Pandan bread with red bean filling (Sponge dough starter method)
The Fussy Palate
The Fussy Palate
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  • 16 hours. It was a soft and sticky pool of mixture, with bubbles forming.
  • 2 tsp instant yeast
  • 1. Mix yeast with water in mixing bowl, then add in flour. Knead to form a smooth dough. (I mixed using a spatula, and did not knead by hand to get smooth dough)
  • 2. Cover and leave to proof for 1 to 1.5 hour or double in size.
  • 16 hours till use)
  • 1/4 tsp salt
  • 1/2 tsp yeast
  • 25 ml water (I used 25ml of pandan juice)
  • 1. Add all Step 2 ingredients (except for butter) to sponge dough from Step 1.
  • 2. Continue to knead on medium speed until dough is soft and smooth (takes about 7
  • 3. Shape dough into ball and cover. Leave aside to proof for 15 minutes.4.
  • 4. Shape dough into any shapes with fillings.
  • 5. Bake in preheated oven at 190 degrees for 12 to 15 minutes.



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