This small-batch recipe for Pandan Gula Melaka Buns features soft pandan milk bread buns filled with shredded coconut and palm sugar (gula melaka).

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What is pandan?

Pandan is also known as screwpine and is flavouring that is commonly used in Southeast Asian cuisine.

It is green with long blade-like leaves and has fragrant aroma, similar to vanilla.

I have many recipes using pandan including:

Pandan Simple Syrup

No-Churn Pandan Ice Cream

Pandan Mochi Waffles

What is gula melaka?

Gula melaka is palm sugar which is derived from the sap of flower buds from palm trees.

The syrup from the palm tree is boiled and solidified into cakes/bricks.

There are various palms and they can be used interchangeably.

However, most typically you will find coconut palm sugar.

Why you'll love this recipe

This recipe takes the flavours from one of my favourite Malaysian snacks, Kueh Dadar and stuffs them into a portable and delicious bun.

The buns are soft and fluffy, and flavoured from pandan leaves.

Shredded coconut and palm sugar make up the filling, which is nutty, and sweet, with a little texture.

It only takes a few ingredients to make 6 buns.

Ingredients you'll need

For the dough:

pandan leaves: also known as screwpine leaves, you can find pandan leaves in Asian supermarkets, usually frozen. If you can't find pandan leaves, you can use pandan powder, or pandan paste/extract, which is shelf-stable and adds a little more colour and fragrance to the buns
whole milk: or non-dairy alternative
granulated sugar: adds a little sweetness and helps to activate the yeast; you can use any sweetener
active dry yeast
all-purpose flour: or bread flour
vegetable oil: I use avocado, but you can use any neutral vegetable oil, or melted butter

For the filling:

shredded coconut: unsweetened, finely shredded -- if your coconut flakes are large, add them to a coffee grinder and pulse a few times, until fine. Be careful not to overpulse or it will turn into a paste.
palm sugar: also known as gula melaka, which you can get at Asian grocery stores; otherwise you can easily use coconut sugar, or a light brown sugar
sea salt: balances out the sweetness in the filling
water: just enough to bind together the filling, without making it too wet

How to make it

Make the coconut filling:

In a small saucepan, combine the shredded coconut, palm sugar or coconut sugar, sea salt cook over medium heat (Step 1 below).

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 (Step 2 below).

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 (Step 3 and 4).

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 350F.

Bake the buns at 350F/177C for 15-18 minutes, until slightly golden on top. If the buns are browning too quickly, add a piece of aluminum foil over top.

Let the buns cool on a wire rack.

How to serve

Serve the Pandan Gula Melaka Buns slightly warm or at room temperature.

How to store & reheat

Store the buns in an airtight container at room temperature for up to 3 days.

You can store the buns in the refrigerator for up to 1 week.

Alternatively, freeze the buns in an freezer-safe container for up to 3 months.

To reheat the buns, microwave for 30 seconds, or until warmed through.

Substitutions

If you cannot find pandan leaves, you can substitute with pandan paste/extract (a few drops) or pandan powder (1 tsp).

For a more intense green colour in the buns, you can add a little more pandan paste.

You can use coconut sugar in place of palm sugar (gula melaka), or if you can't get coconut sugar, use light brown sugar.

Other recipes you may like

Be sure to check out these recipes:

Kueh Dadar (Dadar Gulung)

Pandan Mochi Waffles

Coconut Buns (Chinese Cocktail Buns) 雞尾包

Kaya Pandan Coconut Jam

Pandan Simple Syrup

Purple Sweet Potato Buns

Let me know if you try out this recipe for Pandan Gula Melaka Buns -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

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5 from 4 votes