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Matcha Pandan Melon Pan

How can we resist these green, fluffy clouds of goodness? One bite into these Matcha Pandan Melon Pan and you'll be in love! Made with Suncore Foods® Emerald Pandan Leaf & Midori Jade Matcha Powders for the delish cookie crust on the outside—it's like green magic fresh out of the oven!


2 cups all purpose flour, about 240g
35g dairy free butter, at room temperature
1/2 cup warm plant-based milk
2 tsp yeast
1/8 tsp turmeric

For Cookie Dough:
1 cup all-purpose flour, 120g
65g dairy free butter, at room temperature
1/4 cup sugar
3 tsp plant-based milk
2 tsp Suncore Foods® Emerald Pandan Leaf Powder & Suncore Foods® Midori Jade Matcha Powder

Sugar for dusting


1. Cookie Dough – Dissolve Suncore Foods® Emerald Pandan Leaf Powder & Suncore Foods® Midori Jade Matcha Powder with 3 tsp milk. In a mixing bowl, whisk butter and sugar until sugar dissolved & creamy. Add matcha and gradually add in the flour. Lightly mix with a spatula until all the flour is thoroughly mixed (not to over mix the dough). Place the dough on plastic wrap and cover. Refrigerate until needed.

2. Bread Dough – Add warm milk and yeast in a measuring cup, let sit until bubbles form in the cup. In a stand mixer combine flour, sugar, turmeric of using. Add in the yeast mixture and softened butter, mix on low-medium speed with the hook attachment until until the dough is smooth. Cover dough & let them proof for 1 hour until it’s doubled in size. Divide dough into 9 pieces, Shape each dough piece into a ball. Make sure the bottom is tightly closed.

3. Assemble – Divide the cookie dough into 9 pieces. Gently roll out the dough until it is large enough to cover the bread rolls. Place cookie dough over bread rolls. Gently roll ball in the sugar until the the green dough is covered. Use a knife to gently score the cookie dough into some sort of criss-cross pattern. Cover dough with plastic wrap and allow to rest for 30 mins.  Bake at 180c for 18-20 mins. Serve warm. Enjoy!