Easy Pandan Milk Bread

Fluffy, fragrant, and irresistibly soft – this Easy Pandan Milk Bread offers an exotic flavor. With its vibrant green color and sweet pandan aroma, it’s the perfect treat for any day. Ready to bake it? Let’s dive in!

Pandan Milk Bread has always been one of my favorite treats from Asian bakeries. That soft, fluffy texture and the sweet, fragrant aroma of pandan always bring back memories of browsing rows of freshly baked bread in local bakeries. In Asia, this bread is everywhere – from fancy patisseries to small mom-and-pop shops, each with its own version of this beautiful green loaf.

But it’s not just bread where pandan shines. I’ve always loved using pandan extract in my kitchen, whether it’s to make a light, airy Pandan Chiffon Cake or a creamy Pandan Burnt Basque Cheesecake or even traditional Pandan Serabi and Kue Lumpang. If you’ve tried making my Homemade Pandan Extract, you know just how magical a few drops can be – transforming a simple recipe into something fragrant and unforgettable.

This easy Pandan Bread recipe is perfect for breakfast, a quick snack, or even a sweet dessert toast. Let me show you how to make it!

Recipe Ingredients

Ingredient Notes

• Bread Flour – This high-protein flour gives the bread wonderfully chewy, soft texture we all love.
• Coconut Milk –  Coconut milk adds a creamy, fragrant richness that pairs perfectly with pandan.
• Pandan Extract –  Homemade pandan extract gives the bread its vibrant green color and that grassy vanilla aroma. Store-bought pandan essence is also fine to use.
• Oil –  A bit of oil keeps the bread soft and moist, making each slice light and tender without being greasy. Here I use coconut oil which is odorless and colorless.
• Salt: Just a pinch to balance out the sweetness and bring out the flavors of the pandan and coconut.

How To Make Pandan Milk Bread

STEP 1. In a mixing bowl, sift the bread flour and milk powder together. Add the sugar and instant yeast (Image 1). Pour in the coconut milk and pandan extract (Image 2). Stir until the mixture is well combined (Image 3). Finally, add the oil and salt (Image 4) and mix until fully incorporated.

STEP 2. Knead the dough with your hands until it becomes smooth, elastic, and no longer sticky (Images 5, 6). This should take around 15 minutes. Once kneaded, transfer the dough to a greased glass bowl (Image 7), cover it with cling wrap, and let it rise for at least one hour or until doubled in size (Image 8). Meanwhile, grease and line a 20×20 cm baking pan with baking paper.

STEP 3. Once the dough has doubled in size (Image 9), gently punch out the air (Image 10). Divide the dough into 16 equal pieces and round each one into a ball (Image 11). Cover with cling wrap and let them rest for 10 minutes. Take one dough ball, flatten it slightly (Image 12), then roll it out.

STEP 4. Flip the flattened dough, pinch the edges toward the center, and round it into a smooth ball (Images 13, 14, 15). Repeat for all dough balls (Image 16).

STEP 5. Arrange the shaped dough balls in the greased baking pan (Image 17). Cover with cling wrap and let them proof for the second time, around 40 minutes, until they double in size (Image 18). Dust the tops lightly with flour for a classic look (Image 19).

STEP 6. Bake in a preheated oven at 356°F (180°C) for 16 to 20 minutes, or until the tops are a light golden brown (Image 20). Remove from the oven, let them cool slightly, and enjoy your soft, fragrant Pandan Milk Buns!

How to Serve

This soft, fragrant Pandan Milk Bread is incredibly versatile and can be enjoyed in so many ways. For a simple, comforting treat, serve it warm with a slice of butter and Coconut Kaya jam. Simply drizzle them with Condensed Milk.

But don’t stop there – this pandan bread is also perfect to pair with Ube Halaya, the fragrant purple sweet potato jam.

Pair this bread with refreshing Lemongrass Pandan Tea or a comforting Wedang Jahe.

FAQs about Pandan Bread

Storage

To keep your Pandan Milk Bread soft and fresh, store it in an airtight container or a resealable plastic bag at room temperature for up to three days. Make sure the bread is completely cooled before storing to prevent condensation, which can make it soggy.

If you want to keep it longer, you can freeze the bread. Simply wrap each piece tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, just thaw at room temperature or give it a quick warm-up in the microwave for that soft, freshly baked texture.

More Asian Bread Recipes

• Roti Sisir
• Roti Abon Gulung
• Korean Sausage Bread
• Japanese Milk Bun
• Cranberry Cream Cheese Bread
• Pumpkin Bread with Coconut
• Cloud Bread