Pandan Bagel With Gula Melaka Coconut Filling 椰糖椰丝班兰贝果

I love all things with Pandan Gula Melaka Coconut, so of course I have to incorporate it into our favourite bagels! These soft and chewy Pandan-flavoured bagels are filled with Gula Melaka coconut infused with Pandan aroma. They are outrageously delicious!

Ingredients: yield 4 bagels

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Dough:

200g Bread Flour 

50g Cake Flour

1/2 tsp Instant Yeast

1/2 tsp Salt 

15g Sugar

170g Cold Pandan Milk (blend the fresh milk with Pandan leaves or add a few drops of Pandan paste)

1 tbsp Chia Seed (optional)

12g Butter

Some desiccated coconut for toppings

<<Click here>> for <<Homemade Gula Melaka Coconut Recipe>>

Homemade Gula Melaka coconut infused with Pandan aroma.

Syrup:

1 litre Water

30g Sugar

Photo updated: July 2026

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Method:

1. Mix all dough ingredients (except butter) and knead till smooth. Add in butter and continue kneading till the dough is elastic and smooth. Set aside to rise to double about an hour.

2. Divide the dough and shape them round, rest for 20 minutes then shape (refer to the pictures below) - roll out the dough - roll it up like a Swiss roll - flatten one of the ends - join the ends to form a circle. 

3. Let the bagels rest for 30 minutes. Bring water and sugar to a boil then lower the heat. Gently boil the bagel one by one, 30 seconds on each side. Remove the bagel with a slotted spoon. Bake at 220 °C for about 10 minutes or until golden brown. 

Note: Boiling the bagels before baking gives them a crave-worthy chewy texture, do not skip this step. Optional: Add desiccated coconut on top before baking the bagels. Place a Pandan leaf underneath the bread to further enhance the flavour!

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