pandan bun

Mini Pandan Buns with Caramelized Banana Jam

CategoryCooking MethodTags, DifficultyBeginner
Yields1 ServingPrep Time20 minsCook Time30 mins
Yields1 ServingPrep Time20 minsCook Time30 mins

Your young ones will absolutely clamour for this afternoon snack! Think of your traditional pandan buns, with a naturally sweet banana filling. Our banana kaya uses less sugar and has a curd-like rich creamy texture just like the original kaya version. The use of pandan extract makes these buns extra fragrant. They’ll be snapped up in no time!


 160 g bread flour
 15 g plain flour
 50 g sugar
 5 g active dry yeast
 50 ml water
 25 g natural pandan concentrate
 1 A sized egg
 25 g salted butter
 120 g caramelized banana jam
 1 kg ripe banana, peeled and blended into puree
 30 g brown sugar
 110 g Gula Melaka, broken into small pieces
 50 g butter
 1 kg banana, peeled and blended into puree
 100 g canned coconut cream
 2 g salt



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


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


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


Keep mixing for about 10 minutes until dough is formed.


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.


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.


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.


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.


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.


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.


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.


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


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.


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

pandan buns with kaya filling

This recipe uses Kitchen Machines

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