Recipe - Ondeh Ondeh Pandan Rolls 🌿🍞
[Recipe] Ondeh Ondeh, in a fluffy roll form 🍞🌿 Soft pandan bread, swirled with melty gula melaka and coconut, it's everything you love about the classic, reimagined into a warm, pull-apart bake!
I like to finish with a light brush of coconut milk and a generous coating of coconut, just like the kuih. Soft, fragrant, just the right balance, inspired in every bite
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Ingredients – Fluffy Pandan Bread Rolls
- 60ml Milk
- 40ml Coconut Milk
- 20ml of Water
- 8 Pandan Leaves, Cut
- 250g of Bread Flour
- 30g of White Sugar
- 4g of Salt
- 6g Instant Dry Yeast
- 1 Egg, 60g
- 30g of Softened Butter
Ondeh Ondeh Filling
- 160g of Gula Melaka
- 40g of Lightly Toasted Shredded Coconut (suggest 100g, extra for topping)
- 20g of Softened Butter
- 1.5 Tsp of Cornstarch
- Pinch of Salt
- (As topping) Coconut milk
Instructions
1. Blend milk, coconut milk, water and pandan until smooth, strain and set aside (Pandan juice)
2. In a large mixing bowl, mix bread flour, sugar, salt, yeast, egg and the pandan juice. Knead 6 mins until dough is combined
3. Add in butter and continuing kneading until it passes the windowpane test, approx 5 more mins. The windowpane test is when you grab a piece of dough, and it forms a thin, unbroken layer when you stretch gently
4. Cover the dough, proof until doubled in size, 1hr. While waiting, mix the gula melaka coconut (ondeh ondeh) filling together until of a single colour.
5. Unwrap, knead lightly for 2 mins before transferring to a floured surface or parchment paper. Roll until it’s 30cm x 20cm
6. Spread filling at centre, leaving a 2cm gap from the edges, then roll up dough and cut into 9 even slices
7. Transfer to a 8 inch square baking tray lined with parchment paper and proof 30 – 40 mins.
8. Bake 170C for 19 – 22 minutes until nicely golden brown. If it browns too much, cover with aluminium foil and continue baking
9. Once cooled, you can top with gula melaka or coconut milk, and shredded coconut.
10. Enjoy!
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Making Ondeh Ondeh Pandan Rolls at home is a rewarding experience that combines traditional Southeast Asian flavors with a comforting baked good twist. One key tip I’ve learned is to really embrace the pandan infusion—blending fresh pandan leaves with coconut milk and regular milk creates a beautifully aromatic dough that's soft and flavorful. When kneading the dough, performing the windowpane test is essential. It helps ensure the gluten has developed well, which results in those light, fluffy rolls. I usually take about 10–12 minutes to knead by hand to get it just right. For the ondeh ondeh filling, using good quality gula melaka is crucial. The depth of caramel flavor it imparts is incomparable and when mixed with lightly toasted shredded coconut and softened butter, it creates a luscious, rich filling that melts wonderfully during baking. One trick I’ve found helpful is to prepare extra toasted coconut to sprinkle over the rolls after baking, along with a light brush of coconut milk or melted gula melaka as a glaze. This not only enhances the flavor but also adds a beautiful texture and authentic finish reminiscent of the traditional kuih. For those new to pandan or gula melaka, remember that pandan leaves add a subtle grassy aroma and a hint of sweetness, while gula melaka lends a complex, caramel-like sweetness. Together, they offer a uniquely tropical flavor profile that you won’t find in typical sweet rolls. Finally, enjoy these rolls fresh and warm, ideally with a cup of tea or kopi. They make for delightful snacks or breakfast options with a Southeast Asian flair. Baking this recipe helped me appreciate the balance of flavors and textures traditional kuih offers, transformed into a universally appealing bread roll format.
