The dough recipe is quiet easy to follow and the filling used here is very simple. Dough can be filled with variety of vegetable, meat or sweet fillings. This coconut filling is also very versatile and can be used to fill puff pastries or even spring roll sheets to form spring rolls or samosas. Combinations are endless and sky is the limit!
Makes: 8 buns
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Dough Resting Time: 1 hour 30 minutes
- 1/2 cup Luke Warm Water (between 105 and 110 degrees Fahrenheit)
- 1 teaspoon Active Dry Yeast
- 1 tablespoon Vegetable Oil
- 1/2 teaspoon Sugar
- 1 1/2 cups All Purpose Flour
- 1/4 teaspoon Salt
- Oil Spray
- 6 ounces Fresh Coconut – shredded (about 1/2 coconut or 2 1/2 cups shredded)
- 2 tablespoons Sugar (Adjust to taste)
- Pinch of Salt
- 8 Standard Cupcake Liners or Parchment Paper cut into 4 inch squares
- In a large bowl, combine water, yeast, oil and sugar. Mix with a spoon until well combined.
- Sift in flour and salt into the liquid mixture and stir with a wooden spatula to combine. When it becomes hard to stir, start kneading dough with hands until smooth for about 2 to 3 minutes.
- Lightly coat the bowl with oil spray, put dough, turn once to coat with oil, cover and leave it in warm area for about 40 minutes or until doubled in size. (For faster rising, place the bowl in a larger bowl filled with warm water)
- Knead the dough for about a minute to remove air, cover and leave it again for another 30 minutes.
- Meanwhile, in a medium size pan combine coconut, sugar, salt and cook over medium low heat stirring frequently until sugar is melted for about 2 to 3 minutes. Remove from heat and let it cool completely.
- Place cupcake liners 1 inch apart on the rack of a steamer and keep aside.
- Take dough and divide into 8 equal portions. (Keep unused dough covered to prevent from drying out.)
- On lightly floured surface, roll each portion into approximately 4 inch circles leaving center thicker than edges.
- Take a heap tablespoon (or 1/8) of filling and place in middle of the circle. Gather the edges of the dough and conceal the filling by pinching and sealing the edges while forming pleats. Twist ends off to seal and close; and place it in prepared steamer rack.
- Continue rolling and filling rest of the dough, cover and let it rise for 20 minutes.
- Steam the buns for 20 minutes, covered and undisturbed.
- Turn off the heat, remove buns from steamer and serve.
Steamed buns can be kept at room temperature for a day or two. Keep them in fridge for few more days after that. Before serving, wrap it with damped paper towel and microwave for 10 to 15 seconds.