In a large bowl, combine the bread flour, sugar, and yeast (use instant yeast, no need to activate).

In a separate bowl, mix the salt into the coconut milk, then add the egg and pandan water (mix pandan powder with 1 teaspoon water, stir well, and strain to remove any solids).

Using a stand mixer, combine the dry and wet mixtures and mix for 10 minutes. Let the dough rest for 10 minutes, then mix again, gradually adding the butter. Mix for another 10 minutes.

After kneading, shape the dough into a ball and let it rise for 60 minutes, or until doubled in size. Once risen, punch down the dough to release air, divide into 12 equal pieces (about 2 ounces or 56 grams each), knead each piece by hand, then shape into balls. Let the dough rest for 15 minutes.

After 15 minutes, roll each ball into an oval shape. Flip the dough over, fold the left side toward the center, then the right side toward the center. Roll the dough out again to lengthen, then roll it up tightly. Repeat with all pieces. Place the shaped dough into a nonstick or greased pan, dust with cornstarch, and let rise until doubled in size.

Preheat the oven to 320°F (160°C) for 10 minutes. Bake for 20–25 minutes (baking time may vary by oven).