The mingling of the bread's subtle sweetness and aromatic pandan flavor with the rich, creamy coconut flavor is a symphony that dances on the taste buds.
Add all ingredients for the dough except for the butter. Use the dough hook to stir the mixture a bit so the flour won't fly around when you start the mixer. Knead on the lowest speed for 2-3 minutes and then increase to speed 2 and knead for 3 minutes and then speed 4 for another 3 minutes or until it forms a dough that clears the side of the bowl, but not smooth yet
Add the softened butter and knead on speed 2 for about 2-3 minutes and then increase speed to 4 and knead for 5 minutes or until the dough is soft, smooth, elastic, and slightly sticky to the touch. Don't be tempted to add extra flour.
It is important that the dough is soft, meaning, enough hydration. This will ensure you get a soft fluffy bread texture for more than 24 hours. If the dough feels firm, don't be afraid to add a bit more pandan juice, one teaspoon at a time and knead until you get a soft smooth dough.
First proofing:
Lightly oil your hands and a bowl. Transfer the dough to the bowl. Cover with a kitchen towel or with plastic wrap, and let rise in a warm place for about 45 minutes to 1 hour, or until double in volume. if it's colder, it may take longer to proof the dough
Prepare the coconut cream sauce:
While waiting, put the coconut cream, sugar, salt, and cornstarch in a saucepan. Use a whisk to combine until you don't see the cornstarch any more
Put the pan on the stove top over medium-low heat and keep whisking. The sauce will start to thicken slightly. Have a taste and see if it's sweet enough for you. You can add more sugar if you prefer it sweeter. Cook until it just about to come to a simmer. Don't let it boil or the coconut cream may separate. Remove from the heat. Stir in the vanilla extract. Let it cool down while waiting for the dough to rise
Shaping:
You can use 8 x 8 square pan or 8 or 9 inch round pan. Line the pan with parchment paper with some hang over on the sides so you can easily pull it out from the pan later
Knock out all the gas by giving it some kneading. Divide the dough into 9 equal portions. Keep them covered and work with one dough at a time
Flatten the dough slightly with your palm and then pull the edges towards the middle to form a tight dough ball. Place the dough on a prepared baking pan. Repeat with the rest of the dough
Final proofing:
Cover and let them proof at a warm place until they are really puffy. This may take about 45 minutes to 1 hour. If it is colder where you are, it may take longer
When you gently push on the dough, it should bounce back very slowly and leave some indentation. The dough is done proofing
5 minutes before the end of proofing, start preheating your oven to 375 F (190 C) for a conventional oven. For a convection oven, lower the temperature by 20 F or 15 C
Baking:
Pour 1/2 of the coconut cream sauce over the proofed buns, covering the base. Brush some on top of the buns too
Place the baking pan in the middle rack and bake for 20-25 minutes or until the top is nicely golden brown and a thermometer should register around 190 F (88 C) at the center of the bread. If the top gets too brown halfway, tent with an aluminum foil, shiny side up
Serve:
Place the baking pan on a cooling rack and let it cool for about 5 minutes before serving
Remove the buns from the baking pan by grabbing on the parchment paper. Serve them warm. Tear off the buns and drizzle with more coconut cream sauce. Heaven on earth!!