Pandan Gula Melaka Buns
User Reviews
5
Pandan Gula Melaka Buns
Description
The recipe begins with preparing the coconut filling by cooking shredded coconut and palm sugar over medium heat with a pinch of sea salt. Water is added gradually until the mixture clumps but isn't overly wet, then divided into six balls for filling. The pandan milk is made by blending pandan leaves with whole milk, then straining and warming it slightly. Yeast and sugar activate in the pandan milk, which is then combined with flour, vegetable oil, and optionally pandan extract to form the dough. The dough is kneaded and proofed until doubled in size.
After shaping the dough into buns, each is filled with the coconut mixture and sealed before final proofing and baking. The pandan flavor in the milk and optional extract gives the buns their distinctive scent, while the gula melaka filling offers caramel-like sweetness paired with coconut's texture. Baked until golden, the buns are soft and aromatic with a sweet center.
These buns make a traditional Southeast Asian snack or breakfast item, enjoying popularity for their unique flavors. Preparing the filling and dough carefully results in an appealing balance of sweet, savory, and floral notes in a tender bread suitable for sharing.
Ingredients
Coconut filling:
- 72 g coconut unsweetened, finely shredded
- 24 g palm sugar or substitute with coconut sugar
- ¼ teaspoon salt sea salt
- 2-3 tablespoon water
Dough:
- 4 pandan leaves or few drops pandan paste/extract
- 100 ml milk whole
- a few drops pandan extract optional
- 10 g granulated sugar
- 3 g active dry yeast
- 135 g all-purpose flour
- 15 ml vegetable oil
Instructions
Make the coconut filling:
- In a small saucepan, combine the shredded coconut, palm sugar or coconut sugar, sea salt cook over medium heat.
- Add in water 1 tablespoon at a time, until the mixture can be clumped together, without it being too wet.
- Remove from heat and let cool slightly.
- Divide the filling into 6 equal portions and use your hands to form each portion into a ball, lightly squeezing to hold its shape.
- Place onto a plate and cover. Set aside.
Make the dough:
- In a blender, combine the pandan leaves with the milk and blend until smooth.
- Strain the pandan milk into a bowl and discard the pandan pulp.
- Warm the pandan milk in a microwave for 15-20 seconds, until just lukewarm.
- Add a few drops of pandan extract to the milk (optional).
- Add in the sugar and yeast and give it a stir, set aside for about 5 minutes to activate the yeast.
- In a mixing bowl fitted with a dough hook, add in the flour and oil.
- Once yeast is active, add the yeast mixture to the flour and knead until the dough is soft, shiny and forms a thin windowpane.
- If the dough is too wet, add in 1 tablespoon of flour, until the dough comes together.
- Transfer the dough into a lightly oiled bowl and cover with a damp cloth. Place in a warm location for the dough to double in size, about 60-90 minutes.
- Once the dough has risen, divide the dough into 6 equal portions.
- Roll each dough into a round ball and flatten with a rolling pin.
- Add a coconut filling to the centre of the dough and pleat to seal.
- Place the bun seam-side down onto a baking tray lined with parchment paper.
- Repeat with the remainder.
- Cover the buns with a damp cloth or plastic wrap and let it rise in a warm location, until slightly puffy.
- Preheat oven to 350°F/177°C.
- Bake the buns at 350°F/177°C for 15-18 minutes, until slightly golden on top. If the buns are browning too quickly, add a piece of aluminum foil over top.
- Remove from oven and let cool on a wire rack.
- Enjoy the buns slightly warm or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 119mg | 5% |
| Potassium | 116mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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