Pandan Coconut Milk Rolls
Pandan Coconut Milk Rolls feature a beautiful green breading that harmonizes to form a soft, moist and exquisitely smooth memorable treat.
Servings: 12
Calories:
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.