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.
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.
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 puffy, 50 minutes.
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.