to cool.

While waiting for the filling to cool, make the dough. Cut the pandan leaves into 1-inch pieces, and add to your blender jug. Pour in the water and blend.

Strain the pandan juice, squeezing out as much of the liquid from the pulp as possible.

In your breadmaker pan or stand mixer bowl, add the pandan juice, sugar, oil, and green food coloring if using.

Add the flour, making sure to cover the surface of the liquid completely. Add the coconut milk powder, yeast, baking powder, and salt.

If using a breadmaker, transfer the pan to the machine, and start the Dough program. Once the knead cycle ends, let rest for about 15 minutes.

If using your stand mixer, mix and knead at the lowest speed on your mixer until a shaggy dough forms, then increase the speed one step and continue kneading, 15 to 18 minutes.

Shape into a round ball and let rest in your mixing bowl, placed in a warm place and covered with a damp cloth, 15 minutes.

While the dough rests, divide the coconut filling into 16 equal-sized portions.

Prepare the steamer. Arrange 16 pieces of small parchment paper squares in your steamer basket. These are liners for your pau while steaming.

When done resting, transfer the dough onto a lightly oiled or floured surface. Divide the dough into 16 equal-sized pieces. Each piece should weigh around 55 to 57 grams.

Shape each piece of dough into a tight ball.

One piece at a time, flatten the dough into a disc, about 4 inches in diameter. Place a portion of the filling at the center, and pleat to seal.

Gently shape the pau into a ball, and place seam-side down on a piece of the prepared parchment paper squares. Repeat with the remaining dough and filling.

Wrap the lid of the steamer with a large piece of cloth, to prevent any condensation from dripping onto the buns when steaming. Cover the steamer baskets tightly and let rest, about 20 minutes.

Steam the buns for 15 to 18 minutes. DO NOT remove the lid immediately when the buns are done. The shock from the temperature difference inside and outside the steamer will cause the buns to collapse and shrivel up. Let cool naturally before opening, about 20 minutes.

Enjoy!