Pour the milk into the bread machine pan, followed by cracking the egg. Add all-purpose flour, granulated sugar, salt, butter, pandan paste, and active dry yeast. Close the lid and select the dough setting, then press start. In about 90 minutes, the dough will double in size.

Heat a dry skillet over medium heat and add the sweetened coconut flakes. Stir frequently for about 3–5 minutes until golden brown and fragrant. Remove from heat and let cool.

Lightly flour a clean surface and turn the dough out onto it. Roll it out into a 15-inch square. Brush the surface with melted butter and sprinkle the toasted coconut evenly. Roll the dough tightly into a log shape.

Slice the rolled dough into 12 equal pieces. Arrange them in a greased baking pan, cover with a kitchen towel, and let rise for 30 to 45 minutes until puffed.

Preheat your oven to 400°F (200°C). Uncover the rolls and bake for approximately 20–22 minutes until golden brown and hollow-sounding when tapped.

Remove from the oven and let cool in the pan for 5–10 minutes before transferring to a wire rack to cool completely.