Into the jug of your blender, cut up the pandan leaves into small pieces.

Blend the pandan leaves with the water, and strain.

In the bowl of your stand mixer, add the pandan liquid, egg, margarine and sugar.

Add the flour, milk powder, yeast and salt. Be careful not to let the yeast come into contact with the salt.

Using the dough hook, stir the ingredients at the lowest speed until combined.

Increase the speed by one step and knead, until the dough is smooth and elastic and pulls away from the bowl. This takes about 18 to 20 minutes.

Transfer to a lightly greased surface, and shape into a tight ball.

Cover and let rest, until doubled in size, 45 minutes to 1 hour.

When the dough is done rising, punch down to let out the air.

Divide into rolls. I usually divide into 16 pieces for bigger rolls, or 32 for smaller, party-sized rolls.

Working with one piece of dough at a time, flatten the dough. Scatter the gula melaka chips.

Fold the edges into the center.

Flip seam-side down, and roll into a tight ball.

Arrange in greased baking tins. I usually use two 8-inch round pans or 9- by 5-inch loaf pans. Repeat with the rest of the dough.

Cover and let rest, until doubled in size, about 1 hour.

Towards the end of the second rise, preheat the oven to 180 degrees C (fan 160 degrees C).

Bake in the oven for 20 minutes.

When done, brush with melted margarine. Let rest on a wire rack for 10 minutes.

Remove from the pan and let cool on a wire rack.