Friday, 7 June 2019

Pandan - Green Bean Bun

A light flavour sweet pandan bun with smooth and velvety sweet pandan mung bean paste as filling. The mung bean paste is much easier to prepare than red bean paste - save time and save energy 😍

Update: 14 Jun 2019
I did a different scoring to the buns 😍

Green Bean Paste (343g)
100g split mung beans, wash and soak

35g rice bran oil
50g raw cane sugar

5g glutinous rice flour
12g pandan paste*
1/8 tsp low-sodium fine salt
45g water

15g golden syrup

15g hot water, to be added to adjust the paste consistency

* blend 15~17g fresh pandan leaves with 50g water, and collect 5~10g without filtering.

1. Rinse split mung beans till the water is almost clear. Let it soak for about 3~4 hours.
Drain away the water, and rinse the mung beans till the water almost clear, again.

2. Line a steamer or colander with parchment paper, and pour the soaked split mung beans over the parchment paper.

Using the "Steam" function of a rice cooker, and set the cooking time to about 25 minutes. Start the program.

End of steaming.

3. While the steamed mung beans are still hot, mash the softened mung beans into a dry paste using a fork. Set aside.

4. Heat rice bran oil and raw cane sugar in a pot at medium low heat.

When the oil is hot. add in the mung bean paste, to mix with the oil and sugar.

5. Mix glutinous rice flour, pandan leaf paste, salt, and water together in a small bowl.

Pour the pandan mixture into the centre of the pot,

stir to thicken into a paste. Mix the pandan paste with the mung bean paste.

Gradually add in the hot water to adjust the consistency of the mung bean paste.

Finally, add in golden syrup to adjust the sweetness of the mung bean paste.

Done πŸ˜ƒ

Transfer the mung bean paste to a container. Keep it in the fridge after cooling down. If you prepare it a day ahead, just thaw the mung beans paste about 1 hour before use.

Pandan Bread Dough (408g)

200g bread flour
10g superfine wholegrain flour
5g milk powder
30g raw sugar
2g low-sodium fine salt
2g instant dry yeast

20g beaten egg
20g water roux
30g pandan paste
10g natural yeast, 100% hydration, optional
70g cold water

20g rice bran oil

egg wash
Some cut pandan leaves


1. Cut 15~17g of pandan leaves into thin strips before blending with 50g of water into a smooth paste.

Collect 30g of the pandan paste for use later. Keep the remaining pandan paste in the fridge.

2. Mix 3g bread flour with 2g glutinous rice flour in a heat resistant cup. 

Pour 25g warm water into the flour mixture, and blend well. 

Stir the content over low heat till the content reaches about 65℃, or till thickens into a glossy translucent water roux.

Cover with cling wrap, and cool down before use. Set aside.
The water roux gave the bread the moist and springy texture

3. Mix all the dry ingredients in the mixing bowl of a stand mixer, then followed by the wet ingredients.

Adding water roux.

Knead the dough till reaching window pane.

4. Shape the dough into a ball, and transfer to a big mixing bowl lightly coated with oil. Spray some water over, and cover with a lid. Let the dough proof for about 75 minutes, or till double in size.

End of 1st proofing

5. Invert the dough onto a floured work top. Deflate the dough, and divide it into 8 portions.

Shape the dough into balls, cover with a lid, and let them rest for about 15 minutes.

6. Roll out a dough ball into an oval shape of about 0.5 cm thick.

Add about a tablespoon of mung bean paste to the centre of the flat dough.

Wrap up like a "clam shell", pinch to seal along the edge.

Fold in the two pointed ends.

Turn over so the seam side will be facing down. Shape into a long pillow shape.

Place the shaped dough on a non-stick baking tray lightly dusted with bread flour.

7. Let the shaped dough proof in a cold oven for about 45 minutes, or till double in size.

8. Transfer the shaped dough out of the oven, and start to preheat the oven to 200℃ for about 10 minutes.

Brush egg wash over the surface of the dough, use a pair of scissors to snip out some patterns, and place a piece of cut pandan leaf over the surface.

Bake at 200℃ for 5 minutes, reduce the temperature to 180℃ and bake for about 12 minutes, or till golden, at the middle rack.

9. Transfer out of the oven and cool over a wire rack.

Enjoy it warm πŸ˜‹

Another version without egg wash πŸ˜‰

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