A signature item in Thai bakeries, pandan loaves get their natural green colour and grassy aroma from pandan leaf extract kneaded into a coconut-milk-enriched dough. Using coconut milk keeps the fat per slice low.
Mix the flour, sugar, instant dry yeast and salt in a bowl. Add the coconut milk and pandan extract and knead into a soft dough.
Cover the dough and let it prove somewhere warm for 45 minutes, until doubled in size.
Place the dough in a greased loaf tin and bake in an oven preheated to 180°C for 15 minutes until pale green-gold on top.
Keep the dough somewhere warm while it proves, or it will rise more slowly. Allergens: contains wheat (gluten).
If you can find fresh pandan leaves, blending and straining them makes your own extract with a livelier colour and aroma than the bottled kind.
Admin DadaGastro · verified in test kitchenPandan yaprağı özütü bulamadığım için hazır pandan aroması kullandım, renk yine de güzel açık yeşil oldu. Hamuru 45 dakika yerine sıcak mutfağımda 35 dakikada iki katına çıkardı, fırında 15 dakikada üstü hafif altın rengini aldı.
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