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!