• Prepare a loaf tin. Grease it well and set aside.

Making the pandan juice

• Wash and pat the pandan leaves dry. Cut them into 1 inch pieces and place them in the food processor. Add water.
• Process the leaves until fine. Strain the pandan juice in a fine mesh sieve or a cheesecloth. Squeeze out all the juice and discard the pulp.
• Measure the pandan juice in a measuring jug. If the amount is lesser than 180ml (water indicated in the recipe), top it up with plain water until it reaches 180ml.

Mixing the bread dough

• In a large mixing bowl, add the yeast.
• Pour the pandan juice and stir lightly.
• Next, add the sugar, milk powder, flour and salt.
• Knead on medium speed for 2 minutes (with a dough hook attachment) until the dough comes together.
• Add the butter and continue to knead until the butter gets fully incorporated into the dough and the dough turns stretchy. This should take approximately 15 minutes on medium high speed.
• Form the dough into a ball and place it in a large, greased bowl.
• Cover the bowl with a kitchen towel or cling wrap and place it is a warm place to proof. This should take approximately 1 hour depending on the surrounding temperature.
• Press the proofed dough to release air bubbles.
• Turn the dough onto a lightly floured surface and divide it into 3. Roll each section into rectangles measuring approximately 9 inches by 6 inches.
• Divide the raisin into 3 and sprinkle them onto the rolled dough (one portion of the raisins for each dough roll).
• Roll the dough into a tight rolls, tuck the ends underneath and pinch the sides.

Making the braid - 1st part

• Place all 3 dough logs in a vertical line. Cross the middle log and the one of the right at the center.
• Place the dough log on the left onto the log in the center. Next, lift the right most log and place it on the center log. And then lift the left most log and place it on the now center log.

Making the braid - 2nd Part

• Next, move to the top section of the braid. Lift the center log and place it on the left log.
• And then lift the now center log and place it on the right log. Lift the left log and tuck it underneath the center log. Pinch to the bottom of the braid to hold it in place.
• Repeat the same with the log on the right. And finally, tuck in the log in the center. Pinch all the logs to the bottom of the pandan bread braid.
• Repeat the same tucking in process at the bottom section of the braid. Lift the log in the center, and tuck it underneath the log that is pointing towards left.
• And then lift the log on the right and tuck it towards the center of the braid. Finally, tuck the log on the left to the center of the braided pandan bread dough.
• Lift the braid and gently place it in a well greased loaf tin.

Baking the pandan bread

• Let the bread loaf proof again until slightly more than double in size.
• Bake the bread at 165°Celcius on the lowest rack in the oven.
• Once baked, remove the loaf from the oven and brush the top with melted butter.
• Let the pandan bread rest in the tin for about 1 minute. Turn it out onto a wire rack to cool completely.
• Slice the bread after it has completely cooled down for neater slices.