Name: Pandan Coconut Milk Bread with Tangzhang Roux Recipe
Prep time: 2 h 15 min
Cook time: 35 min
Total time: 2 h 50 min
Cuisine: Japanese
Ingredients: 1/3 cup (90 grams) whole milk; 3 tablespoons + 1 teaspoon (18 grams) bread flour; 6 tablespoons (90 grams) sweetened shredded coconut; 5 tablespoons (60 grams) granulated sugar; 3 tablespoons unsalted butter, room temperature, cut into small pieces; 1 + 1/2 tablespoon instant nonfat milk; 3/4 teaspoon whole milk; 1/8 teaspoon pandan extract; Pinch of salt; 3/4 cup + 1 tablespoon (149 grams) whole milk; 2 3/4 cups (343 grams) bread flour; 1 large egg, room temperature; 1 packet (2 1/4 teaspoon) active dry yeast; 2 tablespoons (25 grams) sugar; 3 tablespoons unsalted butter, room temperature, cut into small pieces; 1 teaspoon salt; 1 large egg, lightly beaten; Pinch of salt

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Introduction

Pandan Coconut Hokkaido Milk Bread is a soft, fluffy loaf infused with fragrant pandan and a sweet coconut filling. This bread combines the richness of Hokkaido milk bread with the tropical flavors of pandan and coconut, making it a delightful treat for any occasion.

A loaf of soft bread with a shiny golden brown top is shown on a light gray cloth on a white marbled surface. The bread has three large rounded sections connected in a row. Inside the bread, there are two visible layers of light green filling that looks creamy and slightly chunky, spread evenly between the soft, pale off-white bread layers. Two slices from the loaf are placed in front showing the green filling's swirl pattern inside the airy bread. In the background, a knife with a thin silver blade and light handle lies flat. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Tangzhang Roux: 1/3 cup (90 grams) whole milk, 3 tablespoons + 1 teaspoon (18 grams) bread flour
Pandan Filling: 6 tablespoons (90 grams) sweetened shredded coconut, 5 tablespoons (60 grams) granulated sugar, 3 tablespoons unsalted butter (room temperature, cut into small pieces), 1 + 1/2 tablespoon instant nonfat milk, 3/4 teaspoon whole milk, 1/8 teaspoon pandan extract, pinch of salt
Dough: 3/4 cup + 1 tablespoon (149 grams) whole milk, 2 3/4 cups (343 grams) bread flour, 1 large egg (room temperature), 1 packet (2 1/4 teaspoons) active dry yeast, 2 tablespoons (25 grams) sugar, 3 tablespoons unsalted butter (room temperature, cut into small pieces), 1 teaspoon salt
1 large egg, lightly beaten (for egg wash), pinch of salt

Instructions

Step 1: Make the tangzhang roux by whisking milk and bread flour together in a small saucepan. Heat over low heat, whisking continuously until the mixture thickens to a pudding-like consistency at about 149°F (65°C), approximately three minutes. Transfer to a bowl, cover with plastic wrap, and let cool to room temperature, about an hour.
Step 2: Warm the milk to 100°–110°F (38°–43°C) in a microwave-safe bowl. Stir in the yeast and a pinch of sugar. Let stand at room temperature until yeast is bubbly and active, about 10 minutes.
Step 3: In a stand mixer bowl, whisk together bread flour, salt, and the remaining sugar. Add the yeast mixture, egg, and cooled tangzhang. Using the dough hook, mix on medium-low speed until combined. After five minutes, scrape down the bowl with a spatula.
Step 4: Turn the mixer to low and add the butter pieces one at a time. Once all butter is incorporated, scrape the bowl again and knead on medium speed for 6-8 minutes, until dough is cohesive, shiny, and passes the windowpane test with floured fingertips.
Step 5: Turn the dough onto a lightly floured surface, knead into a ball, and place in a greased bowl. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
Step 6: Meanwhile, prepare pandan filling by mixing unsalted butter in a medium bowl until softened and lightened. Add shredded coconut, sugar, instant nonfat milk, whole milk, pandan extract, and a pinch of salt. Mix well until the filling is evenly colored and cohesive. Cover and set aside.
Step 7: Lightly grease an 8″ x 5″ loaf pan. Punch down the risen dough and divide into three equal balls. Roll each ball into a rectangle about 7″ x 12″ with the short edge parallel to the counter.
Step 8: Spread one-third of the pandan filling in a thin layer over the middle four inches of each rectangle. Fold the sides over the filling, pinch the seams, then roll into a cylinder. Place each cylinder seam-side down into the prepared loaf pan.
Step 9: Cover the pan loosely with plastic wrap and let the dough rise until it reaches the top of the pan, about 30 minutes to 1 hour.
Step 10: Preheat the oven to 350°F (175°C). Beat the remaining egg with a pinch of salt and brush lightly over the bread’s surface.
Step 11: Bake for 30-35 minutes until golden brown. If the bread browns too fast, tent with aluminum foil and continue baking until the internal temperature reaches 200°F (93°C).
Step 12: Let the bread cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

Use room temperature ingredients to help activate the yeast and ensure even mixing.
The pandan extract can be adjusted to taste—add a little more for a stronger aroma or less if you prefer subtle flavor.
Try substituting sweetened shredded coconut with unsweetened for a less sweet filling, adjusting sugar accordingly.
If you don’t have bread flour, all-purpose flour can be used but may yield a slightly less fluffy texture.

Storage

Store the bread in an airtight container or tightly wrapped in plastic at room temperature for up to 3 days. For longer storage, freeze sliced bread in a zip-top bag for up to 1 month. Thaw at room temperature and warm slices lightly in a toaster or oven before serving.

How to Serve

The image shows a loaf of bread with a shiny, golden-brown crust, resting on a light gray cloth on a white marbled surface. The bread is sliced into pieces that reveal soft, light beige layers with swirls of bright green color running through the inside, creating a marbled effect. The texture of the bread looks fluffy and moist, and the green filling is spread unevenly within the layers, adding a vibrant contrast to the pale bread. There are small crumbs and bits of the green filling scattered on the white marbled surface around the bread. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pandan leaves instead of pandan extract?

Yes, you can make pandan juice by blending fresh pandan leaves with a small amount of water and straining. Use about 1 tablespoon of pandan juice to replace 1/8 teaspoon pandan extract, adjusting to taste.

What is the windowpane test in bread making?

The windowpane test checks gluten development. Stretch a small piece of dough thinly between your fingers; if it stretches without tearing and you can see light through it like a windowpane, the gluten is well-developed and dough is ready for the next step.