Cut the pandan leaves into little pieces and then blend with 180 ml of milk. Squeeze out the juice and measure to get 180 ml.

We need to wrap the lid of the steamer with a cloth.

I use 8 x 5 loaf pan. Spray with a cooking spray or brush with cooking oil and then line with parchment paper on the bottom and the sides.

Mix the yeast with warm milk and 1 tsp of sugar. Let it stands for 10 minutes.

Whisk both flours, sugar, and salt in a mixing bowl. Pour in the yeast mixture and oil. Use a dough attachment and knead the dough over low speed.

Cover and rest the dough for 15 minutes.

Put the dough on a working surface. Roll the dough out to be about the same length as the loaf pan.

Then roll it up like a Swiss roll and put it inside the prepared loaf pan. Cover with a damp cloth or cling wrap.

Place the dough at a warm place. It takes about 1 hour or longer for the dough to double in size.

Place the pan inside the steamer. The water in the steamer is still cold at this point.

Cover with a lid. Turn on the stove to medium heat. Start counting the steaming time when the water has come to a gentle boil. Steam for 40 minutes.

After 40 minutes, turn off the heat but DO NOT open the lid yet. Wait for 5 minutes and then gently uncover the lid.

Remove the bread from the steamer and lift the parchment paper up to remove bread from the pan. Let the bread cools down on a cooling rack.

Cut the bread into thick slices and cut each slice into 2 or 4 smaller pieces.

Spread with some kaya jam and put a slice of cold butter on top of one slice of bread and then cover with another slice of bread.