Mini Pandan Bun with Caramelized Banana Jam

Share this article:

Our banana kaya uses less sugar and has a curd-like rich creamy texture just like the original kaya. The usage of pandan extract makes these buns so decadent as the creamy banana custard wrapped in a soft, fragrant bun that makes for the perfect sweet treat.


160 gram bread flour

15 gram plain flour

50 gram sugar

5 gram active dry yeast

50 gram water

25 gram natural pandan concentrate

1 A sized egg

25 gram salted butter

120 gram caramelized banana jam



1. Place bread flour, plain flour, sugar and active dry yeast in a mixing bowl attached to the Kenwood Chef Sense.

2. Fit the mixer with a dough hook and get ready to knead.

3. Mix together water and pandan concentrate, add the mixture and an egg into the dry ingredients and start kneading with medium speed.

4. Keep mixing for about 10 minutes until dough is formed.

5. Add in the butter and mix on high speed for another 5 – 10 minutes, the dough will break apart when fat is added and will eventually combine to become a smooth and shinny dough.

6. Shape the dough into a ball and place in a clean bowl, cover with cling film and place in a warm area for 30 – 45 minutes to proof.

7. Once the dough has doubled in size, punch down to release air and flatten into a disc and then roll up to form an elongated log.

8. Divide the dough into 12 pieces each weighing 30 gram, using a rolling pin and flatten the dough into mini disc. Making sure that the edges is thinner than the center. Divide the banana jam into 12 parts each weighing 10 gram.

9. Place the banana jam onto the center of the dough and wrap the dough tightly by twisting the thinner edges together, repeat this step until all the dough and fillings have been used up.

10. Line a baking tray with parchment paper; place all the mini balls, seam-side down on the tray. Cover with cling film and let proof for the second time for about 30 – 40 minutes.

11. Preheat an oven to 180 degrees Celsius for 30 minutes. Insert the tray into the oven and bake for 30 – 40 minutes until the bun is golden brown on the surface.




1 kg ripe banana, peeled and blended into puree

30 gram brown sugar

110 gram gula Melaka

50 gram butter

1 kg ripe banana, peeled and blended into puree

100 g canned coconut cream

2 g salt



1. In a heavy bottom saucepan, add together brown sugar, gula Melaka and butter. Cook until lightly brown.

2. Add in banana puree and cook for 30 minutes over low heat, stirring consistently until thickened. Add in coconut cream and salt and cook another 15 minutes.

3. Once cool, transfer into a airtight container and keep in chiller until ready to use.


Share this article:




Valentine’s Day Wine Guide for Newbs

It’s Valentine’s Day, and you know what that means: chocolate, fancy dinners and, of course, wine! What’s that? You don’t know the first thing about wine? You rarely ever drink it? This just won’t do. Skimp on the wine for your candle-lit dinner and it’s game over, pal. But don’t worry, we have your back. This crash course will blow through the basics of food-wine pairing and let you get back to planning for the big V. First things first: …

Creamy Pumpkin Soup

A popular starter/appetizer that is often served with garlic bread or toasts or croutons. Usually added with cream for the creamy texture.

Craft and Culture: Probiotic Drinks

To many, kombucha and milk kefir may seem like yet another superfood fad, but to Winnie Ong and Lai Zhiwei, founders of Craft & Culture, they have witnessed the benefits of the functional beverages first hand. They say the fermentation of tea and milk, which gives rise to raw kombucha and whole milk kefir respectively, have helped with managing allergies and skin ailments. Ong, who started out brewing kombucha at home more than a decade ago before teaming up with Lai …