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Pandan Gula Melaka Buns

This small-batch recipe for Pandan Gula Melaka Buns features soft pandan milk bread buns filled with shredded coconut and palm sugar (gula melaka). 
Course Breakfast, Snack
Cuisine Asian, Malaysian, Southeast Asian
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours
Servings 6
Calories 192kcal
Author Michelle


Coconut filling:

  • 72 g finely shredded coconut unsweetened
  • 24 g palm sugar or substitute with coconut sugar
  • ¼ teaspoon sea salt
  • 2-3 tablespoon water


  • 4 pandan leaves or few drops pandan paste/extract
  • 100 ml whole milk
  • a few drops pandan extract optional
  • 10 g granulated sugar
  • 3 g active dry yeast
  • 135 g all-purpose flour
  • 15 ml vegetable oil


Make the coconut filling:

  • In a small saucepan, combine the shredded coconut, palm sugar or coconut sugar, sea salt cook over medium heat.
  • 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.
  • 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.
  • 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 350°F/177°C.
  • Bake the buns at 350°F/177°C for 15-18 minutes, until slightly golden on top. If the buns are browning too quickly, add a piece of aluminum foil over top.
  • Remove from oven and let cool on a wire rack.
  • Enjoy the buns slightly warm or at room temperature.


Calories: 192kcal | Carbohydrates: 26g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 119mg | Potassium: 116mg | Fiber: 3g | Sugar: 6g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg