I tried this recipe.
First time I activated the yeast and the dough was too wet but it still came out delicious. It was just hard to form.
Second time I tried… I didn’t activate the yeast and the dough was great to work with but took forever to proof. I also doubled the pandan extract.
Next time I try I’m going to remember to activate the yeast but don’t use too much water. Wish it could be sweeter but I’m scared to change the ratio.