Dessert

Pandan Chocolate Milk Loaf Recipe

ByNoah Steele December 14, 2025December 14, 2025

Introduction

This Pandan Chocolate Milk Loaf is a delightful twist on classic bread, combining fragrant pandan with rich chocolate layers. Soft, fluffy, and beautifully braided, it’s perfect for breakfast or an afternoon treat.

The image shows a loaf of bread with three distinct layers sliced on a cooling rack over a white marbled texture. The top layer of the bread is light brown, the middle layer is green with a soft and spongy texture, and the bottom layer is dark brown, resembling chocolate bread. Two slices are cut from the loaf and placed in front, clearly showing the three colors in swirled patterns. The bread has a shiny crust and a soft inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

520 grams Bread Flour
192 grams Water

1 1/2 teaspoons Instant Dry Yeast
3 tablespoons Brown Sugar

3 tablespoons Milk Powder
1 teaspoon Salt

50 grams Egg
52 grams Pandan Extract
45 grams Butter

105 grams Milk
1 tablespoon Unsweetened Cocoa Powder

Instructions

Step 1: For the tangzhong, combine 40 grams bread flour and 192 grams water in a saucepan. Whisk until smooth, then cook over medium-low heat, stirring constantly, until the mixture thickens and you see lines form. Remove from heat and transfer to a bowl to cool.

Step 2: In a stand mixer bowl, mix 1/4 teaspoon salt, 160 grams bread flour, 1/2 teaspoon instant yeast, 1 tablespoon brown sugar, 1 tablespoon milk powder, 15 grams butter, 15 grams egg, 52 grams pandan extract, and one quarter of the tangzhong. Knead with the dough hook on medium speed for 12–15 minutes until elastic and tacky but not sticky.
Step 3: Place the pandan dough in a greased bowl, cover with cling film or a towel, and let it rise in a warm spot for 1 hour or until doubled in size.
Step 4: For the chocolate and milk dough, combine 3/4 teaspoon salt, 320 grams bread flour, 1 teaspoon instant yeast, 2 tablespoons brown sugar, 2 tablespoons milk powder, 30 grams butter, 35 grams egg, 105 grams milk, and one quarter of the tangzhong in a clean stand mixer bowl. Knead on medium speed for 12–15 minutes until elastic and tacky but not sticky.

Step 5: Remove half of the chocolate and milk dough and set aside. Add 1 tablespoon unsweetened cocoa powder to the remaining dough in the mixer and knead until fully combined. Let both dough bowls rise in a warm place for 1 hour or until doubled in size.
Step 6: Punch down the pandan dough, transfer to a floured surface, and shape into a 12-inch strand. Do the same with the chocolate milk dough. Braid the two strands together and place the braid into a parchment-lined loaf pan. Proof for 45 minutes to 1 hour until doubled in size.
Step 7: Bake the loaf at 180°C (350°F) for about 30 minutes or until golden brown.

Step 8: Remove the loaf from the oven and cool completely on a wire rack before slicing. Serve and enjoy!

Tips & Variations

For a more intense pandan flavor, increase the pandan extract slightly but be careful not to overpower the dough.
You can substitute milk powder with powdered coconut milk for a different aroma.

If you don’t have a stand mixer, knead the dough by hand for about 20 minutes until elastic.

Storage

Store the loaf in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, freeze the cooled loaf for up to 1 month and thaw overnight before slicing. Reheat slices lightly in a toaster or oven for the best texture.

How to Serve

The image shows a loaf of bread with three colors and patterns, sliced on a white marbled surface. The bread has three layers inside: a light cream layer at the top with a soft and fluffy texture, a pale green layer beneath it which looks smooth and spongy, and a dark brown layer mixed within the green layer appearing dense and rich. Two slices are cut from the loaf and placed in front, clearly showing how the colors swirl and mix inside, with the green layer curving around the dark brown patches. The loaf is resting on a metal cooling rack. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pandan leaves instead of pandan extract?

Yes, you can blend fresh pandan leaves with water and strain to substitute for pandan extract. Use about 2 tablespoons of the juice to replace 52 grams of pandan extract, adjusting to taste.

What can I do if my dough is too sticky?

If your dough is too sticky, add small amounts of flour (a teaspoon at a time) while kneading until it becomes tacky but manageable. Avoid adding too much flour to keep the bread soft.