Go Back
Fluffy Pandan Pandesal
Print Recipe
5 from 1 vote

Pandan Pandesal Recipe

Pandan Pandesal Recipe Pandan Pandesal is a new twist of the famous Pandesal. Pandesal flavored with Pandan will have you asking for more. It’s like love at first bite!
Calories: 1983kcal


  • baking sheet
  • bowl for mixing
  • spatula
  • standup electric mixer


  • 1 1/2 cups all-purpose flour
  • 1/3 cup coconut milk
  • 1/8 cup unsalted butter melted
  • 1 large egg
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 1 cup bread crumbs
  • 1 1/2 tablespoon Pandan Flavor
  • filling of your choice

Yeast Mixture

  • 2 teaspoons Active Dry Yeast
  • 1/2 tablespoon sugar
  • 1/3 cup water
  • 1/2 cup all-purpose flour


  • Warm the water in the microwave for 20 seconds. Add the active dry yeast and sugar. Mix and let sit for 5 minutes or until bubbles form. Add mixture into the 1/2 cup flour and let it sit for forty-five minutes.
  • Place the hook attachment in your electric mixer. When the yeast mixture is ready, place flour, sugar, and salt in the small bowl and mix using a wire whisk. Warm the coconut milk for 45 seconds and then place the warm coconut milk, melted butter, pandan flavor, and egg, into the stand mixer bowl. Mix for one minute and add the yeast mixture and flour mixture. Mix using the hook attachment until ingredients are incorporated. Mix for seven minutes. Note that this will be a wet dough, so take one tablespoon of flour and rub it in between your hands and sprinkle some flour on the dough for easy transfer.
  • Sprinkle flour on the working surface and transfer the dough and form into a ball. Place dough in a greased bowl and let sit, covered with cloth, at a warm temperature for 1 hour.
  • When ready, divide the dough into a round dough and divide it into twelve pieces using the dough cutter. You can also cut dough and weigh 60 grams each and using your palm flatten and fill the cream cheese or chocolate. Make sure that it is sealed. ( it is ok not to weigh the dough, just try to form equal shape bread.
  • Cover the dough with a damp cloth and let sit for another 30 minutes.
  • Preheat the oven to 350 F and place the bread on a baking sheet and bake for twenty-two minutes.


If you don't want to add filling, it's fine too.
Notes: I use the recipe for filling from Pumpkin Muffin Post.  Freeze the leftover for the next use

Cream Cheese Frosting

8 oz Cream Cheese
1/2 cup powdered sugar
1 1/2 teaspoons vanilla extract
Place in a piping bag and form a round shape. Freeze to harden.


Calories: 1983kcal | Carbohydrates: 336g | Protein: 52g | Fat: 49g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 827mg | Potassium: 883mg | Fiber: 18g | Sugar: 63g | Vitamin A: 714IU | Vitamin C: 1mg | Calcium: 266mg | Iron: 20mg