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Monday, December 3, 2012

Milky Coconut Bun Filling

I used this as filling for my 1:2 Ratio Wholemeal Steamed Buns [recipe posting tomorrow].  This filling can also be used for baked buns.

[makes about 350 gm filling - enough for 16 buns]
60 gm castor sugar [original recipe uses 100 gm]
2 tbsp condensed milk
1/2 tsp salt
2 tbsp water
250 gm grated white coconut
1 tbsp custard powder mix with 1 tbsp water
  1. Place sugar, condensed milk, salt and water in a non stick pan.  Turn to medium low heat to dissolve the sugar.
  2. Add in grated coconut.  Stir to mix the ingredients well.
  3. Add in custard solution and continue to stir and mix well.
  4. Continue to fry until coconut is almost dry but moist.  It should leave the sides of the pan clean.
  5. Dish out to cool and refrigerate before using.


Esther@thefussfreechef said...

Wow Kimmy, you are really baking up a storm :) i love all your bake recipes, eating them with my eyes haha. One day i will try these yummy buns.

Phong Hong said...

This filling must be very nice. The fresh coconut mixed with condensed milk and custard powder would give a nice sweetish creamy feel. Yum, yum!

kimmy said...

Hi Esther, by baking and making steamed buns, I don't have to worry about what to serve for breakfast everyday. We have breakfast at home almost 7 days a week.

kimmy said...

Hi Phong Hong, you can start using your steamer with this recipe. It is really easy.

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