Pandan Coconut Babka

Pandan Coconut Babka

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  • 1/2 cup whole milk warmed
  • 15 fresh pandan leaves chopped into 1-inch pieces
  • 2 1/4 tsp active yeast
  • 1 large egg
  • 1 egg yolk
  • 1/4 cup sugar
  • 1/2 tsp kosher salt
  • 240 grams all-purpose flour
  • 7 Tbsp coconut oil solid and cut into small pieces
  • 1 large egg
  • 1 Tbsp whole milk

Pandan coconut filling

  • 4 cups grated unsweetened coconut
  • 3/4 cup coconut sugar or dark brown sugar
  • 1/4 tsp salt



Preparing the dough

  • Place the warmed milk and chopped pandan leaves in a food processor and process into a watery paste. Use a cheese cloth to squeeze out 1/2 cup of the juice. Top with some milk if you don't get 1/2 cup
  • Add in just a small pinch of sugar into the pandan milk mixture. Sprinkle in the yeast and let sit for 10 minutes until the yeast is softened and foamy
  • In a medium bowl, whisk the egg, egg yolk, and 1/4 cup of sugar using the balloon whisk. In a bowl of stand mixer, add in the flour and use the paddle attachment to mix in the egg mixture. Beat until they are incorporated. Switch to dough hook. Add in the coconut oil pieces and continue to beat until the dough is smooth and slightly sticky to the touch
  • Transfer to a floured surface and knead a few times with your floured hands. The dough will still be sticky at this point. Then transfer to a large greased bowl and cover with plastic wrap. I put this in the oven at 90 F (because it's winter when I made this) to let it rise for 2 hours. Then after it doubled in size, remove and chill the dough in refrigerator for 45 minutes

Filling and Shaping

  • Preheat oven to 350 F. Generously butter (I use coconut oil) 8 1/2 x 4 1/2 inch loaf pan. In a large bowl, mix the grated coconut with coconut sugar, and salt
    Turned the chilled dough into a lightly floured surface and roll it into a 22 x 12-inch rectangle. The long side should be near you. Spread the coconut filling all over the surface of the dough, all the way to the edges too if possible. Slowly roll the dough away from you, like jelly roll. Use a dough scraper to help you if the dough stick to the surface
  • Cut the dough half crosswise. Now you have two dough halves side by side and let them touch each other. Place one half over the other to make an X, then twist the two ends on one side twice. Repeat on opposite side. (You should have a total of 4 twists.) Transfer to loaf pan and cover with plastic wrap and let it proof for another 30 minutes

Making Streusel

  • Mix brown sugar with salt. Add in coconut oil and flour and then use a fork to toss everything. The streusel should be like wet clumps


  • When babka is ready to be bake, whisk the remaining 1 egg with milk. Brush this all over the surface of the loaf. Sprinkle in all the streusel on top of the loaf and bake for 50 minutes to 1 hour, rotating the pan halfway through
  • Remove from the oven and let it cool down in the pan for 15 minutes and then transfer to wire rack to cool down completely before slicing