3Tbsppandan extracthomemade, or you can use 1/2 tsp pandan essence
3Tbspsolid coconut oilyou can use softened butter
Instructions
Prepare pandan juice at least 24 hours before:
Double the recipe for how to make pandan juice because you will need 180 ml (3/4 cup) of the juice and 3 Tbsp of the extract (the concentrated form that sink to the bottom). You can also use store-bought pandan essence and omit adding homemade pandan extract
Preparing the dough:
Warm the juice to about 110F (38 C). Pour this into a mixing bowl of electric mixer/stand mixer. Sprinkle in the yeast in the warm pandan juice and let it sit for 10 minutes and it will get foamy. Add sugar, melted coconut oil/butter, and eggs in the yeast mixture
Mix flour and salt in another bowl and stir to mix. Gradually add this to the yeast mixture and the dough will start to come together. Continue to knead the dough on medium speed for 8 minutes
Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl, and let the dough rise for 60 minutes, or until it's nearly doubled in bulk. In winter time, I need to place this in the oven that I preheat to 100 F and then turn off and wait 10 minutes then place the dough in there to rise
Once the dough doubled in size, use your finger to make an indentation, if it stays, your dough is ready
Prepare the filling and frosting:
Place all the ingredients for filling, except for butter, in a medium bowl and stir to mix
In another mixing bowl, add all the frosting ingredients. Use a whip attachment or whisk to beat until the frosting is fluffy and creamy. Cover and keep in the refrigerator
Shaping the dough:
Once the dough has risen, gently punch the dough down to deflate it, transfer it to a lightly greased large parchment paper (not wax paper) or silicon mat. Roll the dough into a 9x14 inch rectangle
Spread the dough with coconut oil or butter, leaving about 1-inch around the edges
Starting with a short end, roll the dough tightly into a log and cut it into 10 equal slices
Place the rolls in a 9x13 pan (that's what i used), or 9x9 square pan or even round. Cover the pan and let the buns rise until really puffy and filled up the pan, about 30 minutes to 1 hour, depending on the temperature.
10 minutes before the end of the proofing, preheat the oven at 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven
If you are using a glass dish, preheat the oven to 325 F (160 C) for conventional oven, 300 F (150 C) for convection oven. Glass dish or ceramic dish takes a long time to heat but they get really hot once heated up and retain the heat much longer too
If you bake with metal pan, bake for 20-25 minutes or until golden brown on top and instant-read thermometer reads 190 F (88 C). If you bake with a glass dish, check after 15 minutes
Remove the rolls from the oven. Let the rolls cool down for 5 minutes. Spread the frosting over the rolls and serve