https://youtu.be/rPY5vmr14PA This fresh and delicious Pandan Coconut Milk Rolls recipe is perfect when baked from the comfort of your home. They are best served warm and are better than anything you will find at the local asian bakery store. Moist …
This fresh and delicious Pandan Coconut Milk Rolls recipe is perfect when baked from the comfort of your home. They are best served warm and are better than anything you will find at the local asian bakery store. Moist aromas will gently permeate the air right the oven and invite everyone to take a bite as they cool to room temp. Fresh from the oven is the best time to eat them because the rolls are warm, soft, moist, with a delicious hint of pandan fragrance. The best part of this recipe is that they are NOT TO SWEET and are just right for enjoying anytime of the day. Pandan leaves have a beautiful organic green aroma that will make your house feel like a home. If you live far away from the asian bakery store like we do (~3 hours away), it's difficult to find fresh and delicious asian pastries or rolls. With this easy to follow recipe you will now be able to conjure up mouthwatering satisfaction anytime.
My family loves it when I bake this kind of, not too sweet, pastry at home. They think it is made to order and call for these all the time. We usually don't have any leftovers but if we do, they disappear with morning coffee or as a grab breakfast treat. Since then this has grown into a family favorite. Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don't forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.
Tangzhong- in a saucepan: add flour, water, milk and mix everything together. Turn the heat to low-medium. Use a spatula or whisk and stir frequently to prevent burning. Cook for 3-5 minutes or until the mixture thickens (reaches to 150°F). Set aside until ready to use.
In a bowl: mix the yeast and coconut cream (warm 110°) Let sit for 10 minutes. Stand Mixer: add the rest of the ingredients.
Knead on low (speed 1) for 1-2 minutes, then gradually increase the speed 2 for 8 minutes. Shape the dough into a ball. Grease your hands with oil because the dough is going to be a little sticky.Knead by hand for 10-14 minutes until smooth. Shape the dough into a ball.
Transfer the dough to a lightly grease bowl.
First Dough Rise: Cover with a clean towel or saran wrap for the first 1 hour or until it doubles in size. Optional: place in the cold oven with the light on.
Coat the 9"x13" pan with coconut oil or cooking spray. Make sure to grease your hands before touching the dough. Gently punching down the dough. Fold the edges towards the center. Transfer the dough to a working surface.Then, divide the dough into 12 pieces (70g-73g each). Highly recommend using a food scale for your dough.
Flatten and fold the edges together then seal them to form the roll. Gently shape each piece into a smooth ball (Watch the video for reference). Transfer the rolls to the greased pan.
Second Dough Rise: cover and let rise for 2 hour or until it doubles in size. Optional: place in cold oven with the light on. Remove pan when ready o bake.
Preheat the oven to 320°. Sprinkle or sift cornstarch on top of the rolls (this will prevent it turning too brown).
Bake for 20-22 minutes or until lightly golden on top. It took me 22 minutes.
Pandan Coconut Milk Rolls feature a beautiful green breading that harmonizes to form a soft, moist and exquisitely smooth memorable treat.
9" x 13" baking pan
Tangzhong
2 tbsp (18g) flour
3 tbsp (44mL) whole milk
3 tbsp (44mL) water
Rolls
¾ cup coconut cream (warm ~ 110°F) (not coconut milk)
2 tsp instant yeast
3 cups (440g) bread flour (weigh the flour)
½ cup (116g) superfine sugar
2 tbsp unsalted butter (melted)
1 tbsp homemade pandan extract
1 tsp baking powder
½ tsp salt
1 large egg (room temperature )
4-7 drops green food color
Other
1-2 tbsp cornstarch
Tangzhong- in a saucepan: add flour, water, milk and mix everything together. Turn the heat to low-medium. Use a spatula or whisk and stir frequently to prevent burning. Cook for 3-5 minutes or until the mixture thickens (reaches to 150°F). Set aside until ready to use.
In a bowl: mix the yeast and coconut cream (warm 110°) Let sit for 10 minutes.
Stand Mixer: add the rest of the ingredients. Knead on low (speed 1) for 1-2 minutes, then gradually increase the speed 2 for 8 minutes. Shape the dough into a ball. Grease your hands with oil because the dough is going to be a little sticky.
Knead by hand for 10-14 minutes until smooth. Shape the dough into a ball.
Transfer the dough to a lightly grease bowl. First Dough Rise: Cover with a clean towel or saran wrap for the first 1 hour or until it doubles in size. Optional: place in the cold oven with the light on.
Coat the 9"x13" pan with coconut oil or cooking spray. Make sure to grease your hands before touching the dough. Gently punching down the dough. Fold the edges towards the center. Transfer the dough to a working surface.Then, divide the dough into 12 pieces (70g-73g each). Highly recommend using a food scale for your dough.
Flatten and fold the edges together then seal them to form the roll. Gently shape each piece into a smooth ball (Watch the video for reference). Transfer the rolls to the greased pan.
Second Dough Rise: cover and let rise for 2 hour or until it doubles in size. Optional: place in cold oven with the light on. Remove pan when ready o bake.
Preheat the oven to 320°. Sprinkle or sift cornstarch on top of the rolls (this will prevent it turning too brown). Bake for 20-22 minutes or until lightly golden on top. It took me 22 minutes.
Serve & enjoy!
Baked Goods, Breakfast
Asian
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