Made with both pandan extract and filled with pandan kaya custard, these donuts are a sweet way to enjoy the coconutty, eggy flavor of the popular Malyasian green jam.
In a blender, combine water and pandan leaves. Puree until well blended. Strain liquid through cheesecloth and discard solids.
In the bowl of a stand mixer with dough hook combine pandan water and yeast. Stir to hydrate yeast. Add eggs, malted milk powder, flours, shortening, and vanilla.
Mix on a medium-low speed until a smooth dough has formed, about 15 minutes. Refrigerate overnight to bulk ferment.
Set fryer to 350°F. Remove dough from refrigerator. Roll dough out 1" thick and cut with a 1 1/2" cutter. Allow to proof for 15 minutes.
Fry dough until golden brown on both sides. Drain and cool.
Place pandan kaya in a piping bag with a straight tip. Pipe kaya into the center of each doughnut.
Dust with powdered sugar and serve ambient with additional Homemade Pandan Kaya on the side.
Chef's Tip!
This doughnut base is perfect for any doughnut shapes or desired filling!
