These pandan coconut milk rolls are soft, pillowy, and infused with the sweet, grassy aroma pandan is known for — the kind of bakery treat that usually means a special trip to your local Asian bakery. This homemade version comes together with a simple tangzhong method for extra-fluffy texture, and it’s not too sweet, so it works just as well alongside a savory breakfast as it does with your afternoon coffee. Once you’ve made a batch, you’ll wonder why you ever bought them
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.
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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!
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Pandan Coconut Milk Rolls
Equipment
Ingredients
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
Instructions
- Tangzhong: Combine flour, water, and milk in a saucepan. Heat on low-medium, stirring frequently, 3–5 minutes until thickened (150°F). Cool before using.
- Mix yeast with warm coconut cream; let sit 10 minutes.
- Add remaining ingredients to a stand mixer. Knead on speed 1 for 8-12 minutes until smooth. Shape into a ball. Hand-knead the dough 10–14 minutes until smooth.
- Transfer to a greased bowl; cover. First rise: 1 hour, until doubled.
- Divide into 12 pieces (70–73g each). Shape each into a smooth ball; place in a greased 9"x13" pan.
- Second rise: Cover 2 hours, until doubled.
- Preheat oven to 320°F. Dust rolls with cornstarch. Bake 20–22 minutes until lightly golden.
Serve Warm & enjoy!
Video
Storage & Reheating
Room temperature: Store in an airtight container for up to 2 days. Freezer: Freeze baked, cooled rolls in a freezer-safe bag for up to 1 month. Reheating: Microwave a roll for 15–20 seconds, or wrap in foil and warm in a 300°F oven for about 5 minutes to bring back that fresh-baked softness.
Recipe FAQs
Can I use coconut milk instead of coconut cream? Coconut cream is thicker and richer, which gives these rolls their soft, tender crumb. Coconut milk is thinner and will make the dough wetter — if it’s all you have, reduce the water in the tangzhong slightly or add an extra tablespoon or two of flour.
Where can I find pandan extract? Bottled pandan extract is available at most Asian grocery stores or online. You can also make your own by blending fresh or frozen pandan leaves with a little water and straining out the liquid.
Can I make the dough ahead of time? Yes — after the first rise, you can refrigerate the dough overnight, then let it come to room temperature before shaping. Alternatively, shape the rolls, cover tightly, and refrigerate overnight for the second rise; let them sit at room temperature for 30–45 minutes before baking.
Do I have to use food coloring? No — it’s purely cosmetic. Pandan extract adds flavor and a very faint natural tint on its own; the food coloring just makes the green more vibrant.
Baked Goods
Asian Recipes
