Pandan Flavored Pan de Sal

Pandan Pan de Sal

Pan de Sal, literally mean bread with salt, is a favorite Filipino bread and could very well be the Philippine national bread. It is eaten on breakfast or mid-day snacks, plain, dunked into morning coffee; with corned beef hash;  and these are specially good with fresh local farmers cheese.  This is the basic pan de sal recipe I have been using for years.  To add the pandan flavor, I simply substituted  the water with the liquid  I extracted from the fresh leaves of the pandan plant (pandanus amaryllifolius).


  • 1 cup of liquid extracted from  pandan leaves. Or use 1 cup of water with 2 teaspoons of  commercial pandan extract . 
  • 3 1/4 C bread flour
  • 4 T  granulated sugar
  • 1 tsp salt
  • 3 T dry milk
  • 1/4 C butter
  • 2 tsp instant yeast
  • 1/2  C plain bread crumbs

Extract the flavor from pandan leaves.

  • 12 pieces of fresh pandan leaves, thoroughly washed and cut into thin strips using a pair of scissors
  • 1 cup of water
  • Blend until smooth.
  • Strain to  extract the liquid
  • Add another cup of water, blend to take  a second extract. Strain.
  • Let extracts stand overnight in the refrigerator to let the green chlorophyl settle on the bottom.
  • Pour the top liquid into another container.
  • With the concentrated green extract, add enough of the liquid to get the required cup of liquid.


  • Follow the dough setting of the bread maker.  
  • OR   Put all the ingredients in the bowl (except the bread crumbs) of a stand mixer, knead until dough is smooth. Put in a buttered bowl, cover with plastic and let rise in warm place until double.
  • Shape into 24 pieces and roll into the bread crumbs.
  • Cover and let rise for 1 hour.
  • Preheat the oven to 375 degrees
  • Bake  for 12 minutes.
  • Cool and enjoy with your favorite filling.

Shaped dough ready for the oven


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