Pandan Steamed Buns

Pandan Steamed Buns or Pandan Mantou....

The picture above is before they were steamed.
The picture below is after steamed. The green colour toned down quite a lot.

Here's what I did....

250gm pau flour
250gm all purpose flour
1 packet of powdered coconut milk
1 Tbsp double action baking powder (optional)
150gm sugar
½ tsp salt
200ml pandan juice
11gm yeast (1sachet)
½ tsp sugar
50ml water
30gm shortening, melted

1. Combine yeast, water and 1/2 tsp sugar. Let it froth.
2. Mix both flours, coconut milk powder, D.A.B.P, sugar and salt together. Make a well in the center. Pour in frothed yeast mixture and 3/4 of the pandan juice.
3. Mix until a dough is formed. Add more pandan juice if dough is too dry, but do so by the tablespoons.
4. Knead until a smooth dough is formed, add in melted shortening and knead until it is well combined, as in, u don't feel anymore oiliness.
5. Leave to proof for almost an hour in a almost fully covered container (I like to put it in a covered pot, my pot cover has ventilation holes). Dough is ready when it is doubled.
6. Punch down and knead for another minute.
7. Divide dough into 40gm pcs. You can get about 24 pcs.
8. Shape dough and leave to proof for another 45 minutes or until shaped dough has doubled.
9. Steam on high heat for 12-15 minutes.

* If u prefer to use fresh coconut milk, use concentrated pandan juice. See my previous post on how to make it. Just make sure pandan juice + coconut milk is 200ml.