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Wednesday, September 10, 2014

Wholemeal Coconut Buns

I made this buns several times.  They are soft, moist and fluffy.  With the tasty coconut filling, these buns are awesome.
The recipe only makes 8 small buns.  Do double the portion if you like to make more and bigger buns.

Recipe Source - One Publisher Book - Koleksi Roti
Ingredients - slightly modified
[makes 8 buns]
160 gm bread flour
45 gm wholemeal flour
15 gm brown sugar
1/4 tsp salt
3/4 tsp instant yeast
120-140 ml cold water [may need less]
5 gm butter
egg glaze
some almond flakes 

Coconut Filling
Mix together, set aside
35 gm dessicated coconut
30 gm icing sugar
20 gm butter
1 egg [reserve a little for glazing]
  1. Mix all dough ingredients [except butter] together.  Knead into a soft dough.  Add in butter and continue to knead until soft, smooth and elastic.
  2. Cover to rest for at least 30 minutes.
  3. Divide dough into 50 gm each and roll into balls.
  4. Flatten dough, add some filling in the centre.  Gather the edges to seal.  Then roll with your palms into an oblong shape.
  5. Place on baking tray lined with parchment paper.
  6. Leave to proof for about 1 hour or until double in size.  Apply egg glaze and make slits on top with a sharp knife, then sprinkle some almond flakes.
  7. Bake in preheated oven at 180 degrees C [middle rack] for 10-12 minutes or until golden brown.
  8. Remove to cool on wire rack or serve warm.
I'm submitting this post to Cook Your Books Event #16 hosted by Joyce of Kitchen Flavours


Aunty Young(安迪漾) said...

Hi Kim,
Look at your Wholemeal coconut bun,
I feel hungrylah, can I swap with you my spiral curry puff? he.....he...

Phong Hong said...

Hi Kimmy! This looks good and I like small recipes because we can easily double it to make more.This should be a good one to try, I always say but never do!

Marcela said...

wow! It looks insane! I love this recipe!

Kimmy said...

Hi Aunty Young, I would be glad to. Spicy savoury curry puff, I swap anything with you, hehehe!

Anonymous said...

Hi Phong Hong, these buns are not only good when freshly baked. These can always be warmed for 10 minutes and they are as good as right out of the oven.

Kimmy said...

Hi Marcela, thanks for dropping by. Sometimes, I make these buns without the filling, they are soft and fluffy. Healthy too.

Carole said...

Hi Kimmy, hope you're stopping by Food on friday this week - it's all about Indian and Sri Lankan food. Cheers from Carole's Chatter

Anonymous said...

Hi Kimmy, I have tried this recipe yesterday. I do not know why my bun is not soft and fluffy. I used hand knead the dough and replace it with olive oil. I wonder if u can give me any advice. Thank you. -- Amanda

Kimmy said...

Hi Amanda, the buns will be soft and fluffy when kneaded until elastic and allow to proof until double in size after kneading and shaping. This dough in quite soft and should be kneaded until elastic.

kitchen flavours said...

Hi Kimmy,
Coconut buns bring back fond memories of childhoold. They are the only sweet buns apart from the tau sah ones, that we would usually buy from the roti-man! Nowadays, we are spoilt from choice with all the different flavours and fillings. But coconut bun is truly the "evergreen"!
Your buns looks wonderful!
Thanks for sharing with CYB!

Kimmy said...

Hi Joyce, I like coconut fillings in buns, AKK, tarts, paus and kuihs too.

Anonymous said...

Hi Kimmy,

Can I put other ingredients like cream cheese, kaya or sardines. Use this recipe...?

Very nice buns...Good

Anonymous said...


Anonymous said...


Kimmy said...

Hi Anonymous, sure you can but the filling ingredients must not be too moist which may be difficult to wrap. Happy trying.

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